Summary
| Yield | |
|---|---|
| Source | britebeetle |
| Prep Time | 20 minutes |
| Recipes | Vegetables |
Description
This is good served with rice, so start the rice going and while it cooks make the curry - they'll be done the same time, 20 min! I usually use sweet potato, zucchini, peppers, frozen cauliflower and peas.
Ingredients
- oil
- 1 onion
- crushed garlic
- 4c assorted vegetables, cut into small chunks
- 1can chickpeas (garbanzos), drained
- curry powder
- cumin
- salt
- 1can chopped tomatoes, or 2-3 chopped fresh
- 1c water or bouillion
Instructions
Use a large skillet or a wide pot. Saute onion in the oil, add the garlic for another minute, then add the veggies (except anything that tastes better lightly cooked - like the peas - leave those for the last 5 min of cooking). Put in everything else and cook, covered, about 15 min. Now the rice is ready too, go have dinner!
Notes
* Variation - you can easily add chicken or beef cubes to the recipe, saute with the onion before adding vegetables.
 | The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World Amazon price: $12.21 |
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