Recipe for Indian Curried Vegetables 
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Yield:
2
Ingredients:
Amount Ingredient
1 tbl peanut oil
2 tsp mustard seeds
2 tsp coriander seeds, crushed
1 tsp chopped fresh garlic
1 tsp chopped fresh gingerroot
1 tsp chopped fresh lemon grass or lemon zest
1/2 cup cremini or chanterelle mushrooms, sliced
OR shiitake mushrooms
1/2 cup red bell popper, sliced
1/2 cup yellow bell pepper, sliced
1/2 cup carrots, sliced and blanched
(see note)
3/4 tbl curry powder or to taste
1 tbl paprika
1/2 cup white wine
1/2 cup fat-reduced coconut milk
1/2 cup tomato sauce
1/2 cup canned chickpeas, rinsed and drained
1/2 cup sugar snap peas
1/8 tsp cayenne, or to taste
1 tsp tamari or soy sauce
1 tbl fresh minced cilantro
Instructions:
Instructions: MAKES 2 SERVINGS VEGAN

Heat oil in saute pan over medium-low heat; add mustard arid coriander seeds.

Saute until seeds pop, being careful not to burn, about 1 minute. Add garlic, gingerroot and lemon grass or zest; saute until aromatic, about 1 minute. Add mushrooms, bell peppers and carrots; saute until tender. Add curry and paprika; stir to coat vegetables. Add wine; stir to deglaze pan. Add coconut milk, tomato sauce, chickpeas, snap peas and cayenne; continue simmering.

Reduce sauce to desired consistency. Stir in tamari or soy sauce and cilantro.

Serve over jasmine rice.

Makes 2 servings.

NOTE: To blanch carrots, bring a pot of water to a boil. Drop carrots in and cook until tender-crisp. Remove carrots and run under cold water or drop into an ice water bath to stop cooking.

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