QUICK VEGETABLE CURRY FOR BETH
I have two recipes for you all over the weekend. While we were in Tokyo with my dear friend Beth a couple of months back, we had a great tasting vegetable curry at an Indian restaurant. This recipe comes pretty close to matching its flavor. It's super easy to make. This curry has a strong tomato base, so I like to use a spicy curry powder.
QUICK VEGETABLE CURRY
1 1/4 cup of yukon gold potatoes diced 3/4" cubes
1 cup of pumpkin cut into 3/4 " cubes. (sweet potato works great, I usually use this)
1 cup of cauliflower broken into florets
1/2 cup of yellow squash sliced and halved
2 tablespoons of olive oil
2 yellow onions chopped
3 tablespoons curry powder
13 ounce can of crushed tomatoes
1 cup of vegetable stock
1/2 cup of green beans cut into 1" lengths
1/3 cup of plain greek yogurt
1/4 cup of sultanas
Cooked rice
Cook the potato and pumpkin (or sweet potato) in a large pot of boiling water for 6 minutes, remove, and set aside. Add the cauliflower and squash, cook 4 minutes longer, remove.
Heat the oil in a large pot, add onion and cook until onion just starts to brown. About 8 minutes.
Add the curry powder and stir for one minute. Stir in the vegetable stock and crushed tomatoes, mix well.
Add the potato, pumpkin, cauliflower, and squash. Cook for five minutes, then add the green beans and cook for another 2 to 3 minutes. (I add the green beans earlier, I don't like them too crisp)
Add the yogurt and sultanas, stir to combine, and simmer for three minutes. Season to taste with a little salt and pepper–I find that it can use a little salt.
Serve over steamed rice.
Now for the fun part–the toppings!! This is my favorite part of making curry!
Even though this recipe has sultanas, I still like to use currants as a topping. You must plump your currants first in a warm liquid. (white wine, apple juice, or even plain water)
Sour cream and a little finely chopped almond is a nice touch too. You could also used thinly sliced cucumber or diced avocados.
Gratuitous vegetable shot–I was playing with my close up lens while cooking.
Related posts:
More inspiration from Atlantis Home:
- Comments (13)
- Filed Under Food/Cooking
- Posted at 2:25pm
-
lol- gratuitous vegetable shot!
i love a good curry. this one looks light, w/ a southwestern touch (sour cream and avocado).
i’m accustomed to west indian curries and british curries, must try this version…
Stephanie–Just a little bit of vegetable porn.
I’m trying this tomorrow. Sounds fantastic! Tonight is Costco frozen pizza. :-/
Judy- What kind of curry powder do you use? This looks delicious!
Judy, are you a vegetarian? Just wondering, with all of these great vegetarian recipes.
You make cooking so look so desirable.
Mel,
for this batch, I used Morton and Bassett. I think it’s readily available. I actually prefer something with a little more heat.
Michelle,
I’m not a vegetarian. I still eat a little chicken and fish.
yum very nice – thanks for sharing this recipe- love it!!!!
I can’t wait to see pictures of Jane’s room
I bet u did a w-o-n-d-e-r-f-u-l job redecorating it!
Btw I enjoy all your great recipes!
-Kathrine
The Sultanatas look like the perfect touch
xx Vanessa
Ok, I’m actually trying this tonight. Got all the ingredients. I’m excited about it.
Last night I made stuffed plantains. I have an amazing recipe from a local Puerto Rican restaurant. I was going to post pics of it & the recipe on my blog, but I was in a rush. If anyone wants to try it, email me.
This looks incredible, great photos! This seems like it would make a really soothing lunch on a bad day, so I linked back for my readers to try it out, too. I wonder what it would be like to use butternut squash instead of pumpkin or sweet potato?