Recipe - Kema (An East Indian Feast Dish)

1 Big yellow onion, minced
3 Cloves garlic crushed and
minced
One half teaspoon Fresh grated ginger
3 tablespoon Tomato paste
1 cup Stewed tomatoes
3 teaspoon Curry powder
1 teaspoon Salt
1/8 teaspoon Cayenne pepper, or more
1 cup Green peas, fresh or frozen
1 cup Mushrooms, cut or sliced up
Olive oil
1 teaspoon Honey (optional)
1/3 cup White wine (optional) plus
1/3 cup Water (optional)

this is a variation on a recipe from Vegetarian Times Curried Vegetables

In a skillet or wok heat water or oil and saute the onion, garlic, and
ginger root for 5 minutes.

If you like to use white wine, at this point I add the water and wine and
let it simmer with the onion mixture for 5 minutes.

Then add the tomato paste, tomatoes, curry, salt, and cayenne, simmer for a
few minutes. I add a bit of honey here to cut the tomatoes acidity...but
honey isn't strictly vegan.

Add peas and mushrooms, bring to a boil, cover and simmer over low heat for
5 minutes.

Serve with rice.

This is a big hit at dinner parties and tends to convince even avowed
meateaters.

I would advise that you get Britishmix kerrie from the natuurwinkel
because I've noticed that the kerrie from Albert Hijn is not spicy enough.

Posted to EATL Digest 01 Mar 97 by Cheryl Gilbert cgilbert@XS4ALL.NL on
Mar 2, 1997.