budgetsmartgirl

It’s Meatless Monday-Summer Vegetable Curry

In Meatless Mondays on August 5, 2013 at 3:51 pm

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An Indian restaurant close to where I live serves some of the best foods in the neighborhood. I’ve yet to eat anything there that I haven’t enjoyed. When I get home, it has always has me thinking how I can make something similar in my own kitchen.

Never one to give up, I’ve experimented with various spices and curry powders and the dish I made last week is the closet I’ve gotten so far. I’ve found the key is not to use curry powder but a combination of different flavors and spices and let them all marry up slowly in the pan. Patience is the key and this dish makes the perfect Meatless Monday fare. I wanted to call it refrigerator curry because I used leftover vegetables that were sitting in the produce drawer. Somehow that title didn’t seem to do it justice enough.

Use whatever you have on hand too, and pair it as I did with brown rice and poppodoms, packages of which you can find at lots of supermarkets. They’re quick to make, a brushing of oil, 30 seconds in the microwave and they’re ready. I think a side of mango chutney would be great too.

2 tablespoons oil
1 inch piece of ginger, peeled and finely chopped
3 cloves of garlic, finely chopped
1 teaspoon of cumin seeds
Pinch of turmeric
1 teaspoon Thai Kitchen red curry paste (you can find this just about anywhere)
2 potatoes, peeled and chopped into bite size cubes
1 cup chopped green beans
1 cup chopped mushrooms
1 cup chopped broccoli
1 chopped tomato
Salt and pepper

In a large saucepan and over medium high heat, heat the oil. Add the cumin seeds and lightly toast…you’ll know when they’re ready because they get fragrant.

Next add the garlic and ginger and stir it well with the cumin seeds, continuing cooking until everything is well coated and fragrant.

Stir in the red curry paste, turmeric, and a good sprinkling of salt and pepper. Cook together for a few more minutes.

Add the vegetables and make sure everything is well coated with the mixture.

Lower the heat slightly and continuing cooking for about 20 minutes, stirring frequently. You want the flavors to really get into the vegetables but don’t let them get either too soft or overly browned.

Serve immediately over brown rice.

Serves 4

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