I have a handful of easy-to-make recipes that can be prepared in a pinch and eaten all week long. Normally, these dishes are large soups or steaming piles of vegetables served over rice.
Today’s recipe for Curried Vegetables takes a cue from my busy fall schedule and desire to eat right. I love my vegetables, but taking the time to be conscious of what we’re eating can be a daunting task. But, with a little bit of curry and creamy coconut broth, I find that taking the time to eat my vegetables is just a little bit easier.
For years, I’ve been using heaping tablespoons of store-bought curry powders and pastes to season Indian-style dishes. They’re widely available anywhere from Walmart to smaller markets and promise Eastern cooking right at home. But curry, a word that generally refers to a blending of complex herbs and spices, is most authentic when whisked together with your choice of flavors.
Although there are countless ways to make curry, I find the three main ingredients of turmeric, cumin and coriander in equal parts add great flavor to chicken, fish or vegetables. Simply whisk together the spices before seasoning your food for instant flavor without much work.
For this recipe, try the suggested combination of spices, but feel free to improvise. Curry is broadly defined and can refer to a lot of different ingredients.
If you don’t have all of the spices in the recipe, consider adding ground ginger for fresh, paprika or chili powder for heat, or even a good-quality curry powder to experiment with flavors. After all, curry makes for great leftovers and tastes even richer as the dish sets overnight.