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| | Home | Recipes | Sides | Madras Curry Vegetable Braise | | Madras Curry Vegetable Braise | 
Madras
Curry Vegetable Braise
Serves 4 |
3
tablespoons Madras
Curry Tea Rub
2 large slices of ginger
5 large cloves smashed garlic
2 sweet potatoes, washed, cut 1/2 inch dice
1 yellow onion, cut 1 inch dice
1 large zucchini, cut in half lengthwise, then cut into 1-inch pieces
2 tomatoes, quartered
1 pound button mushrooms, cut in half
3 cups vegetable stock
1 lime, washed and cut in half
1 cup plain yogurt
2 tablespoons mint
2 tablespoons cilantro
Grapeseed oil to cook
Salt and pepper to taste
Steamed brown rice, to serve
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Heat
a 2 quart pot coated with oil over high heat. Add the ginger,
garlic, onion and Madras
Curry Tea Rub and sauté for 2 minutes. Add the potatoes,
zucchini, tomato, mushrooms, vegetable stock and lime and season
to taste with salt and pepper. Bring to a boil and then simmer for
35-40 minutes until vegetables are fully cooked.
In a small bowl, combine the yogurt, mint and cilantro and season
to taste with salt and pepper.
Plating
Divide the rice evenly among 4 soup bowls, top with the vegetable
mixture and garnish with the yogurt sauce. |
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