Recipes: Curried Vegetables

I seem to have wandered away from writing! Well here is a recipe to fill the time.

1 medium onion – diced
2 tablespoons curry (more or less depending on your tastebuds!)
1 clove garlic minced
1 cup shredded carrots
1/2 cup red pepper chopped
1-2 cups of cauliflower cut into bite sized
1 large tomato cubed
1 teaspoon grated fresh ginger
salt and pepper to taste

1) In a large skillet with a lid. Fry onions with oil (use enough oil to cover bottom of skillet). Medium heat is good and don’t burn the onions!
2) When the onions are soft and translucent, add curry powder and garlic. Stir into onion mixture for about 30 seconds.
3) Add carrots and peppers and cook for 2-3 minutes.Stirring to make certain the carrots are well coated with the curry base.
4) Add tomatoes stirring in and then finally add cauliflower to the mix and cook until desired softness is achieved.
Remove from heat and add ginger and salt and pepper to taste. Cover with lid and let sit for 5 minutes. Serve with rice or enjoy on its own.

Optional Add 1/2 cup of coconut milk to add some creamy goodness!
Sometimes I add a cup of chopped fresh spinach with the cauliflower to add a bit more colour – and some iron!

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