Vegetable Curry

With so many people placing interest on vegetarian and vegan including my bosses, that I thought it was time I posted a vegetable curry recipe. You can substitute any of these ingredients with a any numerous combinations of vegetables depending on what’s in season and/or available. This recipe just happens to be an extension of what I had on hand at the time. This can give you a glimpse of how cooking can be spur of the moment and flexible depending on what you have in your refrigerator or pantry. Vegetable curries have become one of the new go to’s around the home because they are easy and everyone loves them. The other great thing about this recipe is you only need to dirty up one pot. Here is my version of vegetable curry I hope you enjoy it!

Recipe Ingredients

2 1/2 cups of green cabbage large diced

1/2 onion sliced

1 zucchini quartered and large diced

2 cups of butternut squash

1/2 head of cauliflower sliced

1 small head of broccoli sliced

1 can of pinto beans

1 tbsp of fresh ginger minced

1 tbsp of fresh garlic minced

1 tbsp of cumin powder

1 tbsp of curry powder

1 tbsp of tandoor powder

1 tbsp of chakrou paste fish chili paste

1 can of coconut milk

2 tbsp of chopped cilantro

2 tbsp of olive oil and butter

Micro cilantro

Recipe Instructions

For the curry,

In a large,deep saute pan, add oil, butter, ginger, butternut squash, and a pinch of salt. Cook for 5 minutes and then add cabbage, cauliflower, broccoli, zucchini, garlic, and all the spices. Cook for another 5 minutes and then add the coconut milk and chili paste (if you have it). Cover and cook for another 5 minutes. Add the beans season everything salt and check the seasoning. All of the vegetables should be tender with a little bit of crunch (if you like that) If you want all the vegetables softer than cook for another few minutes. Place in a bowls with a little bit of sauce. Finish with a little chili powder and cilantro on top. Serve and enjoy!