Tuesday, November 9, 2010

Curried Vegetable Stew

curried potato and spinach stew

I've been having this more than Creamed Vegetable Soup, because it counts as two vegetables and soup only counts as one. Even though one of the vegetables is potatoes, OKAY.

And this is extra good over brown rice.

olive oil
1-2 onions, diced
1 tablespoon curry powder
2-3 potatoes, diced
1 can diced tomatoes
1 can broth
, ETA 1/9/ 12 optional
16 oz frozen cauliflower, peas, or spinach

Heat oil in a saute pan over low heat as you prep the vegetables. Turn up the heat to medium and saute the diced onions until almost browned, about ten minutes. Stir in the curry powder until fragrant, about a minute. Then add the diced potatoes, stirring until potatoes are well coated with oil and spices. Stir in the tomatoes and broth, scraping up any browned bits from the bottom of the pan. Cover the pan and let simmer for about ten minutes. Stir in the frozen vegetables; partially cover the pan and let simmer until vegetables are well cooked, between ten and twenty minutes.

ETA 1/9/12: You know it's even better if you omit the broth, put in the frozen vegetables, turn the heat to low and cover the pan to let the vegetables steam for 20-25 minutes; you get steamed vegetables in a thick tomato curry sauce.

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