Hearty Vegetable Curry
This recipe is great for vegetarians who want a full meal in one dish. There's vegetables, protein and a starch. I adapted in from a curry chicken recipe because I occasionally eat vegetarian. Makes leftovers and/or seconds.
Hearty Vegetable Curry
This recipe is great for vegetarians who want a full meal in one dish. There's vegetables, protein and a starch. I adapted in from a curry chicken recipe because I occasionally eat vegetarian. Makes leftovers and/or seconds.
Cooking Instructions
- 1
Cut the skin off of the Yucca and then cut it into cubes. Cut up the carrots, and cauliflower. Set to the side for the cooking process.
- 2
Dice the onion, scallion and the 3 cloves of garlic and cut up the tomato.
- 3
In a large saucepan, add the oil, onion and garlic on a low flame for about 2 minutes.
- 4
Take one tbls of curry and add it to the pan, making sure all of the onion and garlic is covered.
- 5
Add in the Tomatoe, scallions, thyme, ketchup, dash of salt, coriander and cumin. Mix well and cover for 5 minutes.
- 6
Add in the stock and stir well.
- 7
Add the yucca, carrots and Lima beans then cover for 5 minutes. Increase the flame and stir the vegetables until they are covered in sauce, then cover for 7 minutes.
- 8
Chop up the okra and add it to the pot and then cover.
- 9
Cook for an additional 7 to 8 minutes as needed (making sure to stir in the okra).
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