Simple Vegetable Curry

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* Exported from MasterCook *

 

Simple Vegetable Curry

 

Recipe By : Linda McCartney

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- sliced

2 cloves garlic -- sliced

2 tablespoons olive oil

2 tablespoons Madras curry paste

OR to taste

1 1/4 cups frozen green peas -- thawed

1 large potato -- scrubbed and diced

1/2 pound carrots -- sliced

---about 2 cups---

1/2 pound zucchini -- diced

---about 2 cups---

1/4 pound mushrooms -- sliced

---about 1-1/2 cups---

 

Soften the onion and garlic gently in the oil over low heat, covered with a

lid, for 10 minutes. Stir occasionally. When they are soft, add the curry

paste and stir for a few moments, then add the prepared vegetables. Toss

until they are all well coated with the curried onion mixture. Cover

tightly with a lid and cook over very low heat until the vegetables are

tender, 30-40 minutes. (This steams the vegetables, bringing out all their

flavors, and their juices are exuded so you don't need to add stock.)

 

When they are cooked, remove from the heat and let stand until you are

ready to eat -- this dish improves with waiting. Serve with plain or fried

rice, and naan bread.

 

Vary this recipe by changing the vegetables, you can use leeks,

cauliflower, broccoli, green beans, snow peas, or corn. You can also add

browned vegetarian " steak " chunks and let them heat through in the sauce

for the last 10 minutes of cooking.

 

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Marguerite Rodgers

(Tennessee)

UKMAR