Vegetable Curry By Kaz
beef, curry, indian, vegetarian
1 onion
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon cumin
1/8 teaspoon cayenne
2 medium carrots
1/2 lb green beans
1 bell pepper
1/2 head cauliflower
1/2 lb broccoli
1/2 lb squash
3/4 cup water
Slice the green beans into 1 inch pieces Chop the bell pepper Break the cauliflower and broccoli into small pieces Chop the squash into 1 inch pieces
Saute onion until soft. Stir in spices; cook for 1 minute. Add remaining ingredients. Cover and bring to boil; reduce heat and simmer until vegetables are tender (about 20 minutes). Remove cover, increase heat and cook for a few more minutes to reduce pan juices. Serve with rice.
A vegetable curry is much the same as a vegetable stir-fry: infinitely variable and adaptable to whatever you happen to have in your refrigerator at the moment.
Yield: 4 servings