This recipe is: vegan, wheat free, dairy free, nut free, egg free, rice free, corn free, soy free, gluten free, potato free.
Variations: This recipe is incredibly flexible. Just subtract anything that you are allergic to and substitute it with something you love. It's all in the spices!
2-3 tablespoons vegetable oil
1 small onion, chopped
1 garlic clove, minced
1-inch piece fresh ginger, grated
1 teaspoon chili powder
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 pound diced mixed vegetables (ie. cauliflower, carrots peas, garbanzo beans, potatoes)
4 tablespoons lemon juice
Heat the oil in a large wok or heavy-bottom saucepan. Add onion and gently fry for 5-10 minutes or until lightly browned. Add the garlic, ginger, chili powder, coriander, turmeric and a pinch of salt. Fry for 2-3 minutes, add the diced vegetables, and stir-fry for another 2-3 minutes.
Add the lemon juice. Stir well and add a little water. Cover and cook gently for about 10 minutes, or until the vegetables are tender, adding a little more water if needed, to prevent the vegetables from sticking to the bottom.
Serve with rice and/or naan.
* Recipe from Complete Indian