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This spicy dish is a good choice for a night when you need to toss supper together in a hurry. Serve it with rice and chutney.
Yield: 6 servings
- 3 tablespoons vegetable oil
- 1 tablespoon grated fresh gingerroot
- 3 garlic cloves, finely chopped
- 1 large onion, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1 teaspoon cayenne
- 1 teaspoon chili powder
- 1 green pepper, seeded and finely chopped
- 2 large carrots, finely chopped
- 2 large parsnips, finely chopped
- 1 cup orange juice
- 1 large tart apple, peeled and chopped
- 2 tablespoons raisins
- salt and pepper to taste
Heat the oil in a large skillet. Add the gingerroot, garlic, onion, and spices, and cook, stirring, over low heat, until the onion is soft. Add the remaining vegetables, orange juice, apple, and raisins; stir and cook for about 15 minutes over medium heat, until the vegetables are tender. Season to taste with salt and pepper.
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