Healthy Recipes 360

Archive for November, 2013

Vegetable curry is made by sautéing ingredients in a pan and gradually adding them a little at a time, infusing flavor into the ingredients as they are added. Heat up a little vegetable oil and then lightly sauté the garlic. Next, add whole cumin seeds and allow them to brown very slightly (about a minute or so). Then add some chopped red onions. Cook for a few minutes and then add some tomato paste (and, optionally, some chopped, ripe tomato). To this mixture, add spices (coriander seed powder and turmeric) with a little water. This will make a curry paste that becomes the base for everything else added later.

Add the vegetables that need the longest cooking time first (carrots and green beans), followed by the chopped chili peppers a few minutes later. Next, add the delicate flavors that you don’t want to get cooked away too soon (fresh ginger and lime juice). The last vegetables added are the ones that need to be crunchy and not overcooked (cauliflower florets, broccoli florets and zuchchini). Don’t add too much water. Keep the water level low and turn the vegetables often to bring them into contact with the hot cooking water. Serve hot and fresh right away. ... Read More