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May 20, 2020This is about...
Easy "Use It Up" Vegetable Curry ---YUM!
Easy "Use It Up" Vegetable Curry ---YUM!
Still staying home? Although some areas are starting to open up alittle, not here. So I'm still trying to come up with dishes that use up what I have at home.
THIS RECIPE IS THE PERFECT WAY TO USE UP THOSE VEGGIES YOU MAY HAVE HANGING AROUND that you need to use up ASAP--
yet another recipe you might not have to leave the house for to make. An onion, some garlic, curry powder, soy sauce, some sweetener and
A POUND OF VEGGIES CAN BE EASILY TRANSFORMED INTO A QUICK CURRY.
I used broccoli, a red bell pepper and a sweet potato 'cause that's what I had, and I like that combo of veggies too. But you can use any ones you have on hand--maybe onion, broccoli and a yam, or swap in some cauliflower, celery, carrots, a white potato, kale or peas. The only item you might not have in your pantry is a can of coconut milk. If you don't, I suggest that you pick up a few cans for the future.
Serve it over rice, millet or quinoa. Even some kind of pasta would work. One more stay-at-home dish to add to your collection.
BE WELL and STAY SAFE!
LESSONS Learned:
1. The one pound of veggies can be any you choose, but I like to include one starchy one in the mix, if you have it-a sweet or white potato would be tasty.
2. If you want to kick up the protein, add a drained and rinsed can of chickpeas or lentils.
3. Curry powders can vary greatly. I always start with a lesser amount, taste, and more if desired towards the end.
4. Make sure the canned coconut milk is the unsweetened kind. You can get a full-fat or lite version.
5. Got a pound of frozen vegetables in the freezer? Pull them out, chop them up and use them up!
Easy "Use It Up" Vegetable Curry
Ingredients:
1 Tablespoon olive oil
1/2 medium yellow onion, chopped, about 1 cup
2 cloves garlic, minced
1 Tablespoon curry powder (or more to taste)
1 14 oz. can full fat or lite coconut milk
1 Tablespoon tamari, or soy sauce
1-2 Tablespoons pure maple syrup (or more to taste)
1/2 teaspoon salt
1 skinny sweet potato, peeled, cut into 1/2 inch rounds and then cut into halves or quarters
2 broccoli stalks, cut into flowerets, stems peeled and cut into 1/2 inch chunks
1 large red bell pepper, cut into 1/2-1 inch pieces
Make the curry:
Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Add the onions and sauté until they start to soften, about 5-7 minutes. Add the garlic, stirring for one more minute. Add the curry powder and continue to stir until fragrant, about one minute more.
Add in the coconut milk, tamari, maple syrup and salt, stirring well to combine. Bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes, the potatoes won't be completely cooked through yet.
Remove the lid and add the rest of the vegetables. Stir the vegetables to coat them in the sauce, then cover the pot. Lower the heat to medium low, and cook until the sweet potatoes and vegetables are fork-tender, about 8 to 12 minutes.
Serve over cooked rice, quinoa, or cauliflower rice, even pasta. The curry can be stored in the fridge for up to 4 days, and frozen for 2 months.
Makes 2-3 servings and can be easily doubled. YUM!
I used broccoli, a red bell pepper and a sweet potato 'cause that's what I had, and I like that combo of veggies too. But you can use any ones you have on hand--maybe onion, broccoli and a yam, or swap in some cauliflower, celery, carrots, a white potato, kale or peas. The only item you might not have in your pantry is a can of coconut milk. If you don't, I suggest that you pick up a few cans for the future.
Serve it over rice, millet or quinoa. Even some kind of pasta would work. One more stay-at-home dish to add to your collection.
LESSONS Learned:
1. The one pound of veggies can be any you choose, but I like to include one starchy one in the mix, if you have it-a sweet or white potato would be tasty.
2. If you want to kick up the protein, add a drained and rinsed can of chickpeas or lentils.
3. Curry powders can vary greatly. I always start with a lesser amount, taste, and more if desired towards the end.
4. Make sure the canned coconut milk is the unsweetened kind. You can get a full-fat or lite version.
5. Got a pound of frozen vegetables in the freezer? Pull them out, chop them up and use them up!
1 Tablespoon olive oil
1/2 medium yellow onion, chopped, about 1 cup
2 cloves garlic, minced
1 Tablespoon curry powder (or more to taste)
1 14 oz. can full fat or lite coconut milk
1 Tablespoon tamari, or soy sauce
1-2 Tablespoons pure maple syrup (or more to taste)
1/2 teaspoon salt
1 skinny sweet potato, peeled, cut into 1/2 inch rounds and then cut into halves or quarters
2 broccoli stalks, cut into flowerets, stems peeled and cut into 1/2 inch chunks
1 large red bell pepper, cut into 1/2-1 inch pieces
Make the curry:
Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Add the onions and sauté until they start to soften, about 5-7 minutes. Add the garlic, stirring for one more minute. Add the curry powder and continue to stir until fragrant, about one minute more.
Add in the coconut milk, tamari, maple syrup and salt, stirring well to combine. Bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes, the potatoes won't be completely cooked through yet.
Remove the lid and add the rest of the vegetables. Stir the vegetables to coat them in the sauce, then cover the pot. Lower the heat to medium low, and cook until the sweet potatoes and vegetables are fork-tender, about 8 to 12 minutes.
Serve over cooked rice, quinoa, or cauliflower rice, even pasta. The curry can be stored in the fridge for up to 4 days, and frozen for 2 months.
Makes 2-3 servings and can be easily doubled. YUM!