a

Menu

    Cauliflower curry

    Cauliflower curry

    Serves 4 • 1 large head cauliflower • 1 small potato (6 to 8 oz.) • 4 Tbs. vegetable oil • 1 tsp. black mustard seeds • 1 tsp. ground turmeric • ½ tsp. ground cumin • ½ tsp. ground coriander • ½ tsp. cayenne pepper • 1 clove garlic, minced or crushed • ½ onion,...
    Curried garbanzo beans

    Curried garbanzo beans

    Serves 4 to 6 • 3 cups cooked garbanzo beans, with reserved liquid • 1 Tbs. butter or oil • 1 tsp. ground coriander • 1 tsp. ground cumin • 1 tsp. ground turmeric • ¼ tsp. cayenne pepper, or to taste • ⅜ tsp. ground cloves • ⅜ cinnamon • 3 cloves garlic, minced • ⅓...
    Curried cabbage and peas

    Curried cabbage and peas

    Serves 6 to 8 • 1 medium-sized head green cabbage • 3 Tbs. vegetable oil • 1 tsp. crushed dried red chilis • ½ tsp. ground ginger • ½ tsp. whole mustard seeds • ½ tsp. ground cumin • 2 bay leaves • 1 tsp. ground coriander • ½ tsp. ground turmeric • 2 tsp. salt • 1 cup...
    Curried vegetables with coconut

    Curried vegetables with coconut

    Serves 6 to 8 • ¼ cup vegetable oil • 3 cloves garlic, minced • 1 Tbs. peeled and grated fresh ginger • ½ cup chopped onions • 1 tsp. mustard seeds • 2 Tbs. ground coriander • 1 tsp. ground turmeric • ¼ tsp. cayenne pepper • 1 cup thin-sliced carrots • ½ lb. string...
    Cantaloupe water

    Cantaloupe water

    Serves 6 to 8 • 5½ lbs. ripe cataloupe (about 3 medium sized) • 1 to 1½ cups cold water • ¼ cup honey • 10 to 12 large ice cubes 1. Peel and seed the cantaloupes and cut the fruit into chunks. Purée the fruit in a blender, doing about 2 or 3 cups at a time and adding...