Wednesday, April 10, 2013

Vegetable Curry

This was delicious!  Got the recipe from my friend Heidi.  We've made it before as stated, total vegetable curry.  But the second time we made it we added about a pound of already cooked shrimp to it.  Winner dinner all around!

1/4 C olive oil
1 tsp ground cumin
1 TBLS fresh grated ginger
1 TBLS minced garlic
2 tsp curry powder
1 can garbanzo beans (chickpeas), drained
2 C cauliflower florets, chopped
2 C (1 large) yam peeled and cubed
1 C fresh or frozen green beans snapped into 1 inch pieces
1 C chicken stock
1/2 tsp salt
1 C plain yogurt
2 TBLS whole wheat flour
Cooked brown rice

Heat oil in a wok, or large skillet.  Add cumin, garlic, ginger and curry powder.  Stir, then add garbanzo beans, cauliflower, yam, green beans, chicken stock.  Cover and cook until veggies are tender (about 10 minutes) When the veggies are done this is when you would throw in your cooked shrimp if you are adding that.
In a small bowl stir together the yogurt and flour.  Add to the veggies and cook until heated through.
Serve over brown rice.

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