2 tb Oil; up to 3 tb,
- for sautéing
1 sm Fresh finger piece;
- sliced thinly
1/4 ts Whole black peppercorns
1/2 ts Whole cumin seeds
1/2 ts Whole coriander seeds
2 Whole green chiles; up to 3,
- chopped fine
8 c Mixed vegetables;
- finely chopped
2 c Water
1 lb Can tomatoes
Salt; to taste
Heat oil in a large skillet or frying pan with a lid. Sauté spices
for a minute, then add vegetables, except tomatoes, stirring
constantly. Sauté for several minutes, then add water. Add the
tomatoes, cover and simmer slowly until vegetables are tender. If you
want to thicken the curry, add 1 to 2 tb corn starch or arrowroot,
mixed to a paste with a little water, at the end of cooking.
Recipe by Vegetarian Food For All by Annabel Perkins
