Quick and Easy Vegetable Curry
Since this recipe yields small portion sizes, we added an extra ¼ cup to each of the vegetable ingredients to give us a little bit more. For the onion mentioned, we did decide on red onion, which must be cooked until they are translucent. The rest of the vegetables can be cooked to your own personally desired tenderness. Most of our taste testers really loved the firmness of the sweet potatoes compared to the softness of the onions.
The spies used were bloomed, a process in which the spices are cooked in oil prior to adding them to the recipe to enhance or maximize their flavor to full potential. Our chef decided to do this because he wanted the curry to have a very deep flavor. Be careful though, spices burn easily, and they must be watched closely while they are blooming. The Garam Masala is added near the end and is not bloomed because it is one of those spice blends that will lose a lot of flavor to the heat of the oil, or the heat of the other ingredients, if it is added too early in the cooking process. We served our finished curry over basmati rice, though it would be good over your preferred rice. This dish is loaded with nutrients and serving it over brown rice would be even healthier.
- 2 teaspoons olive oil
- 1/2 large red onion, halved and cut into thin wedges
- 1 teaspoon Maharajah Curry Powder
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Garam Masala
- 1/8 teaspoon Cayenne Chile Powder
- 1 to 2 cups broccoli florets
- 1/2 can diced tomatoes with liquid (about 7 oz)
- 1 cup acorn squash, peeled and cut into 1-inch cubes
- 1 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3/4 cups)
- 1 cup vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups cooked brown rice
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion and cook until translucent (about 5 minutes).
- Add the Maharajah Curry Powder, Cumin and Cayenne Chile Powder. Mix well and cook for one minute.
- Add in the broccoli, tomatoes, squash, sweet potatoes and broth.
- Bring to a boil, reduce heat to simmer, cover the pan and cook for 10-15 minutes or until the potatoes and squash are tender.
- Stir in the peas, corn and Garam Masala and heat (3-4 minutes).
- Remove from heat and serve over brown rice.
