Sweet Vegetable Curry

Ingredients:

2 carrots

1 parsnip

1 potato

1 green pepper

2 Tbs. oil

2 onions, chopped

1 tsp. ground cardamom

1/4 tsp. ground cloves

1 1/2 tsp. cumin seeds

1 tsp. ground coriander

1 tsp. ground turmeric

1 tsp. brown mustard seeds

1/2 tsp. chili powder

2 tsp. grated fresh ginger

1 1/3 cups vegetable stock

3/4 cup apricot nectar

2 Tbs. fruit chutney

7 oz small white mushrooms (optional)

3/4 lb cauliflower, cut into small florets

1/4 cup ground almonds 

and/or any of these other vegetables:

broccoli

sweet potato

red pepper

~ Cut the carrots, parsnip and potato into 3/4 inch pieces. Cut the pepper in half and remove the seeds, and cut into 3/4 inch squares.

~Heat oil in a large heavy-based sauce pan. Add the onion and cook over medium heat until soft, about 4 minutes. Add the cardamom, cloves, cumin seeds, coriander, turmeric, mustard seeds, chili, ginger and cook, stirring, for about 1 minute.

~Add the carrot, parsnip, potato, vegetable stock, apricot nectar, and fruit chutney to the saucepan. Cook, covered and stirring occasionally, over medium heat for about 25 minutes. 

~Stir in pepper, mushrooms, and cauliflower. Simmer for 10 minutes, or until the vegetables are tender. 

Stir in ground almonds. 

Best served with rice.