This recipe couldn’t be any easier so open up the fridge and start pulling out veggies. I’ve been traveling a lot lately and can’t stand it when fresh veggies go bad so I decided to try something new. I gathered what was in the fridge and whipped together a fabulous meal for friends with plenty of leftovers to freeze for when I return from vacation.
Dice whatever you have scrounged together. I used broccoli, shrooms, cauliflower, squash and a yellow onion.
Drizzle your skillet with the oil of your choice. I used EVOO, but you could use vegetable, coconut or whatever you’re feeling. Sauté the onion first for about 10 minutes and add a little garlic. Once the onion is somewhat caramelized, toss in the other veggies. YUM!
As many of us are in a hurry and don’t have time to whip together a curry sauce – Keep a back up in the cabinet. I came across a brand I enjoy at Whole Foods – Maya Kaimal – Madras Curry. I like it spicy, but there are other options available.
Cover veggies with Madras Curry and stir. Should the sauce be too thick – add a little H2O. Cover and let simmer for 20 – 25 minutes.
I served the veggie curry over brown rice and enjoyed leftovers on mixed greens. A great side dish would be whole wheat naan and tzatziti sauce – all of which are available at Whole Foods.