Vegetable Curry

This recipe is inspired by an article I read, Putting Food Security on a Plate The Impactful Innovations behind Our Favorite Fruits and Vegetables.  The article discussed food waste, healthy diets, food security and what we can do to become more involved in this global issues. This Vegetable Curry recipe was shared to put it all in perspective and give pause for thought about how we get our food.

Enjoy!

Vegetable Curry

Makes 6 servings

Ingredients for main dish

• 2 cups baby new potatoes

• 4 medium-sized carrots

• 1/4 head red cabbage

• 1 zucchini

• 1 red onion

• 1 red pepper

• 1 yellow pepper

• 1 cup broccoli, including stems

• 1 cup snap peas

• 1 cup sweet corn

• Oil for frying (e.g., coconut oil, olive oil, sunflower oil)

• 1 cup uncooked rice

Ingredients for the banana paste

• 2 bananas (soft)

• 2 teaspoons coriander (ground)

• 4 cloves garlic

• 2 teaspoons ground chili pepper

• 2 teaspoons mustard seeds (ground)

• 2 teaspoons fennel seeds (ground)

• 1 teaspoon cumin seeds (ground)

• 1 teaspoon garam masala

• 1 teaspoon turmeric

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon cinnamon

Instructions

1. Dice the baby new potatoes and boil in water, until softened.

2. Slice carrots, zucchini, onion, and peppers thinly.

3. Shred red cabbage.

4. Place all spices in a small frying pan and dry fry on low heat until the spices are fragrant.

5. Place heated spice mix in a blender with bananas and garlic and blend until it is a liquid paste.

6. Heat 1 teaspoon of frying oil in a large wok. Add the potatoes and sliced onions and stir fry until browned.

7. Add the broccoli and sliced peppers and fry for a couple of minutes before adding the remaining vegetables.

8. Once the vegetables have cooked through and softened, add paste to the dish and toss.

9. Cook rice according to directions.

10. Remove vegetables from the heat and serve with rice

I am a paid consultant for Bayer Crop Science.