Vegetable Curry

We had cauliflower and carrots so this curry seemed like a good choice.

vegetable curry

I chopped an onion and sauteed it in a tablespoon of butter. Stirring the onions until they become translucent. Stir in a tablespoon of flour and a tablespoon of curry powder. Then I set this aside.

In a separate large potCutting veggies I boiled a head of cauliflower chopped, four carrots chopped and 1/2 a bag of frozen peas. Once the veggies had softened, after 20-30 min, I drained them. Keep the stock for another use. It’s a great base for soups and sauces.

Veggies boilingI put the onions into a large pot and then I added 2 cups of the vegetable stock to which I had added a cube of chicken bouillon. It needed to be thickened so I mixed 1/4 cup flour with 1/4 cup water and whisked this together until smooth. Then I added it to the stock, brought it to a boil and then turned it down to low, added the veggies back in cooking for 10 to 15 min. I served the curry over brown rice with some naan that I made earlier.

February 18, 2012 Posted by: Leave a comment - Permalink

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