Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion; sliced |
| 2 \N | Cloves garlic; sliced |
| 2 tablespoons | Olive oil |
| 2 tablespoons | Madras curry paste |
| \N \N | OR to taste |
| 1¼ cup | Frozen green peas; thawed |
| 1 large | Potato; scrubbed and diced |
| ½ pounds | Carrots; sliced |
| ½ pounds | Zucchini; diced |
| ¼ pounds | Mushrooms; sliced |
ABOUT 2 CUPS
ABOUT 2 CUPS
ABOUT 1-½ CUPS
Soften the onion and garlic gently in the oil over low heat, covered with a lid, for 10 minutes. Stir occasionally. When they are soft, add the curry paste and stir for a few moments, then add the prepared vegetables. Toss until they are all well coated with the curried onion mixture. Cover tightly with a lid and cook over very low heat until the vegetables are tender, 30-40 minutes. (This steams the vegetables, bringing out all their flavors, and their juices are exuded so you don't need to add stock.) When they are cooked, remove from the heat and let stand until you are ready to eat -- this dish improves with waiting. Serve with plain or fried rice, and naan bread.
Vary this recipe by changing the vegetables, you can use leeks, cauliflower, broccoli, green beans, snow peas, or corn. You can also add browned vegetarian "steak" chunks and let them heat through in the sauce for the last 10 minutes of cooking.
Recipe by: Linda McCartney
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