Friday, July 8, 2011

Garden Vegetable Curry

This is a great way to use up those lonely vegetables in your cupboards and fridge.  Try out other vegetable combinations.  I'd like to add cauliflower next time.  You can also use tomato sauce instead of the fresh tomatoes, which would help the sauce thicken up better.  There's a lot you can do with this (I already adapted it from More-with-Less), and it was definitely good enough to make again.  We topped ours with yogurt.

3 Tbsp vegetable oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 Tbsp curry powder
1 tsp turmeric
1 tsp cumin
1 cup chopped tomato
4 carrots, diced
4-5 small potatoes, unpeeled and cut into 3/4" cubes
3 cups green beans
2 zucchini, chopped
1 tsp salt
1 Tbsp lemon juice (I forgot to add this, but I think it would have made the dish even tastier)

Heat oil in a 3-4 qt. saucepan on medium heat.  Add onions and garlic and fry lightly for 4-5 minutes (do not brown).  Add curry powder, tumeric, and cumin seed.  Continue frying 3-4 minutes.  Add chopped tomatoes and cook briefly until a thick sauce begins to form.  

Add vegetables and salt.  Stir until everything is mixed well.  Reduce heat and simmer 30-45 minutes.  Add water any time the sauce is below 1/3 depth of vegetables.   

15 minutes before serving, add lemon juice and salt to taste.  Continue to simmer until ready to serve over rice.

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