Indian Curried Vegetables

• 1 tablespoon peanut oil
• 2 teaspoons mustard seeds
• 2 teaspoons coriander seeds crushed
• 1 teaspoon garlic chopped fresh
• 1 teaspoon gingerroot chopped fresh
• 1 teaspoon lemon grass chopped fresh, or lemon zest
• 1/2 cup cremini mushrooms sliced
• shiitake mushrooms
• 1/2 cup yellow bell pepper sliced
• 1/2 cup carrots sliced and blanched
• 3/4 tablespoon curry powder or to taste
• 1 tablespoon paprika
• 1/2 cup white wine
• 1/2 cup fat reduced coconut milk
• 1/2 cup tomato sauce
• 1/2 cup canned chickpeas rinsed and drained
• 1/2 cup sugar snap peas
• 1/8 teaspoon cayenne or to taste
• 1 teaspoon tamari sauce
• 1 tablespoon cilantro fresh minced
• 1/2 cup jasmine rice cooked

1. Heat oil in saute pan over medium-low heat; add mustard arid coriander seeds.
2. Saute until seeds pop, being careful not to burn, about 1 minute. Add garlic, gingerroot and lemon grass or zest; saute until aromatic, about 1 minute. Add mushrooms, bell peppers and carrots; saute until tender. Add curry and paprika; stir to coat vegetables. Add wine; stir to deglaze pan. Add coconut milk, tomato sauce, chickpeas, snap peas and cayenne; continue simmering.
3. Reduce sauce to desired consistency. Stir in tamari or soy sauce and cilantro.
4. Serve over jasmine rice.

peanut oil, mustard seeds, coriander seeds crushed, garlic, gingerroot, lemon grass chopped fresh, cremini mushrooms, shiitake mushrooms, yellow bell pepper, carrots, curry powder, paprika, white wine, coconut milk, tomato sauce, chickpeas, sugar snap peas, cayenne, tamari sauce, cilantro, jasmine rice

Taken from www.yummly.com/recipe/Indian-Curried-Vegetables-1661404 (may not work)