Authorchef-Julia.com
DifficultyBeginner

This quick and easy dish is great for using leftover baked potatoes and beans, green beans, peas or any vegetables you have on hand. The creaminess from non-dairy milk and great flavors from curry spice makes this dish special.

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
 2 cups vegetable broth (low or no sodium, purchased or homemade)
 1 cup diced onion
 ½ cup diced carrots
 1 garlic clove, minced
 2 tbsp Madras curry spice blend or curry spice of your choice
 2 medium potatoes, cooked and cut into 1/2 inch cubes
 1 cup cooked fresh green beans
 1 15 ounce can chopped tomatoes, no or low sodium
 2 cups beans, lentils or chickpeas--homemade or canned, rinsed and drained
 ½ cup green peas
 ½ cup soy milk
 cayenne pepper
 ¼ cup fresh cilantro, chopped
1

Heat a 12 inch skillet over medium high heat. Add the onions, carrots and garlic and about 1/2 cup of the vegetable broth. Stir together and cover the skillet with a lid. Reduce heat to medium and cook for 3-5 minutes, until vegetables are softened. Stir in the rest of the broth and canned tomatoes. Using a potato masher, mash the tomatoes until they are no longer large chunks. Add the cooked potatoes* and beans or lentils. Bring to a boil and reduce to a simmer. Cook for 10 minutes. Add the cooked green beans**, peas and soy milk. Cook for another 5 minutes. Add cayenne pepper for extra spice and chopped cilantro. Serve with brown rice and a side of greens.

*I use leftover baked potatoes and leftover steamed green beans. To make cooked potatoes quickly, peel and cut into 1/2 inch pieces. In a large pot, add 2 inches of water and a steamer basket insert. Place the potatoes in the steam basket and steam for 5 minutes or more, until barely fork tender.
**
For cooked green beans, use same instructions as potatoes, except place washed and trimmed green beans into steam basket and steam for 5 minutes, or until cooked but not soft. Remove immediately and rinse with cold water. Cut into 2 inch pieces.

Ingredients

Ingredients
 2 cups vegetable broth (low or no sodium, purchased or homemade)
 1 cup diced onion
 ½ cup diced carrots
 1 garlic clove, minced
 2 tbsp Madras curry spice blend or curry spice of your choice
 2 medium potatoes, cooked and cut into 1/2 inch cubes
 1 cup cooked fresh green beans
 1 15 ounce can chopped tomatoes, no or low sodium
 2 cups beans, lentils or chickpeas--homemade or canned, rinsed and drained
 ½ cup green peas
 ½ cup soy milk
 cayenne pepper
 ¼ cup fresh cilantro, chopped

Directions

1

Heat a 12 inch skillet over medium high heat. Add the onions, carrots and garlic and about 1/2 cup of the vegetable broth. Stir together and cover the skillet with a lid. Reduce heat to medium and cook for 3-5 minutes, until vegetables are softened. Stir in the rest of the broth and canned tomatoes. Using a potato masher, mash the tomatoes until they are no longer large chunks. Add the cooked potatoes* and beans or lentils. Bring to a boil and reduce to a simmer. Cook for 10 minutes. Add the cooked green beans**, peas and soy milk. Cook for another 5 minutes. Add cayenne pepper for extra spice and chopped cilantro. Serve with brown rice and a side of greens.

*I use leftover baked potatoes and leftover steamed green beans. To make cooked potatoes quickly, peel and cut into 1/2 inch pieces. In a large pot, add 2 inches of water and a steamer basket insert. Place the potatoes in the steam basket and steam for 5 minutes or more, until barely fork tender.
**
For cooked green beans, use same instructions as potatoes, except place washed and trimmed green beans into steam basket and steam for 5 minutes, or until cooked but not soft. Remove immediately and rinse with cold water. Cut into 2 inch pieces.

Vegetable Curry
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