Curried Vegetables
On a cold winter day, a bowl of curried veggies can really warm you up. There is something about curried dishes that always feel like comfort food to me. The flavor and fragrance of curry always warms me up.
This dish is really a simple one to make. I just sauteed some veggies, then added curry powder and let them all cook together until the veggies got tender. I wouldn’t call it a stew- there is no added liquid, sauce or gravy. Feel free to use the veggies you have around. I used what I have and what I like.
Curry is one of those flavors people seem to love or hate. I am a curry lover. Curry is a blend of spices, so it may vary from one recipe to the next. Depending on the ingredients used, curry can be mild (sweet) or hot. You can buy curry powder at most grocery stores, but the selection will be better at stores that carry international foods. I actually prefer to make my own curry powder. That way I can adjust the seasonings to my taste preference. A recipe for homemade curry powder follows the recipe for the curried veggies.
This dish can be a side dish, a main dish, served on its own or spooned over rice or pasta.
Here is the recipe. Hope you give it a try.
Curried Vegetables
3-4 T. oil – I like avocado oil
1 large onion, cut in chunks
2 cloves garlic, minced
2 medium carrots, peeled and cut into chunks
2 ribs celery, trimmed and cut into chunks
2 c. chopped cabbage
2 medium sweet potatoes, peeled and cut in chunks
1 sweet red pepper, seeded and cut into chunks
1 sweet yellow pepper, seeded and cut into chunks
salt to taste
1-2 T. curry powder –recipe follows
1/4 t. cloves
Heat oil in large skillet. Add onion and saute until tender. Add the garlic, carrots, celery and cabbage and cook until vegetables are tender, stirring often. Add remaining ingredients and cook, covered, over low heat until all vegetables are tender, about 10-15 minutes. Add more curry powder if you like. Serves 6-8.
Curry Powder
2 t. ground cumin
2 t. ground coriander
2 t. ground turmeric
1 t. nutmeg
1 t. salt
½ t. cinnamon
¼ t. cayenne pepper
¼ t. ground black pepper
Combine all ingredients and store in a cool dry place.
