INGREDIENTS

INSTRUCTIONS

ABOUT 2 CUPS
ABOUT 2 CUPS
ABOUT 1-1/2 CUPS
Soften the onion and garlic gently in the oil over low heat, covered with a
lid, for 10 minutes. Stir occasionally. When they are soft, add the curry
paste and stir for a few moments, then add the prepared vegetables. Toss
until they are all well coated with the curried onion mixture. Cover
tightly with a lid and cook over very low heat until the vegetables are
tender, 30-40 minutes. (This steams the vegetables, bringing out all their
flavors, and their juices are exuded so you don't need to add stock.)
When they are cooked, remove from the heat and let stand until you are
ready to eat -- this dish improves with waiting. Serve with plain or fried
rice, and naan bread.
Vary this recipe by changing the vegetables, you can use leeks,
cauliflower, broccoli, green beans, snow peas, or corn. You can also add
browned vegetarian "steak" chunks and let them heat through in the sauce
for the last 10 minutes of cooking.
Recipe by: Linda McCartney
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