I've had a number of requests for this recipe after I posted pictures of the dish here. The night I made it, I just kind of threw things together on the fly. I made it up as I went along. I recreate for you the recipe as I recall it.
Don't be afraid to adjust amounts, change ingredients, etc. It is almost impossible to screw this up.
Allan's Improvised Vegetable Curry
- ¾ large red onion, chopped into 1 to 1½ inch pieces
- 7 cloves garlic, sliced
- 2 large red bell peppers, chopped
- 1 cup julienned carrots
- 3 small to medium yellow squash, sliced and quartered
- 3 small to medium zucchini, sliced and quartered
- 1 can chick peas, drained
- 3 to 5 tablespoons Patak's Mild Curry Paste
- 1 can Light Coconut Milk
- 3 to 4 tablespoons extra virgin olive oil
- 20 to 25 grape tomatoes, halved
- Sea salt
Cover the bottom of a 6 quart pot with the oil. I used a roasting pan, but a large sauté pan will work as well. Heat over medium-high heat.
Add the sliced garlic and stir for a few minutes until lightly brown.
Add the onion, red bell pepper, and carrots to the pan. Add some salt to season and draw out moisture from the veggies. Cook until the veggies begin to soften, stirring frequently. After a few minutes add the curry paste. I added about 5 tablespoons. Stir into the veggies and continue to cook.
The veggies will begin to form a sauce from the released juices and the curry paste. Add the yellow squash and zucchini, stirring them into the other veggies and continue to cook. The squash will soften quicker than the other veggies.
Next, add the drained chick peas and stir them in until covered by the curry sauce. Cook for a few more minutes, then add the tomatoes.
Add one can of Light Coconut Milk, stir, reduce the heat, and simmer for a few minutes.
Serve over Basmati rice.
This makes approximately 8-10 servings. The leftovers can be frozen for later use.
Bon Appétit!
Comments