Curried Veggies Recipe
3 TB organic olive oil
1 sm head of green cabbage shredded
2 lg carrots sliced thinly
1 green, red, or yellow bell pepper sliced thinly
1 med onion sliced thinly
3 cloves garlic minced
½ inch piece fresh turmeric peeled and grated
1 inch piece ginger root peeled and grated
1 small handful of dark raisins
½ cup water
4 oz grassfed plain whole milk yoghurt
Curry powder to taste
Put yoghurt in a bowl and add a pinch of cayenne pepper and a½ tsp. dried spearmint leaves crushed. Let stand at room temperature.
Prepare rice according to package directions.
Saute onions and garlic in oil until soft. Add remaining ingredients except curry powder. Bring to a boil and simmer covered until all veggies are tender. Add curry powder and salt to taste. Mix thoroughly and let stand 10 minutes. Mix in yoghurt. Serve with Basmati rice and chicken or fish. Serves 4.