Wednesday, April 14, 2010

Curried Vegetables

Sometimes just changing basic flavors adds new zest to vegetables. I have to admit that my own palate had grown tired of some of winter's vegetables, and I'm awaiting all those fresh new spring things. We've had some new asparagus, but pretty much everything else is still ripening. Adding curry powder to winter veggies gives them a brand new flavor - adding some zip as we wait for springs new crop.

1 tsp olive oil
1/2 cup sliced onion
1/2 tsp minced garlic
1/2 tsp minced ginger
1/2 cup baby carrots
1/2 cup sliced peppers
1 cup green beans
1/2 tsp cumin
1 tsp curry spice
1/2 tsp crushed red pepper (optional)
1/2 cup plain yogurt


Heat the olive oil in a saute pan. Add the onion and cook until translucent, about 4 to 5 minutes. Add the garlic, ginger, and rest of the vegetables and cook an additional 2 or 3 minutes, until the vegetables are heated through and the colors turn bright. Add the cumin, curry spice, and hot pepper, if using. Stir in the yogurt right before serving.

Serves 2, but easily doubled.

Stealthy Cooking Tip: Add zip to vegetables with a new spice twist. Use whichever vegetables are your favorites in this recipe. It could be cauliflower, broccoli, asparagus, potatoes, sweet potatoes - just choose veggies that add up to about 2-1/2 cups. Then, enjoy!

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