Monday, September 3, 2012

Vegetable Curry

Short on time? This Vegetable Curry can be made in a jiffy with fresh or thawed from frozen vegetables. If you are a curry newbie, start with one tablespoon of curry, taste, and add more until it is just right. Adore curry already? Head straight to four tablespoons!

Vegetable Curry

3 carrots, peeled and chopped
3 stalks celery, chopped
1 medium onion, chopped
1 bell pepper, deseed and chop
4 cups fresh spinach
6 cloves garlic, chopped
2 tbs olive oil
15 ounce tomatoes, diced
30 ounce chickpeas, either freshly cooked or drained and rinsed from cans
1-4 tbs curry powder (to taste)


Chop and saute all the raw vegetables in olive oil until soft.

Add the spinach, tomatoes, drained chickpeas, and curry powder.

Simmer for 20 minutes.

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