This recipe includes Turmeric. To read more about the many healing powers of this spice, READ HERE.
3 Tbsp Extra Virgin Olive Oil
3 tsp Organic Whole Cumin Seeds
2 tsp Organic White Poppy Seeds (optional)
3 tsp Organic Ground Coriander
2 tsp Organic Hot Red Chili Powder (often found in Indian stores)
1 Tsp Organic Ground Turmeric
3 Cloves Organic Garlic, Crushed
1” Thick piece of Organic Ginger, Diced very small
Organic Sea Salt & Organic Pepper to taste
1 Organic Red Pepper – Cleaned, Cored and cut in 2” pieces
1 Organic Orange or Yellow Pepper – Cleaned, Cored and cut into 2” pieces
1 Large White Onion – Skinned, and cut into 2” pieces
1 Cup small Organic Baby PortabelloMushrooms – sliced in half
1-2 T Diced, Fresh Coriander
Heat olive oil in wide, heavy sauce pan over medium flame. When hot, put in the cumin seeds and poppy seeds and stir for half a minute. Put in the ginger and garlic. Stir and cook for 2 minutes. Put in coriander, turmeric, and hot red chili powder, stirring for a minute.
Add in the peppers and onions and stir for a few minutes. Add in mushrooms and cook until mushrooms are tender and onions and peppers are firm but tender (you don’t want them too mushy). The peppers and Onion should still have a bit of a crunch to them. Season with salt and pepper to taste. Sprinkle diced fresh organic coriander over the top for color and added flavor.
Serve over or on the side of Organic Indian lentils and Organic brown (brown basmati) rice.
**Note that the basic olive oil, garlic, ginger, spice recipe above can be used to flavor all kinds of veggies. Substitute the onions and peppers with and of these veggies: organic sweet potatoes and peas, green beans, cauliflower, organic mixed veggies
Recipe contributed by Karima Zanotti