Curry, for any who don’t know, is not actually a spice (although you can find bottles labeled “curry” in the spice aisle). Rather, curry is a blend of spices. And it’s FAR tastier (and authentic) to make your own curry blend. I, however, am on a budget, and to make my own blend from scratch would have involved the purchase of several $5-6 jars of spices…and I just couldn’t bring myself to do it this month.
*note: I do have a goal of making my own curry blend soon. I’m just going to spread the spice purchases over the next 2-3 months, so it will be a bit before I can try again.
This is an easily accessible, totally do-able recipe that tasted great and will fit in your budget. If the idea of a meatless meal makes you or the carnivorous-types in your life feel sad, you could certainly add in some chicken or shrimp or something else. I LOVED it with just veggies. Mmm…and my husband did too.
I always take that as a good sign.
So if you’re looking for an alternative for stir-fry, looking to add more veggies in your life, or simply want a yummy dinner, dive on in. You could also play it up by mixing in potato (which I think I will next time), onion, eggplant, zucchini, etc. It’s SO easy to toss in extra veggies! If you don’t want to buy all the individual veggies, you could easily buy a bag of frozen veggies (cauliflower, broccoli, and carrots) and then buy a bell pepper.
***I not-so-secretly feel good in my heart knowing that if I serve this meal with a side of purple grapes (or other purple something), I have gotten all five colors into one tasty meal. Talk about a power punch of vitamins!
1 bell pepper, sliced
1/2c carrots, sliced
1c cauliflower florets
1c broccoli florets
1/2c cooked potato, sliced (optional)
1/2 onion, sliced (optional)
2 Tbsp curry powder
2 cloves garlic, minced
2 Tbsp minced fresh ginger
1/2c chicken or vegetable stock
1/4c plain yogurt or sour cream
Bring a large saucepan of water to a boil. Blanch carrots for 4 minutes, then remove. Blanch broccoli 2 minutes, then remove. Blanch cauliflower for 3-4 minutes, then remove. Blanch pepper and onion 1 minute, then remove. (***If you don’t want to do these all in different order, you can steam them all or microwave them in a bit of water. I just think this method gives you the best texture results).
While veggies are cooking, saute garlic, ginger, and spices in 2 tsp oil for 2 minutes. Stir in broth. Cook and simmer while veggies are cooking, about 8 minutes. Remove from heat, stir in yogurt/sour cream. Stir in veggies. Serve over rice.