Monday, February 16, 2015

Vegetable Curry

Oh, it's so nice to be back in the kitchen!  An added bonus: I was able to use stuff overloading my fridge, freezer, and pantry.

You may have seen these sauce cubes in the ethnic aisle of your grocery store.  A friend introduced me to these many years ago.  They have a mild and a hot version, but the don't let the "hot" fool you.  It's got a bit of heat to it, but (in my opinion)  it's just right.

This is so very easy and a wonderful use of vegetables that are looking for a home.  Use up what you have....there are no set rules.  Serve it over a bed of rice.  Cook vegetables according to how much time they need (onions and carrots first, softer vegetables like zucchini and squash later).  But for a reference, this is what I used:

1 medium sweet onion, diced
6-8 oz button mushrooms, sliced or quartered
12-16 baby carrots, cut in half
1 1/2- 2 1/2 cups water
4.2 oz S&B Golden Curry sauce mix (mild or hot version)
1 medium zucchini, cubed large
1 medium crookneck sauce, cubed large
12 oz bag of broccoli and cauliflower (or about 1/4 head of califlower, broken into florets and 2 broccoli crowns, broken into florets)
1/2 red pepper, diced large
1/2-1 cup raw peanuts
1 cup frozen mixed vegetables, or sprinkle in some frozen peas and corn
shrimp, optional (I used small shrimp this time: 60/80s, those shells in the freezer for some wonderful shrimp stock)

This is a "fly-by-your-seat" instruction list.  It's going to depend on what vegetables and protein (if using) you choice to use.  This is what I used tonight and in what order:

Saute onions, mushrooms, and carrots for about 7-8 minutes on medium heat until carrots start to soften.  Add water (it will depend on how thick or runny you like your sauce....I used 2 1/2 cups) and curry cubes.  Bring to a boil.

Lower heat.  Add zucchini, squash, pepper, cauliflower, and broccoli.  Cook until vegetables are to the tenderness of your liking.  I added the raw peanuts and small shrimp in the last few minutes (if you are using larger shrimp, they will take a few more minutes. If you want to use beef, pork, or chicken strips, saute these first, and then add the onion, mushrooms, and carrots and continue from there).

NOTE:  This is a one-dish meal.  You'll have your starch, vegetables, and protein, no side dishes needed.  And P.S.  Heat this up in the microwave for a fabulous breakfast!

Also, winter finally arrived here in SE Tennessee, so I can finally make chili!  Plus, Jim is home this week so I'm busy cooking and baking.  It's so good to be back.

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