This spicy dish is a good choice for a night when you need to toss supper together in a hurry. Serve it with rice and chutney.
Yield:
6 servingsIngredients
3 tablespoons vegetable oil
1 tablespoon grated fresh gingerroot
3 garlic cloves, finely chopped
1 large onion, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1 teaspoon cayenne
1 teaspoon chili powder
1 green pepper, seeded and finely chopped
2 large carrots, finely chopped
2 large parsnips, finely chopped
1 cup orange juice
1 large tart apple, peeled and chopped
2 tablespoons raisins
salt and pepper to taste
Instructions
Heat the oil in a large skillet. Add the gingerroot, garlic, onion, and spices, and cook, stirring, over low heat, until the onion is soft. Add the remaining vegetables, orange juice, apple, and raisins; stir and cook for about 15 minutes over medium heat, until the vegetables are tender. Season to taste with salt and pepper.
