Curried Vegetables with Mango Chutney

Description

Serve this dish with basmati rice and Mango Chutney.

Ingredients

• 2 tbsp ghee
• ¼ tbsp grated ginger
• 1 tsp fennel
• ¼ tsp turmeric
• 1 onion chopped
• ¼ tsp sea salt
• ¼ cup peas
• 2 cups cabbage (substitutions/additions- broccoli, squash, carrot)
• 2 tbsp besan flour
• 1 blanched tomato
• 4 tbsp water
• 2 tbsp yogurt
• cilantro (optional)

Procedures

1. In a large saucepan over medium heat, heat ghee add onion saute, when onion is lightly golden add other spices continue to saute.
2. While sauteing, in separate pot steam vegetables.
3. Add besan flour to curry and cook 5 minutes.
4. Then add water, then yogurt, and vegetables.
5. Garnish with cilantro and serve with mango chutney on side.