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Winter Vegetable Curry

Winter Vegetable Curry
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by

Yield: 6 servings

This spicy dish is a good choice for a night when you need to toss supper together in a hurry. Serve it with rice and chutney.

Ingredients:

  • 3 tablespoons vegetable oil
  • 1 tablespoon grated fresh gingerroot
  • 3 garlic cloves, finely chopped
  • 1 large onion, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon cayenne
  • 1 teaspoon chili powder
  • 1 green pepper, seeded and finely chopped
  • 2 large carrots, finely chopped
  • 2 large parsnips, finely chopped
  • 1 cup orange juice
  • 1 large tart apple, peeled and chopped
  • 2 tablespoons raisins
  • salt and pepper to taste

Instructions:

Heat the oil in a large skillet. Add the gingerroot, garlic, onion, and spices, and cook, stirring, over low heat, until the onion is soft. Add the remaining vegetables, orange juice, apple, and raisins; stir and cook for about 15 minutes over medium heat, until the vegetables are tender. Season to taste with salt and pepper.
Updated Monday, March 24th, 2003
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