Easy Veg Curry

Easy Veg Curry

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October 19, 2008

The measurements here are really so loosey-goosey - I used a small Yukon gold potato, an onion, a half a pepper, some garlic, a tomato and a half, about a cup of lentils and a few handfuls of spinach. Just use common sense and start the sturdier veg (ie potatoes) earlier than the softer ones (ie zucchini and spinach).

  • Makes: Serves 4-6, depending on what you add.

Ingredients

a drizzle of canola oil

1 onion, peeled and thinly sliced or chopped

2 garlic cloves, crushed

1 Tbsp. grated fresh ginger (bottled is OK, unlike bottled garlic)

1-2 tsp. curry paste

1 red, orange or yellow bell pepper, seeded and chopped

1 14 oz. (398 mL) can diced tomatoes, drained, or a chopped fresh tomato or two

1-2 cups zucchini, green beans, potato, cauliflower or eggplant, chopped into bite-sized pieces

1/2 cup canned or cooked lentils

1/2-1 14 oz. (398 mL) can coconut milk

spoonful of mango or peach chutney (optional)

1 small tart apple, chopped (optional)

Salt and pepper to taste

A couple handfuls of fresh spinach, chopped

Chopped peanuts, salted or unsalted, to sprinkle on top (optional)

Directions

1In a large skillet set over medium-high heat, sauté the onion in oil for 2-3 minutes, until soft. Add the garlic and ginger and cook for another minute. Add any veg that take longer to cook (ie potatoes and cauliflower) along with the curry paste and cook for a few more minutes.

2Add the pepper and any other veggies you’ve chosen. Sauté them for a few minutes, just until the vegetables start to release their juices and soften.

3Add the tomatoes and cook until most of the moisture has cooked off, then add the coconut milk and chutney and bring the mixture to a simmer. Add the apple and cook for about 5 minutes. You could always add some shrimp or leftover chicken or turkey) right about here too.

4Season with salt and pepper and stir in the spinach; cook for a minute, just until it wilts. Serve immediately over rice with chopped peanuts sprinkled on top.

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