Curried Vegetables

Curried Vegetables

I enjoy the taste of curry but don’t find myself cooking with it often enough. Curry is a mix of spices and the flavors will vary from one brand to another. I prefer to make my own. Last night I used the curry powder to enhance some vegetables I was cooking. The result was quite tasty.  Here is the recipe with two recipes for home made curry powder, too.

Curried Mixed Vegetables

2 T. Olive oil

1 large onion, cut into chunks

2 cloves garlic, minced

2-3 medium carrots, peeled and cut in chunks

2 ribs celery, cut into chunks

2 c. chopped cabbage

2 small zucchini, trimmed and cut into chunks

2 sweet peppers, any color, seeded and cut into chunks

salt to taste

1 T. curry powder, or to taste

¼ t. ground cloves

 Heat oil in skillet. Add onions and cook until tender. Add next four ingredients and cook until tender. Add remaining ingredients and cook, covered until vegetables are tender, about 10-15 minutes. Adjust seasonings to taste. Serve as a side dish or over pasta or rice. Serves 6-8.

Curry Powder 1

1 T. cumin

1 T. ground coriander

2 t. ground turmeric

2 t. ground nutmeg

2 t. salt

1 t. cinnamon

½ t. cayenne pepper

¼ t. freshly ground black pepper

Combine all ingredients in a spice mill until powdered. Store in a cool, dry place.

Curry Powder 2

3 T. coriander seed

3 T. cumin seed

2 T. turmeric

1 ½ T. mustard seed

1 T. fennel seed

1 T. salt

2 t. ground ginger

2 t. ground nutmeg

2 t. peppercorns

½ t. cayenne pepper

8 whole cloves

5 cardamom pods

Combine all ingredients in a spice grinder or blender until powdered. Store in a cool, dry place.