Indian: Madras Curry Sabzi

Madras Curry Sabzi

1 T. ghee or vegetable oil

1 onion finely chopped chopped

2 T. finely chopped cilantro stems (leaves removed)

1 inch ginger root finely chopped

1 large garlic clove crushed

1 large tomato finely chopped

1 T. Madras curry powder

1/2 t. sea salt

4-5 c. of chopped veggies of your choice (I used potato, cauliflower, green beans, carrot, & red bell pepper)

1 jar Patak's Madras Cooking Sauce

1/4 c. chopped cilantro leaves

Heat the ghee/oil in a deep skillet. Add the onions & cilantro stems and fry for about 2 min.

Add the ginger & garlic and fry for another 2 min.

Add the tomatoes, curry powder, salt, and Patak's Madras Sauce. Mix well, reduce the heat to low, and cook covered for about 15 min.

Stir in the veggies (I precook the harder veggies) and simmer on low for another 15 min. If you haven't precooked the veggies, then add 1/4 c. water and cook covered for 30 min or until veggies are cooked.

Sprinkle with cilantro & serve with rice.

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I also made raita to serve with the sabzi. I LOVE raita. It's oh so easy to make and a childhood favorite.

Raita

1 large cucumber, peeled, halved, & deseeded

1 c. plain yogurt

1/2 t. mustard powder

1/8 t. kala namak (black salt)

1/8 t. sea salt

Shred the cucumber with a large grater. Strain excess water from shredded cucumber. Place cucumber in a medium bowl.

Stir in the yogurt & spices. Let sit in the fridge for at least 30 min before serving.

Brown rice, raita, mango chutney, Madras curry sabzi