VEGETABLES IN SPICY CREAM SAUCE (Derived from a recipe in Bon Apetite Magazine) Serves 12
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2 tsp cummin seeds 2 tsp coriander seeds Toast seeds in a large skillet (see next instruction) over medium-low heat until aromatic, strirring occasionally, about 4 minutes. Set aside. 2 Tbsp vegetable oil 2 small onions, coarsely chopped 1 cup half-n-half 20 whole cashews 4 Tbsp catsup Toasted seeds Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until golden brown, stirring occasionally, about 10 minutes. Transfer to food processor, along with toasted seeds, half-n-half, cashews and catsup. Blend to consistency of thick cream sauce. 2 cups cauliflower florets 3/4 lb green beans, trimmed, sliced into 1 inch pieces 3 carrots, julliened Meanwhile, steam the vegetables in batches until still a bit too crisp. Use about 1 1/2 cup water. Save the water. Run cold water over the vegetables to stop the cooking. 2 Tbsp butter 1 2-inch cinnamon stick 1/4 tsp ground cardamom Pinch of ground cloves (very little!) 3 Roma tomatoes, peeled and chopped Melt butter in the same skillet over medium heat. Add cinnamon stick, cardamom and cloves and cook until aromatic, about 2 minutes. Add tomatoes and cook 2 minutes. 1 cup peas (frozen or freshly shelled) Cooked vegetables Sauce 1 cup half-n-half 1 cup water used to steam the vegetables 1/2 cup raisins 1 tsp salt 1/8 tsp cayenne pepper Ground cummin Ground coriander Place all ingredients in a slow-cooker or large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, about 10-12 minutes. Discard cinnamon stick. As the dish simmers, adjust salt and pepper to taste. You might also want to add some ground cummin and ground coriander, to taste.