My little vegetable garden produces, “a little of this and a little of that”. Rarely enough of any one vegetable to serve as a main dish. Vegetable Curry turns mixed veggies into an uncommon meal.

I happen to particularly like curried cauliflower and peas, so I always use those in this recipe. Green bean and broccoli are also very good; but I imagine nearly any combination of vegetables would work well in the recipe.

Ingredients for Curry Sauce:
  • 2 Tablespoons mustard seeds
  • 2 cups chopped onion
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon turmeric
  • 2 teaspoons fresh ginger, finely chopped
  • pinch ground red pepper
  • 1 teaspoon paprika
  • 3 tomatoes, chopped
  • 2 1/2 cups chicken or vegetable stock
  • 3/4 cup unsweetened coconut milk (optional)

Heat oil over medium heat in a large skillet. Add mustard seeds until you hear the seeds pop.
Add chopped onion, saute’ lightly.
Reduce heat. Add lemon juice and spices. Add tomatoes, stock and salt to taste.
(if you are including coconut milk, you can add it now or after the vegetables have cooked)

Add vegetables to your curry sauce. Consider individual cooking times for each; those that require the longest cooking time are added first.
Simmer 5 to 7 minutes, occasionally testing vegetables. They should be cooked, but not mushy.

Garnish with parsley or cilantro and serve with rice.

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