Thursday, August 8, 2013

Curried Vegetables

This is just a big dish of whatever vegetables you want covered in a curry spice mix. You can eat this over rice or another grain, dip them in hummus, put them in a pita with other delicious things like tomatoes, hummus, chutney & lettuce. Or just eat them straight up. I'm listing the vegetables I used, the point is to fill up a baking dish with vegetables you like. In this recipe I bake the vegetables but this would be a good dish to make in a pressure cooker as well.


For the Vegetables

1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 orange pepper, you guessed it - coarsely chopped
1 red onion, coarsely chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 small head of cauliflower, cut into small chunks
2 carrots, peeled & coarsely chopped

For the Curry Sauce

1/2 c. vegetable broth
1/4 c. tomato sauce or strained tomatoes
2 Tbsp. extra virgin olive oil
2 tsp. curry powder
1 tsp. garham masala
1/4 tsp. cumin
1/4 tsp. turmeric
1 tsp. sea salt

1. Preheat the oven to 375 degrees F. Clean and chop all of the vegetables into chunks and place them in a large baking dish.

2. Whisk together the sauce ingredients in a small bowl and then pour the sauce over the vegetables and toss to combine.

3. Bake, uncovered, for 15 minutes. Remove the dish from the oven and toss and then bake for an additional 10 minutes (or until just fork tender).


This makes about 10 side dish servings of vegetables.
Photo to the left - Indian Tacos: Caramelized onion & tahini spread, curried vegetables, cilantro chutney and curry kraut on a pita. 

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