Hot-and-Sour Vegetable Curry

Ingredients:

• ¾ cup white vinegar
• 1 ½ tsp. granulated sugar
• 3 tbsp. oil, divided
• 1 ½ cups ½-inch cubes peeled sweet potato
• 1 cup ½-inch cubes peeled potato
• 1 cup ½-inch cubes peeled carrots
• 1 cup green beans, cut into 1-inch pieces
• 1 cup frozen peas, thawed
• ¼ cup coarsely chopped garlic
• 2 tbsp coarsely chopped peeled gingerroot
• 2 cups finely chopped onions
• 1 ½ cups chopped tomatoes
• 1 tbsp. cumin
• 1 ½ tsp. cayenne pepper
• 1 tsp. turmeric
• 1 tsp. salt
• 1 cup cilantro, coarsely chopped, divided

Preparation:

• In a bowl, stir sugar into vinegar to dissolve.
• Set aside
• In a non-stick skillet, heat 1 tsp. of the oil over medium heat.
• Add sweet potato and sauté until pieces start to brown lightly, about 2 minutes.
• Transfer to a bowl
• Repeat process separately with potato, carrots and green beans, adding each to bowl with sweet potatoes.
• Toss peas into mixture and set aside.
• In a blender, blend garlic, ginger and 3 tbsp. water into a paste.
• Set aside.
• In a saucepan, heat remaining oil over medium-high heat
• Add onion and sauté until golden, 6 to 8 minutes
• Reduce heat to medium-low
• Stir in paste, tomatoes, cumin, cayenne, turmeric and salt.
• Mix well
• Cover and cook until tomatoes are soft and can be mashed with the back of a spoon, 6 to 8 minutes
• Stir in vegetable and ¾ cup of the cilantro
• Pour vinegar mixture and ½ cup water over top and cook until vegetables are tender, 5 to 8 minutes
• Garnish with remaining cilantro before serving.
• Serve with rice (or couscous)

Notes:

• our green beans went bad before we got around to making this recipe, so we didn't include them
• we also didn't include the cilantro (by choice)
• I would recommend putting the peas in at the last minute so they stay greener looking.
• overall, a decent spicy vegetarian dish.

Country: India

Categories: International | Vegetarian

Makes: 6-8 servings

Recipe Source: complete book of indian cooking by suneeta vaswani