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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Love curry? I do especially if the curry is hot! This is a great change to a vegetable side dish or add chicken and make it a curried casserole. As a vegetarian dish, it is satisfying and filling and you can adjust the temperature of the dish as you like. Ingredients:
2 tablespoons canola oil |
1 large onion (diced) |
2 garlic cloves (minced) |
1 teaspoon salt |
1 teaspoon curry powder |
1/2 teaspoon pepper |
1/4 teaspoon ground ginger |
1/4 teaspoon cumin |
1/8 teaspoon cayenne pepper |
2 bay leaves |
2 carrots |
1/2 lb fresh green beans |
1 green pepper |
1 sweet red pepper |
1/2 small cauliflower |
1/2 head broccoli |
1/2 butternut squash (cubed) |
1/2-1 cup water |
Directions:
1. In a large covered dutch oven on the stovetop, heat oil over medium heat.
2. Saute onion and garlic for 2 minutes.
3. Add ground ginger, cumin, curry powder and fry the spices for 2 minutes.
4. Add vegetables, cut into pieces; add water. (I usually cook this recipe in a pressure cooker. After all ingredients have been added to the pot, I add 1/2 cup water and pressure cook for 15 to 17 minutes. If using a heavy saucepan, covered, use 1 cup of water, stirring occasionally, seeing the vegetables are cooking evenly. Cook until tender but not soft.).
5. Season with bay leaves, salt and pepper.
6. Mix well; tossing vegetables.
7. Cover, reduce heat and cook until tender, approximately 15- 17 minutes.
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