Quick Curry | PCC Natural Markets

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Quick Curry

Serves: 6

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Ingredients

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Preparation

Heat a 1 1/2-quart skillet over medium-high heat. Add oil, and stir in ginger, cumin, and mustard seeds. When seeds pop, add potatoes and cauliflower, stirring for several minutes to brown slightly. Next, add turmeric, coriander, curry, sugar, and salt. Sauté a minute or two longer.

Reduce heat to medium-low. Combine tomato paste and coconut milk; add to vegetables along with garbanzo beans. Simmer until vegetables are fork-tender, then add cilantro.

Serve over rice, with chapatis.

Recipe by Mary Martha Shaw, former PCC Cooks instructor

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