Spring Vegetable Curry with Sri Lankan Spices
Prep Time: none

Ingredients

The spices
1 teaspoon�cumin seed
2 teaspoons�coriander seed
1/2 teaspoon�fennel seed
1/2 teaspoon�fenugreek
1/2 teaspoon�black mustard seed
1/2 teaspoon�cinnamon
1/4 teaspoon�ground cardamom
1/4 teaspoon�ground cloves
1/4 teaspoon�cayenne pepper

A blend of sweet fragrant spices simmered with coconut milk, tomatoes, and ginger fills this curry with warm flavor and gentle heat. It's delicious made with peas as they come into season - sugar snap peas and shelled English peas add bright, fresh color.

You can make it in summer with tender green beans in place of the peas and include different varieties of summer squash, such as golden zucchini, scallop-shaped sunburst, or pale green pattypans

Directions

Toast the cumin, coriander, fennel, fenugreek, and black mustard seed over low heat in a dry small skillet, shaking or stirring often, until they become aromatic, a minute or two. Grind in a spice grinder or mortar and pestle and combine with the remaining ingredients.

Ease of preparation: Easy

Preparation time: none

Cook time: none

Servings: none