Warm Curried Vegetables

Love curry? I do especially if the curry is hot! This is a great change to a vegetable side dish or add chicken and make it a curried casserole. As a vegetarian dish, it is satisfying and filling and you can adjust the temperature of the dish as you like.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 2  tablespoons canola oil
• 1  large onion (diced)
• 2  garlic cloves (minced)
• 1  teaspoon salt
• 1  teaspoon curry powder
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon cumin
• 1⁄8 teaspoon cayenne pepper
• 2  bay leaves
• 2  carrots
• 1⁄2 lb fresh green beans
• 1  green pepper
• 1  sweet red pepper
• 1⁄2 small cauliflower
• 1⁄2 head broccoli
• 1⁄2  butternut squash (cubed)
• 1⁄2-1  cup water

Directions

1. In a large covered dutch oven on the stovetop, heat oil over medium heat.
2. Saute onion and garlic for 2 minutes.
3. Add ground ginger, cumin, curry powder and fry the spices for 2 minutes.
4. Add vegetables, cut into pieces; add water. (I usually cook this recipe in a pressure cooker. After all ingredients have been added to the pot, I add 1/2 cup water and pressure cook for 15 to 17 minutes. If using a heavy saucepan, covered, use 1 cup of water, stirring occasionally, seeing the vegetables are cooking evenly. Cook until tender but not soft.).
5. Season with bay leaves, salt and pepper.
6. Mix well; tossing vegetables.
7. Cover, reduce heat and cook until tender, approximately 15- 17 minutes.