Cookin' Up Curry Recipe
Craving some spice in your life? Turn up the heat with my vegetarian curry recipe below -
3 red bliss potatoes
3 big handfuls of green beans
3 cloves garlic
1 white onion - on the smaller side
yellow curry (gf) - your preference, but I personally like Spicemode's curry powder
cut eggplant into slices
salt eggplant slices & place in strainer (salt leaches out the bitter taste of eggplant)
let eggplant sit & strain for 3-5 hours
peel potatoes then place in a pot of boiling water
once eggplant is strained & potatoes have boiled & cooled, dice potatoes, eggplant, green beans, & white onion
throw all of your diced vegetables into a sauté pan on medium-low heat with olive oil & let simmer
add spices for your taste preference (salt, pepper, garlic powder, ginger, curry)
in a separate pan, shred zucchini
place sauté pan with shredded zucchini on stove top at medium heat - add butter, salt & pepper
once vegetables are tender & cooked, dish out into bowls with a dollop of buttery zucchini on top of each dish
serve & enjoy!
Prep Time: 3-5 hours, Cook Time: 20 minutes
All of the veggies used in this dish, were purchased at the Boulder Farmer's Market - SUPPORT LOCAL FARMERS! Also, feel free to mix it up with the veggies - I made the dish again tonight, but replaced the zucchini with mushrooms & kale, so it's really up to you!
Enjoy your spicy supper, & comment with any questions!
Leftovers taste great with an egg cracked over them the next morning