This was a most tasty Vegetarian side dish of Curried Vegetables we had with our Curried Salmon Burgers the other night.
Mercy...packed full of texture and flavor, a great side dish to most any meal, curry or not.
In this dish I used my garden fresh/frozen Collard Greens, but Spinach or Kale would be lovely here.
3/4 lb. baby red potatoes, scrubbed, skin on, sliced in half
3/4 lb. (or two small) yams, peeled and sliced the same size as the potatoes
3/4 of a small head of Organic Cauliflower, trimmed and cut into the same size chunks as potatoes
1 Bay Leaf
2 Tblsp. Grape Seed Oil
1 1/2 cup greens, frozen chopped spinach, collards, or fresh Kale
1 large or two small sliced shallots
4 minced garlic cloves
1/2 yellow pepper, roughly chopped into 1 inch pieces
1 Tblsp. finely minced fresh Ginger
2 Tsp. Curry Powder
3 Tblsp. finely minced Fresh Cilantro
160 ml. can Organic Coconut milk
salt to taste
Wash and prepare the potatoes, cauliflower and yams, adding to a pot, and toss in the Bay leaf, then add water just to cover, lid on.
Bring to a boil, and turn down to a low simmer. Cook until tender, then drain, remove the Bay leaf and set aside.
Meanwhile, heat up a frying pan on low medium heat with the Grape Seed Oil. Add the shallots, garlic, ginger, yellow pepper to the pan, and saute about 8 minutes. Season with salt.
Add in the Curry powder, stirring well. Pour in the Coconut Milk, stirring to combine, then add in the cooked potatoes, yams and cauliflower.
Bring back to a simmer, stirring, and simmer to heat through - about 5 minutes. Remove from the heat, and add in the Fresh Cilantro, stirring to combine. Check for seasonings, serve hot with any main meal.
8 comments on “CURRIED VEGETABLES”
I spent most of my life afraid of curry (no kidding), but am embracing it more and more! This dish looks terrific, Ina. 🙂
Thanks Shirley - I have a friend that was afraid of curry too - now she loves it! Bal Anderson of the food network show makes wonderful curries of all kinds. (I just leave out the hot chili's) 🙂
This looks wonderful!
Thanks Asmita - is was a great "curry" fix!
Ina, this looks fabulous. Thanks for sharing this recipe and the salmon burger one - I can't wait to make them!
Thanks Erin! Happy to share - hope you enjoy!
What a perfect side dish on a cool night! Yummo!
Rebecca - we are in Spring time here - and it is still dang cold! Can't wait for summer!