Mixed Vegetable Curry

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

3 to 5 tablespoons vegetable oil, butter or Ghee

½ teaspoon black mustard seeds (optional)

3 medium garlic cloves, minced or pressed

1 teaspoon cinnamon

½ teaspoon ground cardamom

1½ teaspoons ground cumin

1½ teaspoons ground coriander seeds

½ teaspoon ground fennel seeds

1 teaspoon turmeric

2 teaspoons grated fresh ginger root

½ teaspoon cayenne (or more to taste)

1 teaspoon salt or more to taste

2 cups chopped onions

2 medium carrots, sliced into half-moons

3 cups cubed sweet potatoes or white potatoes

1 medium head of cauliflower, cut into florets

¾ cup water

2 medium tomatoes, chopped

2 cups green peas or 2 medium green peppers, chopped

2 cups plain yogurt (optional)

½ cup cashews, lightly toasted

½ cup raisins or currants

1 banana

Directions at moosewoodcooks.com

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