Altho I did not choose this vegetarian dish from the cruise menu, I found it in the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) & see it as a fine example of the great care taken to provide tempting vegetarian choices across all courses for the vegetarians on-board the ship. The recipe intro description stated that "An assortment of distinctive spices makes this Indian vegetable dish dance with tremendous flavor" & it was later suggested that it be served w/cinnamon-flavored cooked rice which I see as an esp appealing option. (Times were not given, so I estimated 20 min for ingredient prep + 20 min cook time). *Enjoy* !
- 2 tablespoons vegetable oil
- 1⁄2 cup onion (chopped)
- 4 whole cloves
- 4 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon garlic (minced)
- 1⁄2 teaspoon gingerroot
- 1 tablespoon Madras curry powder
- 1⁄2 cup tomato (seeded & diced)
- 1⁄2 cup potato (diced)
- 1⁄2 cup carrot (chopped)
- 1⁄2 cup cauliflower (chopped)
- 1⁄2 cup eggplant (diced)
- 1⁄2 cup coconut milk
- 1⁄2 cup peas
- 1⁄4 cup fresh cilantro (chopped)
- In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
- Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
- Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
- Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
- Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
- NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).