This easy peasy vegetable curry is another recipe I tried last week from my new cookbook, The Official Downton Abbey Cookbook. It's a really simple recipe, and a great way to pack a ton of veggies into one meal. It's also perfect if you have extra veggies that you don't want to go to waste. Any variety of vegetable can be used here.
I decided to use carrots, parsnips, and broccoli in addition to the onions, cucumbers, and apples that the recipe calls for.
This recipe is essentially chopping and combining the ingredients. Nothing too fancy. It calls for curry powder and ground ginger as the primary seasonings.
The final product is full of flavor and has that classic curry taste. I made it mild, because my husband doesn't like spicy food, but I think adding some spice would make this even better! So here's the recipe. Serve it up with some rice or quinoa and dinner is good to go!
- 2 Apples (granny smith or similar), peeled, cored, and diced
- 2 Yellow onions, chopped
- 1 Cucumber, peeled and diced
- 1/4 Cup flour
- 4 Tbsp butter
- 1 Tbsp curry powder
- 1 Tsp ground ginger
- 1 Tsp salt
- 1 Tsp tomato paste
- 1 Cup of milk
- 1/2 Cup Heavy Cream
- About 4 Cups diced mixed vegetables (carrots, parsnips, turnip, swede, green beans, cauliflower, broccoli, etc.)
1. Put the apples, onions, and cucumbers into individual bowls and dust them with flour.
2. Melt the butter in a saucepan over medium high heat until hot, toss in the apples and onions.
3. Turn the heat down to medium low and cook, stirring often, until the onions are just starting to brown, about 10 mins.
4. Add the cucumber and continue stirring often for about 5 minutes.
5. Add in the curry powder, ginger, salt, tomato paste, milk, and cream
6. Raise the heat and bring to a boil
7. Add in any root vegetables and reduce heat to medium low, or until it simmers gently. Cook for 5 minutes stirring occasionally.
8. Add all remaining vegetables and continue stirring regularly for about 10 minutes.