Curried Vegetable Medley

Curried Vegetable Medley Recipe - Vegetarian Indian Dish

Region / culture: India | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Curried Vegetable Medley is a flavorful and nutritious dish that combines a variety of vegetables with a creamy curry sauce. This dish is perfect for a quick and easy weeknight meal or as a side dish for a special occasion.

History

The origins of Curried Vegetable Medley can be traced back to traditional Indian cuisine, where curry powder is commonly used to season a variety of dishes. This recipe has been adapted and modified over the years to include a mix of vegetables that are readily available in most grocery stores.

Ingredients

1 to 2 tsp curry powder
0.75 cup soy milk or low-fat milk
2 scallions (white and light green parts), thinly sliced
1 to 2 small fresh chile peppers, seeded and minced (optional)
2 tbsp unbleached all-purpose flour
2 large carrots, thinly sliced
2 medium all-purpose potatoes, cut into large dice (3 cups)
1 lb (454 g) bag combination pre-cut broccoli and cauliflower florets
1 cup shelled fresh or frozen green peas

How to prepare

In a large, deep saucepan, combine carrots and potatoes with enough water to cover all but about an inch.
Bring to a boil over medium-high heat.
Cover, reduce heat to medium and cook until almost tender, about 10 minutes.
Add broccoli, cauliflower, and peas.
Cover and cook until broccoli is just tender, 5 to 8 minutes.
Meanwhile, in a small bowl, combine flour and curry powder.
Gradually stir in milk with a fork.
Stir milk mixture into vegetables along with scallions and chiles if desired.
Cook, uncovered, until mixture has thickened slightly, 2 to 3 minutes.
Season with salt to taste and serve at once.

Variations

Add chickpeas or tofu for added protein.
Use different curry powders for a unique flavor profile.
Experiment with different vegetables such as sweet potatoes, eggplant, or spinach.

Cooking Tips & Tricks

Be sure to cut the vegetables into uniform sizes to ensure even cooking.

- Adjust the amount of curry powder to suit your taste preferences.

- Feel free to add other vegetables such as bell peppers, zucchini, or mushrooms for added variety.

- For a creamier sauce, you can substitute coconut milk for the low-fat milk.

Serving Suggestions

Curried Vegetable Medley can be served as a main dish with rice or naan bread, or as a side dish alongside grilled chicken or fish. Garnish with fresh cilantro or chopped nuts for added flavor and texture.

Cooking Techniques

Boiling

- Simmering

- Thickening with flour

Ingredient Substitutions

Coconut milk for a dairy-free option

- Different vegetables based on personal preference

- Cornstarch for flour as a thickening agent

Make Ahead Tips

Curried Vegetable Medley can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Curried Vegetable Medley in a large serving bowl garnished with fresh herbs or a dollop of yogurt. For a more elegant presentation, serve in individual ramekins or bowls.

Pairing Recommendations

Curried Vegetable Medley pairs well with basmati rice, quinoa, or couscous. For a complete meal, serve with a side of garlic naan bread and a cucumber raita.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 7g

- Sugars: 9g

Fats

- Total Fat: 2g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 120%

- Vitamin C: 80%

- Calcium: 15%

- Iron: 10%

Alergens

Contains milk

Summary

Curried Vegetable Medley is a nutrient-rich dish that is high in fiber, vitamins, and minerals. It is a healthy and satisfying option for vegetarians and vegans alike.

Summary

Curried Vegetable Medley is a delicious and nutritious dish that is easy to prepare and full of flavor. With a mix of colorful vegetables and a creamy curry sauce, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a sunny afternoon in the bustling streets of Mumbai, where the aroma of spices filled the air. I had just finished browsing through the colorful market stalls, picking up fresh vegetables and spices for my next culinary adventure. As I made my way back home, a friendly old woman approached me, offering me a taste of her homemade curried vegetable medley.

I took a bite and was instantly transported to a world of flavors I had never experienced before. The combination of tender vegetables, fragrant spices, and creamy coconut milk was a symphony for my taste buds. I knew right then and there that I had to learn how to make this dish myself.

The old woman, whose name was Mrs. Patel, saw the look of wonder on my face and invited me into her home to teach me her recipe. She showed me how to chop the vegetables just so, how to toast the spices to release their full flavor, and how to simmer everything together until it formed a harmonious blend of textures and tastes.

As I watched Mrs. Patel work her magic in the kitchen, I marveled at her skill and expertise. She had learned the recipe from her own grandmother, who had passed it down through the generations. I felt honored to be entrusted with this treasured family secret, and I promised to carry on the tradition with pride.

Over the years, I have made Mrs. Patel's curried vegetable medley countless times, each batch a little different from the last as I added my own twists and variations. Sometimes I would throw in extra chilies for a fiery kick, or swap out the vegetables for whatever was in season. But no matter how I tinkered with the recipe, the heart and soul of the dish always remained the same.

I have shared this recipe with friends and family, who have all declared it a culinary masterpiece. They have asked me where I learned to make such a delicious dish, and I always smile and think back to that fateful day in Mumbai. Mrs. Patel had opened my eyes to a whole new world of flavors and possibilities, and for that, I will be forever grateful.

As I stand in my own kitchen now, surrounded by the familiar smells of turmeric, cumin, and coriander, I can't help but feel a sense of nostalgia for that sunny afternoon so many years ago. Mrs. Patel may have passed on, but her spirit lives on in every pot of curried vegetable medley that I make.

And so, as I take a bite of the steaming hot dish in front of me, I say a silent thank you to Mrs. Patel and all the other cooks and food lovers who have inspired me along the way. With each mouthful, I am transported back to that vibrant market in Mumbai, where the taste of tradition and love mingled in perfect harmony. And I know that as long as I keep cooking, Mrs. Patel's curried vegetable medley will always have a special place in my heart.