Saturday, July 31, 2010

Garam Masala Summer Vegetable Curry

Vegetable Curry Recipe
Servings: 4-6
Time: 25 minutes

Add 3 cups of water to 1 1/2 cups of rice (preferably basmati rice), bring to a boil then turn to low for 20 minutes

Vegetable Curry
5 new potatoes cut into bite sized pieces
1 tsp hot curry powder* (see note on spiciness below)
1 tsp sweet curry powder* (see note on spiciness below)
1 tsp garam masala
1/2 tsp powdered ginger
1/2 tsp garlic powder (unless using fresh garlic)
2 tbsp vegetable oil
1 onion, diced
1-2 cloves of garlic, minced (or use powdered garlic)
1 zucchini or summer squash, cut in half then in 1/4 inch slices
1 tomato, cut into wedges
1 quart green beans, remove stems and cut into thirds
3/4 cup plain yogurt
Put potatoes in saucepan, cover with water and boil until tender.  While potatoes are cooking mix spices (curry powders, garam masala, ginger and garlic powder) then add enough water to stir into a paste.  On medium heat, heat vegetable oil in a stockpot then add onions and saute until almost translucent.  Next add spice paste and stir for 1-2 minutes.  Then add garlic and stir for another minute.  Next add zucchini/squash, tomato, and green beans.  Once it starts simmering, turn the heat down.  Cook, stirring occasionally, until vegetables achieve desired texture (preferably "al dente"), about 10 minutes.  Stir in yogurt and cook for another 2 minutes.  Serve over rice.

* Spiciness: This recipe is "medium" spiciness.  To make it more spicy substitute extra hot curry powder for sweet curry powder, to make it less spicy, substitute sweet curry powder for hot curry powder.

Alternatives: this recipe can be used with any combination of vegetables.  Also cubed meat can be added after onions are sauteed and spices are added.  Add vegetables after meat is cooked on all sides.  

1 comment:

  1. The zucchini and tomatoes are coming in now. Soon we'll be inundated. I've printed this recipe for Dad.