Summertime Vegetable Curry
This dish takes no time to make and can use the food that you happen to have on hand. The 8-ball squash will be great used in this. If you have a carrot or two that needs to be used or some other veggie, add them to this pot.
Ingredients:
1 Tbsp olive oil
1 onion, diced
1 Tbsp fresh garlic, minced
1 Tbsp fresh ginger, minced
1 Tbsp curry powder (or to taste)
1 tsp cumin powder (or to taste)
Few sprinkles red pepper flakes (or to taste)
*this is where you can use your veggies of choice.
1 eggplant, trimmed & cubed (skin left on)
2 bell pepper or 5-8 small sweet peppers,
1 large zucchini or yellow squash, diced
1/2 pound fresh okra, trimmed & cut in short lengths
3 large tomatoes, diced or 1/2 pint of small ones
Salt & pepper to taste
Preparation:
In a large skillet or Dutch oven, heat oil over MEDIUM HIGH heat.
Add onion, garlic and ginger as you prep them, stirring to coat with oil with each addition.
Stir spices and let cook for 2 – 3 minutes.
Add remaining vegetables as you prep each.
Season and reduce heat to MEDIUM, cover and let cook for 10 – 15 minutes til vegetables are done but crisp-tender.
Adjust seasoning and serve. (a few fresh basil leaves would be nice too)
