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Vegetables in Spicy Cream Sauce

4.1

(10)

Recipe information

  • Yield

    Serves 4

Ingredients

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon vegetable oil
1 small onion, coarsely chopped
1 cup half and half
10 whole cashews
2 tablespoons catsup
1 tablespoon butter
1 1-inch cinnamon stick
1/8 teaspoon ground cardamom
Pinch of ground cloves
1 medium tomato, chopped
1 cup cauliflower florets (about 5 ounces)
1/2 cup peas (shelled fresh or thawed frozen)
1 medium carrot, cut julienne
6 ounces green beans, trimmed, slices diagonally (about 1 cup)
1/2 cup water
1/4 cup raisins
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro

Preparation

  1. Step 1

    Toast cumin and coriander in small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes. Transfer to plate.

    Step 2

    Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes.

    Step 3

    Transfer to blender. Add cumin and coriander, 1/2 cup half and half, cashews and catsup. Blend to consistency of thick cream sauce.

    Step 4

    Melt butter in heavy medium skillet over medium heat. Add cinnamon, cardamom and cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add tomato and cook 1 minute. Add all remaining vegetables and stir-fry 3 minutes. Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half and half. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 12 minutes. Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and refrigerate. Rewarm before serving.)

  2. Step 5

    Garnish with cilantro and serve.

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