Course : Curry
Serves: 6
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2 tablespoons olive oil
1/4 pound fresh mushrooms -- sliced
1 small cauliflower cut into florets
4 medium red or white potatoes
1 cup chopped yellow onion
1 cup sliced celery
1 medium finely minced jalapeno pepper -- (see note)
1 tablespoon finely minced fresh cilantro
2 teaspoons ground cumin
2 teaspoons curry powder
1 cloves garlic -- minced (1 to 2)
1/2 teaspoon salt -- (up to 1)
1/4 teaspoon ground coriander -- (up to 1/2)
1/4 teaspoon cayenne pepper
1 dash ground cinnamon
3 cups canned and/or homemade chicken broth
6 tortillas flour tortillas -- (up to 8)
2 cups shredded Monterey Jack cheese -- optional
3 medium tomatoes -- diced
1 cup sour cream

Preparation / Directions:

Don't take the list of ingredients and amounts too seriously, although the potatoes and cauliflower are essential. But the main idea with Sub-Jee is to use what vegetables you have or truly love. And play with the seasonings a bit to strike a balance between fire and flavor. In a large heavy pot, heat the oil over medium-high heat. Add mushrooms and sauté until they release their juices and begin to brown. Stir in cauliflower, potatoes, onion, celery, jalapeno, cilantro, cumin, curry, garlic, salt, coriander, cayenne, cinnamon and broth. Cover the pot and braise the mixture over medium heat for about 20 to 30 minutes, or until the vegetables are very tender. To serve, heat the flour tortillas one at a time in a dry skillet until they are soft and pliable, turning once. Sprinkle with a little of the grated cheese and keep the tortilla in the pan until the cheese begins to melt. Have each diner spoon some of the vegetable mixture down the center of a tortilla, then top with diced fresh tomatoes and a dollop of sour cream. To eat, roll the tortilla around the filling, burrito fashion. Wonderful! Note: When preparing fresh chiles, wear rubber gloves for protection against oils that later can cause burning sensation on skin. Jan Roberts-Dominguez writing in the Oregonian's FOODday, 1/12/9

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