Vegetable Curry Recipe
Impress your in-laws with this totally reliable Vegetable Curry. Foolproof food makes happy in-laws and doting spouse. Enough said. The Indian Vegetable Curry is most often prepared with Vegetable as the main ingredient. It is a great Side Dish. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Vegetable Curry recipe?
Ingredients
2 tablespoons salad oil
1 large onion, coarsely chopped
1 teaspoon each salt and curry powder
1/2 teaspoon pepper
1/4 teaspoon each ground ginger and cumin
1/8 teaspoon ground red pepper
2 bay leaves
2 medium size carrots, cut into 1/4 inch slices
1/2 pound green beans, cut into 2 inch lengths
1 red or green bell pepper, seeded and cut into 1 inch pieces
1/2 small cauliflower, separated into flowerets
1/2 pound broccoli, separated into flowerets, stems peeled and sliced
1/2 pound butternut or banana squash, peeled and cut into 1 inch pieces
3/4 cup water
Directions
Pour oil into a 5 quart pan and place over medium heat.
Add onion and cook, stirring occasionally, until soft.
Stir in salt, curry powder, pepper, ginger, cumin, and red pepper; cook for 1 minute.
Add bay leaves, carrots, beans, bell pepper, cauliflower, broccoli, squash, and water.
Cover and bring to a boil; reduce heat and simmer until vegetables are just tender (about 20 minutes).
Remove cover, increase heat, and cook for a few minutes to reduce pan juices by one half.
Remove bay leaves before serving.
Add onion and cook, stirring occasionally, until soft.
Stir in salt, curry powder, pepper, ginger, cumin, and red pepper; cook for 1 minute.
Add bay leaves, carrots, beans, bell pepper, cauliflower, broccoli, squash, and water.
Cover and bring to a boil; reduce heat and simmer until vegetables are just tender (about 20 minutes).
Remove cover, increase heat, and cook for a few minutes to reduce pan juices by one half.
Remove bay leaves before serving.
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