Vegetables In Spicy Cream Sauce

Vegetables In Spicy Cream Sauce

I added this sauce to the vegetables I served on Christmas Day. It was a winner. Don't let the word spicy fool you. The sauce did not have heat.

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Ingredients:

1 teaspoon cumin seeds

1 teaspoon coriander seeds

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1 tablespoon vegetable oil

1 small onion, coarsely chopped

1 cup half & half

10 whole cashews

2 tablespoons ketchup

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1 tablespoon butter

1 1-inch cinnamon stick (not ground)

1/8 teaspoon ground cardamom

Pinch ground cloves

1 medium tomato, chopped

1 cup cauliflower florets (about 5 ounces)

1/2 cup peas (shelled fresh or thawed frozen)

1 medium carrot, cut julienne

6 ounces green beans, trimmed, sliced diagonally (about 1 cup)

1/2 cup water - make certain water is needed. I did not add it.

1/4 cup raisins

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 tablespoons chopped fresh cilantro

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Directions:

Toast cumin and coriander in a small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes. Transfer to plate.

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Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes.

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Transfer to blender. Add cumin and coriander, 1/2 cup half & half, cashews and catsup. Blend too consistency of thick cream sauce.

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Melt butter in heavy medium skillet over medium heat. Add cinnamon cardamom, and cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add tomato and cook 1 minute. Add all remaining vegetables and stir-fry 3 minutes. (Add water if needed) Add raisins, salt, cayenne pepper, cream sauce and remaining 1/2 cup half & half. Bring to a boil. Reduce heat cover and simmer until the vegetables are tender, about 12 minutes. Discard cinnamon stick. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm before serving.)