Vegetable Curry

Our recipe for today is meatless. Yay! It's good to go meatless even once a week. So, I am serving you an all-vegetable recipe today (brocolli, sugar snap peas, carrots, okra or lady's finger, and taro). Just to add a little kick to the dish I will be adding curry sauce mix (powder and water).

Curry is a generic description used throughout Western culture to describe a variety of dishes, especially from Indian, Bangladeshi, Pakistani, Sri Lankan, Thai or other South and Southeast Asian cuisines. -Wikipedia

Ingredients

brocolli, broken into florets

sugar snap peas, cleaned (both ends cut or removed)

carrots, sliced

okra, sliced into bite-size pieces

taro, sliced

curry sauce mix - follow package instructions and consistency should be dependent on you

onion, sliced

garlic, minced

salt and pepper to taste

This is an easy-to cook recipe and an interesting dish to try. In a little vegetable oil, fry the onion gently for about 5 minutes in a large pan then add the remaining vegetables and stir together. Remember: Add the hard vegetables first (in this order: taro, carrots, okra, brocolli, sugar snap peas). Add the curry base sauce and simmer gently for around 10 to 15 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.

This is a very colorful dish and something that would really tickle your palate too. You can serve it with basmati rice or some naan bread (to go with the Indian theme for today). You can also eat this dish just as it is like I did.

If you will try to cook this dish, let me know how it goes...