08 August 2009

This is one of Alton Brown's recipes, from his show on spices.

Vegetable Curry

1 (1 lb.) bag mixed frozen vegetables
⅔ cup plain yogurt (lowfat is fine)
1 tsp cornstarch
2 tbsp vegetable oil
1 tsp cumin seeds
½ tsp fennel seeds
½ tsp mustard seeds
1 tsp ground turmeric
½ tsp onion powder
½ tsp freshly ground coriander
⅛ tsp freshly ground cinnamon
2 medium cloves garlic, crushed
¼ tsp sugar
½ tsp kosher salt

Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Drain and set aside.

In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.

Heat oil in a 10”, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, and garlic. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, and salt, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Serve immediately.

Makes 4 servings.

Super yummy. The spices aren't overpowering, so don't let the long list of spices deter you from trying this. It called for dried red chiles, but I left that out. Without those, it isn't spicy at all, it just has really great Indian-style flavors. If you like a little heat, you should add them.

The veggies getting coated in the spices in the pan. I tasted one before I tossed them with the yogurt and I think it would be good that way too. If you don't like plain yogurt or have dairy issues, or you just don't have yogurt on hand, you should try it without.

Tip: The turmeric stains horribly. Bright yellow. So be careful what utensils you use in making this dish. I accidentally used a white silicone scraper and now I have a yellow silicone scraper!

When Jim saw it, he said, "It's pretty! Use it for Easter!" I scrubbed it with some SoftScrub, and it lightened a little bit, but it's still yellow.

I served this with Peanut Chicken. I know, one is Asian and one is Indian, but they were still good together.

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