Guest guest Posted May 19, 2004 Report Share Posted May 19, 2004 To start us off, I am offering my favorite version of a popular Indian dish. There are other ways of cooking this, but this recipe is simple in both process and ingredients. It is tasty, and can be easily adjusted to your personal `heat' level. Leftovers taste great the next day - of course! Non-vegans may replace oil with ghee. POTATO, PEA AND MUSHROOM CURRY - vegan 1 pound potatoes (either small new ones or larger potatoes cut into quarters or eighths) 1 pound mushrooms, halved or quartered if large 1 cup peas, shelled (frozen is fine, but add them later, in the last 15 minutes) 1 Tbsp oil 1 onion, chopped 3 Tbsp chopped coriander leaves (cilantro) 2 cloves garlic, chopped 1 Tbsp grated ginger root 1-1/2 tsp turmeric powder 1 tsp cayenne 1/2 cup water 1 tsp salt 1-1/2 tsp garam masala Prepare vegetables. Potatoes and mushrooms should look about the same size after trimming. Using a large skillet, heat the oil, put in the chopped onion, lower heat to medium and cook until soft. (around 3 to 5 minutes), add the garlic, ginger and coriander leaves and stir for another three minutes, then add the turmeric and cayenne, stirring quickly, the potatoes and mushrooms and, if you are using fresh peas, the peas together with the water and salt. Stir this well to coat everything in the oil, spices, etc., then cover the pan for 15 minutes. Uncover the pan and sprinkle with the garam masala, stirring well. If you are using frozen peas, add them now. Cover the pan again for another 15 minutes or until the potatoes are just cooked. This goes well with either basmati rice (white or, untraditional though it is, brown) or your favorite Indian bread. -------------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2004 Report Share Posted May 19, 2004 Hi there! This sounds yummy... will make it for lunch today. I am new to this group and would like to introduce myself. I live in São Paulo and am 58 years old - vegetarian since 11 and vegan during the last 5 years or so... I have a husband and two grown up daughters and one of them became a vegetarian last Christmas - which of course made me very happy! I´m also a member of the Brazilian Vegetarian Society, which is promoting the 36th World Vegetarian Congress together with the International Vegetarian Union. For details please visit http://www.ivu.org/congress/2004/index.html I am looking forward to making new veggie friends in this group and it would be great to meet some of you in Brazil next November! Mirian / Brazil , " greenfury2004 " <greenfury2004> wrote: > > > To start us off, I am offering my favorite version of a popular Indian dish. There > are other ways of cooking this, but this recipe is simple in both process and > ingredients. It is tasty, and can be easily adjusted to your personal `heat' level. > Leftovers taste great the next day - of course! > > Non-vegans may replace oil with ghee. > > > POTATO, PEA AND MUSHROOM CURRY - vegan > > 1 pound potatoes (either small new ones or larger potatoes cut into quarters > or eighths) > 1 pound mushrooms, halved or quartered if large > 1 cup peas, shelled (frozen is fine, but add them later, in the last 15 minutes) > 1 Tbsp oil > 1 onion, chopped > 3 Tbsp chopped coriander leaves (cilantro) > 2 cloves garlic, chopped > 1 Tbsp grated ginger root > 1-1/2 tsp turmeric powder > 1 tsp cayenne > 1/2 cup water > 1 tsp salt > 1-1/2 tsp garam masala > > Prepare vegetables. Potatoes and mushrooms should look about the same > size after trimming. > > Using a large skillet, heat the oil, put in the chopped onion, lower heat to > medium and cook until soft. (around 3 to 5 minutes), add the garlic, ginger > and coriander leaves and stir for another three minutes, then add the turmeric > and cayenne, stirring quickly, the potatoes and mushrooms and, if you are > using fresh peas, the peas together with the water and salt. Stir this well to > coat everything in the oil, spices, etc., then cover the pan for 15 minutes. > Uncover the pan and sprinkle with the garam masala, stirring well. If you are > using frozen peas, add them now. Cover the pan again for another 15 > minutes or until the potatoes are just cooked. > > This goes well with either basmati rice (white or, untraditional though it is, > brown) or your favorite Indian bread. > > -------------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2004 Report Share Posted May 19, 2004 Well, Hi There back! Glad you like the recipe - let us know how it turns ou= t for you! We're pleased to have you join this *very* new group. thanks for all the in= fo on the 36th World Vegetarian Congress etc. too. Sounds like a tempting place t= o be! More chat later? gf , " Mirian " <mirian_m_costa> wrote: > Hi there! > > This sounds yummy... will make it for lunch today. > > I am new to this group and would like to introduce myself. I live in > São Paulo and am 58 years old - vegetarian since 11 and vegan during > the last 5 years or so... I have a husband and two grown up daughters > and one of them became a vegetarian last Christmas - which of course > made me very happy! > > I´m also a member of the Brazilian Vegetarian Society, which is > promoting the 36th World Vegetarian Congress together with the > International Vegetarian Union. For details please visit > http://www.ivu.org/congress/2004/index.html > > I am looking forward to making new veggie friends in this group and > it would be great to meet some of you in Brazil next November! > > Mirian / Brazil > > , " greenfury2004 " > <greenfury2004> wrote: > > > > > > To start us off, I am offering my favorite version of a popular > Indian dish. There > > are other ways of cooking this, but this recipe is simple in both > process and > > ingredients. It is tasty, and can be easily adjusted to your > personal `heat' level. > > Leftovers taste great the next day - of course! > > > > Non-vegans may replace oil with ghee. > > > > > > POTATO, PEA AND MUSHROOM CURRY - vegan > > > > 1 pound potatoes (either small new ones or larger potatoes cut into > quarters > > or eighths) > > 1 pound mushrooms, halved or quartered if large > > 1 cup peas, shelled (frozen is fine, but add them later, in the > last 15 minutes) > > 1 Tbsp oil > > 1 onion, chopped > > 3 Tbsp chopped coriander leaves (cilantro) > > 2 cloves garlic, chopped > > 1 Tbsp grated ginger root > > 1-1/2 tsp turmeric powder > > 1 tsp cayenne > > 1/2 cup water > > 1 tsp salt > > 1-1/2 tsp garam masala > > > > Prepare vegetables. Potatoes and mushrooms should look about the > same > > size after trimming. > > > > Using a large skillet, heat the oil, put in the chopped onion, > lower heat to > > medium and cook until soft. (around 3 to 5 minutes), add the > garlic, ginger > > and coriander leaves and stir for another three minutes, then add > the turmeric > > and cayenne, stirring quickly, the potatoes and mushrooms and, if > you are > > using fresh peas, the peas together with the water and salt. Stir > this well to > > coat everything in the oil, spices, etc., then cover the pan for 15 > minutes. > > Uncover the pan and sprinkle with the garam masala, stirring well. > If you are > > using frozen peas, add them now. Cover the pan again for another 15 > > minutes or until the potatoes are just cooked. > > > > This goes well with either basmati rice (white or, untraditional > though it is, > > brown) or your favorite Indian bread. > > > > -------------------------------- Quote Link to comment Share on other sites More sharing options...
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