Vegetable Curry Recipe
For the love of Spices!

Ingredients:
    3 cups vegetables (any combination preferred)
    1/2 cup frozen peas
    2 tablespoons ghee, or sunflower oil
    1/2 teaspoon cumin
    1 teaspoon coriander powder
    1/2 teaspoon turmeric
    1/4 teaspoon cayenne, or to taste
    1 teaspoon sea salt
    1/2 teaspoon anise seed
    1 medium yellow onion, finely choppedfinely chopped
    1/2 cup tomato, peeled and diced
    1 tablespoon fresh lemon juice

Instructions:

Peel and cut vegetables into1/2 - 3/4 inch pieces. If using root vegetables (e.g. carrots, parsnips, turnips, beets, potatoes), steam together in a steamer basket until crisp-tender. Separately steam other 'lighter' vegetables (e.g. broccoli, cabbage, cauliflower; the exception is frozen peas, which are defrosted and added during last 2-3 minutes to prevent discoloration.) Do not overcook vegetables.*

Heat a large skillet on medium heat, adding 2 tablespoons ghee. Warm the ghee and add 1/2 teaspoon cumin, 1 teaspoon coriander powder, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne (or to taste), 1 teaspoon sea salt and 1/2 teaspoon anise seed. Lightly saute but do not burn the spices. Ghee gets very hot quickly.

Add 1 chopped onion and saute until almost translucent. Add 1/2 cup diced tomato and cook 5 minutes.

Add the vegetables and cook for about 7 minutes.

If desired, add a little water to thin sauce.

* This dish can be made easily ahead of time. If you are going to reheat, make sure the vegetables are steamed to about 90% of being done. That way when you reheat they will not be overcooked. Also, add the defrosted peas during the last 2 minutes of reheating the dish.

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