This dish has become a favorite in our home this summer. With the varying types and quantities of veggies that arrive in our CSA bin, this is the perfect way to combine them into one dish. A couple of weeks ago my version of this recipe featured cabbage and potatoes from our local farm and this week I chose to use the miniature heads of cauliflower and the fresh carrots and potatoes that arrived in our basket.
Saute for a couple of minutes:
- 2 Tbsp. oil, coconut or olive
- 2 onions, chopped or diced
- 1-2 cloves garlic, crushed
Add staple veggies:
- 4-5 medium potatoes, diced
- 1/2 pound green beans (fresh or frozen)
- 1 lb. green peas (frozen makes this easy)
And your choice of any additional veggies:
- 3 carrots, sliced
- 1/4 head cabbage, chopped
- 1/2 head cauliflower, broken into florets
- 1-2 cups garbanzo beans
Mix in seasonings:
- 15 oz. can diced tomatoes (or 2-3 chopped fresh tomatoes)
- 1 1/2 Tbsp. curry powder
- 1/2 tsp. ground turmeric
- 1/4 tsp. ginger paste, 1/8 tsp. powder or about 1 tsp. grated fresh ginger
- up to 2 tsp. unrefined sea salt
In a large pot, saute onions and garlic in oil, add veggies and seasonings then add water (1/2 cup for pressure cooker, 1 cup for stovetop cooking). Bring to a boil and then simmer until veggies are tender (8-9 minutes in pressure cooker, 25 or so on stovetop). Stir occasionally and add more water while cooking, if necessary.
The inspiration for this recipe comes from a recipe called Pakistani Kima from the book, More with Less. I was given this book by a friend about 20 years ago and until we began changing our diet in 1998, it was the only way anything slightly healthy snuck into our diet. Sad to say, I never tried this recipe until this year, however. The meaning of the name of the recipe, as best as I’ve been able to research, is that it comes from Pakistan (no big surprise with that part) and that it is made from minced or hashed ingredients. Now, the original recipe is made with ground beef, so that might be the mincing or hashing that is referred to. Or it might be the small pieces of veggies included. I’m not sure. But for simplification sake, I’m just going to call it my Simple Vegetable Curry. YUM!
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