Vegetable Curry II

By Hklbrries

"Here's an example of a vegetable curry made with several individual spices. I don't turn up my nose at curry powder, as some purist cooks do, because it's so convenient and I love its flavor. But I also like to try different spices in varying amounts. If you like these combinations, you may want to consult some Indian cookbooks for more ideas."

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup bouillon
• 2 potatoes, diced
• 1 head cabbage, cut in chunks
• 1 head cauliflower, in florets
• 1/2 pound green beans, cut in 1-inch pieces
• 2 tsp cumin
• 1 tsp ground coriander
• 1 tsp ginger
• 1 tsp turmeric
• Pinch cayenne or to taste
• 1 cup frozen peas, thawed
• Cooked brown rice

Preparation

Step 1

Bring the onion, garlic and bouillon to a boil in a large pot and simmer 10 minutes. Add the potato, cabbage, cauliflower, beans and spices and cook 30 minutes. Stir in the peas and serve over brown rice.