Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 tb Margerine 1/2 ea Stick cinnamon
1 tb Oil; safflower 1 ts Salt
2 cl Galic; minced 3 c Vegetable broth
1 1/2 tb Ginger; fresh, minced 3 tb Fresh lime juice
1 ts Cumin 1 tb Honey
1/2 ts Coriander 3 ea Carrots; peeled and sliced
1/4 ts Cloves -diagonally
1/2 ts Cardamom 1 1/2 c Mushrooms; thickly sliced
1/4 ts Ground mustard 2 c Cauliflower florets
1/2 ts Tumeric 1 md Russet potato; diced

In large saucepan, melt margerine over medium heat and add oil. Add
garlic and ginger and cook 1 min.

Add cumin, coriander, cloves, cardamom, mustard, tumeric, cinnamon and
salt. Stir and cook for 2 mins to release the flavors. Add broth,
lime juice, and honey and continue cooking for 3-4 mins.

Add vegetables and cook, covered, until tender, about 25 mins. Discard
cinnamon stick and serve.
Recipe by Yamuna Devi From the Best of Vegetarian Times recipe cards
Helpful hints: Serve with a garnish of yogurt and cilantro over
millet or rice. Place leftover stew in single serving plastic
containers with tight fitting lids, and freeze for up to 1 month. To
reheat, defrost for at least 2 hours in the frig. Wrap in aluminum
foil and bake at 350 for 20-30 mins, or place in bowl, cover and
reheat in microwave on med for 3 mins. Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-94

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