Indian Vegetable Curry

• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1/2 teaspoon black mustard seeds
• 3 cloves garlic mashed
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom seeds ground
• 1 1/2 teaspoons cumin ground
• 1 1/2 teaspoons coriander seeds ground
• 1 1/2 teaspoons fennel seeds ground
• 1 teaspoon turmeric
• 2 teaspoons ginger root fresh, grated
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 2 cups onions chopped
• 3 medium carrots
• 3 cups potatoes cubed
• 1 medium cauliflower florets
• 3/4 cup water
• 2 medium tomatoes diced
• 2 cups green beans or peas

1. Melt butter and oil in skillet or wok.
2. Add mustard seeds and heat until they begin to pop.
3. Add remaining spices and cook on low heat for a few minutes to enhance the flavors.
4. Be careful not to burn them.
5. Add chopped onions and saute until translucent.
6. Add carrots and cook several minutes.
7. Add potatoes and cook a few minutes more.
8. Add cauliflower and stir well to coat all vegetables.
9. Add the water, cover the pan, and simmer 20 minutes, stirring occasionally.
10. When potatoes are tender, add the tomatoes and peas or green beans.
11. Simmer, covered 10 more minutes.
12. Serve on long grain brown or white rice.
13. Garnish with yogurt, cashew halves or raisins if you prefer.

vegetable oil, butter, black mustard seeds, garlic mashed, cinnamon, cardamom seeds ground, cumin ground, coriander seeds ground, fennel seeds ground, turmeric, ginger root, cayenne pepper, salt, onions, carrots, potatoes, cauliflower, water, tomatoes, green beans

Taken from recipeland.com/recipe/v/indian-vegetable-curry-48996 (may not work)