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INDIAN CURRIED VEGETABLES Recipe

Ingredients
  • 1 1/2 cups water
  • 1 cup tomato puree
  • 1/4 cup Oil
  • 3 potatoes, peeled and sliced
  • 3 tomatoes, peeled, chopped coarse
  • 2 onions, thinly sliced
  • 1 1/2 pounds green beans
  • 1 teaspoon cumin
  • 1 teaspoon ground cloves
  • 1 teaspoon turmeric
  • 1 teaspoon Ginger
  • 1 teaspoon pepper
  • 1 can chickpeas, drained (16 ounce can)
Directions
Add spices and oil to a large skillet with onions and sauté. Add in all other ingredients, except chick peas. Cook about 40 minutes. Add in chickpeas, cook about 5 minutes more. Serve over basmati rice, or rice pilaf.
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