I adapted this recipe from Suneeta Vaswani's "Complete Book of Indian Cooking." It's rather elaborate and time-consuming, but it's also well-worth the effort. Whenever I feel like eating something a bit more sour in taste, this is the dish I prepare.
- sweet potato (2 cups, peeled, cut into 1 cm cubes)
- potato (1 cup, peeled, cut into 1 cm cubes)
- carrots (1 cup, peeled, cut into 1 cm pieces)
- frozen peas (1 cup, thawed)
- green beans (1 cup, cut into 2 cm pieces)
- onions (2 cups, chopped)
- tomatoes (1 cup, chopped)
- cilantro (1 cup, chopped)
- garlic (6-8 cloves, finely chopped)
- ginger (2tbsp, finely chopped)
- white vinegar (3/4 cup)
- water (1/2 cup)
- sugar (1.5 tsp)
- cumin powder (1 tsp)
- salt (1/2 tsp)
- turmeric (1 tsp)
- cayenne pepper (1.5 tsp)
- oil (as little as possible)
- Heat 1 tbsp of oil in a nonstick skillet over medium heat. Add the sweet potato and saute until it becomes slightly brown. Set aside.
- Saute the carrots as above. Set aside.
- Saute the potatoes as above. Set aside.
- Saute the beans as above. Set aside.
- In meantime, blend the garlic and ginger with 3 tbsp of water. Set aside.
- Stir the sugar into vinegar. Set aside.
- Saute the onion over medium-high heat until golden.
- Add the tomatoes, garlic-ginger mixture and all spices (salt, turmeric, cumin, cayenne). Mix well, cover and cook until tomatoes are soft (6-8 minutes).
- Add all other veggies (sweet potato, carrots, peas, beans, potatoes). Mix.
- Add vinegar and water. Mix and cook until vegetables are tender (6-8 minutes).
- Add cilantro. Mix and cook for 2 more minutes.
- Serve with rice, quinoa or couscous.
|Hot & Sour Vegetable Curry|