Curried Vegetables
Since I am trying to get some fat off of me I have it set in my mind that I need to eat more vegetables. Problem: I don't like a lot of vegetables.

Solution? Disguise them with flavors that you love!

Veggies are easy and quick to cook and can be a snack, a side dish or a meal. As long as you use a little imagination, cooking vegetables is a snap!

I am going to share with you my recipe for curried vegetables and it shouldn't ake you any more than 15 minutes to prepare it.

Here are the ingredients:

2 cups chicken broth (or water with chicken buillion) 2 tbs curry powder 1 tbsp kosher salt 1 tbsp black pepper 1 tsp cayenne pepper (more if you like it spicy!) 2 handfuls of frozen stir-fry veggies 2 tbsp sour cream

Put the broth in a wok over high heat. When it comes to a boil, add all of the seasonings and the veggies. Cover and cook for 5 minutes. Remove the cover and add the sour cream. Mix well. Remove from heat and eat.

This dish goes well by it self as a side dish or a snack. You can also serve it over rice or add chicken or shrimp and serve it as your main meal.

For those of you who are a bit more adventrous, you can make your own curry powder from scratch (always better than store bought but not always as convenient...)

Here are the ingredients:

1 tbsp kosher salt 1 tbsp tumeric powder (for the yellow color) 1 tbsp cumin 1 tbsp black pepper 1 tsp cinnamon 1 tsp 5 spice powder 1 tsp cayenne

This will give you a very nice flavored curry without going to a lot of trouble.

As always if you have any questions you can post them in the comments or email them to me at bigmista@thesurvivalgourmet.com

Enjoy!

Bigmista The Survival Gourmet

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