Vegetable Curry
| Yield: | 1 Servings |
| Categories: |
| 2 | lg | Onions, cut into eighths |
| 2 1/2 | c | Stock |
| 2 | Cloves garlic, crushed | |
| 1 1/2 | ts | Ground cumin |
| 1 1/2 | ts | Ground coriander |
| 1/2 | ts | Allspice |
| 1/2 | ts | Ground turmeric |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Cayenne pepper (to taste, it |
| Varies widely in hotness) | ||
| 1 | sm | Red & 1 small yellow pepper, |
| Chopped | ||
| 3 | Carrots, peeled & coarsely | |
| Chopped | ||
| 3/4 | lb | Mushrooms, quartered |
| 1 | tb | Tomato puree |
| 2 | md | Boiling potatoes, peeled & |
| Cut into 1.5 inch dice | ||
| 1 | lg | Cauliflower, trimmed & |
| Broken into florets | ||
| 1 | Lemon, juiced | |
| x | Salt to taste | |
| 1/2 | lb | Green beans, trimmed & cut |
| Into 1.5 inch lengths |
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