Vegetables in Spicy Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1 tablespoon butter
- 1/4 cup raisins
- 2 tablespoons catsup
- 2 tablespoons chopped fresh cilantro
- 1 cup half and half
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- pinch of ground cloves
- 1/8 teaspoon ground cardamom
- 1 medium tomato, chopped
- 1 small onion, coarsely chopped
- 10 whole cashews
- 1 1-inch cinnamon stick
- 1 cup cauliflower florets (about 5 ounces)
- 1/2 cup peas (shelled fresh or thawed frozen)
- 1 medium carrot, cut julienne
- 6 ounces green beans, trimmed, slices diagonally (about 1 cup)
- Carbohydrate 26 g(9%)
- Cholesterol 30 mg(10%)
- Fat 17 g(27%)
- Fiber 5 g(19%)
- Protein 7 g(13%)
- Saturated Fat 7 g(35%)
- Sodium 424 mg(18%)
- Calories 268
Preparation Toast cumin and coriander in small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes. Transfer to plate. Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes. Transfer to blender. Add cumin and coriander, 1/2 cup half and half, cashews and catsup. Blend to consistency of thick cream sauce. Melt butter in heavy medium skillet over medium heat. Add cinnamon, cardamom and cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add tomato and cook 1 minute. Add all remaining vegetables and stir-fry 3 minutes. Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half and half. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 12 minutes. Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and refrigerate. Rewarm before serving.) Garnish with cilantro and serve.
Preparation Toast cumin and coriander in small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes. Transfer to plate. Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes. Transfer to blender. Add cumin and coriander, 1/2 cup half and half, cashews and catsup. Blend to consistency of thick cream sauce. Melt butter in heavy medium skillet over medium heat. Add cinnamon, cardamom and cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add tomato and cook 1 minute. Add all remaining vegetables and stir-fry 3 minutes. Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half and half. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 12 minutes. Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and refrigerate. Rewarm before serving.) Garnish with cilantro and serve.
