A Fine Kettle

Vegetable curry

Vegetable curry is one of my favorite vegetarian dishes and a great way to use broccoli and cauliflower. Carrots are another delicious addition, but I just used what I had on hand!

If you want to know more about the history of curry and spice blends, here is an excellent article from Slate magazine.

To make this dish you will need:

¼ cup pecans, toasted

½ cup onion, diced

1 tablespoon oil

Salt and pepper

¼ teaspoon red pepper flakes

2 tablespoons curry paste

16 ounce can low-fat coconut milk

One head of broccoli, rinsed and broken into flowerets

One head of cauliflower, rinsed and broken into flowerets

I hate to wash dishes, so I did all the steps for this dish in one pot. Use a large stockpot and heat the oil over medium heat. Add the pecans and cook until they are lightly toasted.

 

Remove the nuts and cool on a paper-lined plate.

To the pan add the onion and cook until it is translucent.

Add salt, pepper, red pepper and curry paste to the onions.

 

Stir all to combine.

Add coconut milk and blend completely.

 

Add broccoli and cauliflower, and cook for about 10 minutes.

Before serving, crumble the toasted pecans and sprinkle on top.