Curried Vegetables

Name: Curried Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 lb frozen mixed vegetables; 0.667 cup plain yogurt; 1 tsp cornstarch; 2 tbsp vegetable oil; 1 tsp cumin seed; 0.5 tsp fennel seed; 0.5 tsp mustard seeds; 1 tsp ground turmeric; 0.5 tsp onion powder; 0.5 tsp coriander; 0.125 tsp cinnamon; 2 medium garlic cloves; 3 dried red chilies; 0.25 tsp sugar; 0.5 tsp salt; black pepper

Pan-cooked mixed vegetables, yogurt and coriander, warmed with cumin and fennel seed, a South Asian dish.

25 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: medium

1
Poke a few holes into the bag of veggies and microwave on high for 3 minutes to thaw. Mix together the yogurt and cornstarch, set aside.
3 min
2
Heat oil in a frying pan over med. high heat. Add cumin seeds, fennel seeds and mustard seeds and cover pan with splatter screen. Stir occassionally until they begin to pop. (This is why you need the screen!) Now turn the heat down to Medium and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles.
3
Sautee until the garlic turns golden brown. Slowly add in vegetables, sugar, salt and pepper and cook till veggies are heated thorougly. About 5 minutes or so.
5 min
4
Remove veggies from heat and pour into bowl with yogurt mix. Stir to coat. Remove the chilles if you don't want the heat.