8.22.15

Clean Out Your Fridge Veggie Curry

Veggie Curry2

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.

Dicing Veggies

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!

SkilletSauté veggies for about 10-15 more minutes. I sprinkle a little curry on the veggies for a little extra kick.

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 FoodsMaya Kaimal – Madras Curry. I like it spicy, but there are other options available.

Madras Curry

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.

Veggie Curry* Diabetes Tip: Don’t forget that veggies have carbs so don’t forget to count.

 

Amber Clour was born and raised in Norman, Oklahoma. 21 days after her eighth birthday, she was rushed to Children’s Hospital where she spent two weeks learning how to live life with Type 1 diabetes. She has embraced the thought of being a #walkingscienceproject and hopes to score an A+ for her efforts to maintain a stable BG while living life to the fullest - whatever that means.

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