Gina's Recipie (or: Yummy Cheater's veggie curry)

[Guest guest]

Ok ok...here it is!

 

Yummy Cheater's Veggie Curry

 

(Note: I made this up on the fly. Add seasoning to taste. I tend to make

things a little too hot, but hey, it's all good)

 

What you'll need:

chopped Garlic (now, for me, this means A LOT, as in probably 4 or 5 cloves,

I'm Italian!)

diced shallots

almond oil

1 coarsly chopped summer squash

1 coarsly chopped zuchinni

1 coarsly chopped green pepper

washed and dried baby spinach

several coarsly chopped baby portabella mushrooms (I LOVE mushrooms, so I

tend to put a lot in)

hot curry paste (I prefer Patak's or Thai kitchen green curry, but if you

make your own curry blend, cool, just add more oil to the dish)

soy sauce

cornstarch

water (for the cornstarch, but also to add a little if it gets too thick,

veggie broth also works well for this)

 

What you do:

In a good and hot cast iron skillet (or a non-stick one, your choice, but I

always prefer cast iron even if it can be a pain to clean) put a good amount

of almond oil and saute (hot wok, cold oil, foods don't stick!). I usually

get it to where the garlic turns a little brown because I love the flavor.

Add the shallots and cook until translucent. Add the squash, zuchinni, and

greenpepper. Cook these until you just before you hit your preffered

softness. Add curry paste at this point and turn down the heat. (add a

little more oil if necessary) Mix in until all the veggies are covered with

the yummy curry. Add in the baby portabellas. Add a good amount of soy sauce

(or cut it with water if you want more of the curry taste). Mix the

cornstarch and water and add to dish. Bring to a boil and let sauce thicken.

Add more water or broth if it thickens too much. The sauce should be runny

enough to coat the veggies, but not runny to where it just sitting at the

bottom of the skillet. At this point, I add in the spinach, cover, and let

the spinach wilt, then stir it in. So, there, you're done! (oh, and taste

it! You may want to add more of the curry if it's not hot enough!)

 

Serve with:

My favorite: Basmati rice. Minute rice works in a pince, but isn't as

flavorful. Put mixture on top of rice and enjoy!

 

So there you have it! Feel free to play with it all you like. That's what I

do!