Monday, January 3, 2011

Easy Veggie Curry

Anyone who knows me well knows I can't handle throwing out food. For some reason it just makes me crazy. That's why we go to the market for our fresh produce twice a week and why I plan our meals for the week every Sunday. We basically just buy as much as we need. But sometimes you still end up with extra veggies to eat like we did following our New Years Day party. While the fruit tray was completely devoured, there were lots of veggies left that I had prepared for the crudite platter. So last night I came up with this recipe and it was delicious.

You can use any veggies you like really. I used sweet yellow peppers, broccoli and zucchini because that's what I had on hand. It is also great because it comes together quickly, or if you have time, you can let it simmer to really let the flavours develop. If you are making it quickly, you may want to microwave or steam hard veggies (like potatoes, cauliflower or broccoli)before adding to make sure they are not too crunchy.

1 tsp olive oil
1 cooking onion, diced
4 cloves garlic, minced
1 knob fresh ginger, peeled and chopped or grated
1/2 tsp kosher salt
2 tbls garam masala (this is not a hot spice blend)
Cayenne pepper, to taste (optional, if you want it to have some heat)
1/4 cup lemon juice
1 can tomato paste
1 can lentils, drained and rinsed (or chickpeas)
Veggies (broccoli, cauliflower, potatoes, squash, spinach, zucchini, frozen peas, bell peppers, cabbage, etc.)
1 cup plain yogurt
2-4 cups veggie stock, chicken stock or water

In large skillet saute onions over medium heat until translucent. Add in salt, garlic, ginger and spices and cook another minute or so until mixture starts to dry. Add lemon juice, tomato paste and lentils and 1 cup of water or stock and turn heat down to low. Add in veggies, starting with those that need the longest cooking time (try not to overcook green veggies unless you like them really soft and mushy). Add yogurt and additional stock as needed if sauce becomes too thick. Simmer on low heat until veggies are cooked to taste. Serve over brown basmati or regular long grain brown rice.

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