Toast cumin and coriander in small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes. Transfer to plate. Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes. Transfer to blender. Add cumin and coriander, 1/2 cup half and half, cashews and catsup. Blend to consistency of thick cream sauce. 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, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half and half. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 12 minutes. Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and refrigerate. Rewarm before serving.) Garnish with cilantro and serve. Serves 4. Bon Appetit November 1991
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|Serving Size: 1 Serving (1527g)|
|Recipe Makes: 1|
|Calories from Fat: 730 (47%)|
|Amt Per Serving||% DV|
|Total Fat 81.1g||108 %|
|Saturated Fat 43.5g||217 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 209.6mg||64 %|
|Sodium 1934.9mg||67 %|
|Potassium 3813.5mg||100 %|
|Total Carbohydrate 194g||57 %|
|Dietary Fiber 26.4g||106 %|
|Sugars, other 167.5g|
|Protein 37.8g||54 %|
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Calories per serving: 1542
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