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Takari (Indian Vegetable Curry)

Gil Marks
  • 45 minutes
  • Serves 6 to 8

INGREDIENTS

3 tbsp

ghee (clarified butter) or vegetable oil

1 tsp

cumin seeds, or 1 Tablespoon ground cumin

1 1/2 tsp

minced fresh green chilies or ¼ teaspoon cayenne

1 tbsp

minced fresh ginger (optional)

1 tsp

ground turmeric

1 tsp

ground coriander

asafetida (dried gum resin) (optional)

1

head cauliflower, cut into small florets

3

medium carrots, thinly sliced

2

green bell peppers, seeded and diced

4

to 6 medium zucchini, halved horizontally and thinly-sliced

6

to 8 plum tomatoes, cut into ½-inch pieces

2 cups

cooked chickpeas

2 1/2

lbs. small red potatoes, cooked and cubed (optional)

1 tbsp

brown sugar

About 2 teaspoons salt

1/2 cup

chopped cilantro or fresh parsley