Quick Vegetable “Curry”

I know this is technically not a “curry” – but I am easing my husband into liking Indian food and think this is a good place to start! Not to mention this is a great, quick weeknight dish that can easily be adapted to anything you have on hand.

And the best part? It makes an amazing lunch the next day. Makes any day at the office a bit more bearable.

Veggie Curry

1 potato, diced
2 cups cauliflower, chopped
1/2 onion, sliced
1/2 cup peas, frozen
3 gloves garlic, minced
2 teaspoons Curry powder – add more or less to taste
1/2 cup chicken broth
1 can (14.5-ounce) chickpeas (or about 1 1/2 cups)
1 can (14.5-ounce) diced tomatoes
Salt & pepper to taste

Heat oil in a skillet over medium heat. Add potato and saute for 5 minutes – until it begins to soften. Add all remaining ingredients – Veggie Curry
but the peas – stir and bring to a boil. Reduce heat and simmer for about 10 to 12 minutes – until vegetables are tender (as soft as you like them, we prefer some crunch) and broth reduced. Add frozen peas and cook until thawed.

Serve over rice or quinoa and/or crusty bread.



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