Couple of weeks ago I wrote about MaryRose Spence’s great book; ‘Size does matter.’ Well since then I have tried some of 50 recipes featured in the book and found them to be great; quick and easy to prepare, healthy and tasty. I warmed this bleak and windy Saturday with the ‘Indian Curry Vegetables’ –J! It goes great with rice (or even pasta cooked al dente). Enjoy!
Indian Curry Vegetables
150 g cauliflower florets
100 g green beans
100 g courgettes (zucchini), sliced
½ tea spoon vegetable oil
½ onion, peeled and sliced into thin wedges
2 tea spoons grated fresh root ginger
½ tea spoon turmeric powder
1 tea spoon mustard seeds
1 cup chopped canned tomatoes
Salt and paper
½ cup chopped fresh coriander
Blanch cauliflower, beans and courgettes in a saucepan of boiling salted water for 1 – 2 minutes, then refresh under cold running water. Heat oil in a large frying pan. Add onion to pan and gently sauté until soft. Stir in ginger, turmeric, mustard seeds and curry powder and stir until fragrant. Add tomatoes and heat through, then stir in blanched vegetables along with ½ cup water and allow to heat through. Season to taste. Serve, sprinkled with coriander. Makes 3 cups.