Wednesday, May 5, 2010
Savor the Spices: Indian Curried Vegetables
Here's a healthy vegetable dish for warm weather with a little bit of spice and a lot of flavor. The kuzu in this dish is great for supporting good digestion. Feel free to add tofu and serve with brown rice to make a complete meal. This dish was so good that I ended up eating most of it myself!
1 Tablespoon toasted sesame oil
1/2 Head of cauliflower, cut into florets
1 Kohlrabi, cut into large cubes
1/4 Butternut squash, cut into cubes
1/2 Cup water
1 Cup organic frozen green peas
1 Tablespoon kuzu
3 Tablespoons cold water
Indian curry powder
1. Heat sesame oil in a skillet on the stove over medium heat.
2. Add the cauliflower, cubes of kohlrabi and squash to the heated oil and saute for 10-12 minutes to sweat the vegetables, which intensifies the flavor. Make sure the vegetables do not brown. If they do, turn down the heat a little.
3. Add 1/2 cup of water, cover the skillet with a lid and let the vegetables cook for 10 minutes.
4. Add the peas and stir the vegetables to incorporate them into the dish.
5. Dissolve the kuzu in the 3 tablespoons of cold water in a small bowl.
6. While stirring the vegetables in the pan, slowly pour in the dissolved kuzu. Continue to stir the mixture to avoid clumping.
7. Keep stirring the vegetables until the kuzu thickens and becomes clear.
8. Season the dish to taste with sea salt.
9. Add as much or as little curry powder as you like. Serve and enjoy!