It’s been freezing here at nights, and so I brought in the remaining produce from the garden. Which means I found myself (again) with a fridge full of zucchini and tomatoes. I chose this dish for dinner in an effort to make some room in the fridge again.
It was fairly tasty, and while no one raved about it, no one complained about it either. I’ll take it as a passing grade.
We served this with the optional hard-boiled eggs on top. I forgot to put them on for the photo and by the time I remembered, I’d already eaten my curry. Such is the dinner-hour in our house. If you’re not a fan of hard-boiled eggs, you could add some cottage cheese or cashews or dhal for protein. I also found a few chutneys in the fridge, so we served our curry with those and a dollop of yogurt.
I’ve left the ingredient list pretty much the same, but you should know that I kind of added whatever veggies I had that needed to be used up–zucchini and lots of tomatoes being the primary ones. I liked the extra tomatoes and thought they added more of a saucy element that was nice. I also discovered I was out of curry powder, and used 1 tablespoon of red curry paste instead. It was tasty, but I think we would have preferred the curry powder in this dish.
On another note, I’d like to add a few thoughts on the spirit of More with Less. A couple of dear readers commented on my introduction post that I’d misunderstood the purpose of the cookbook. I’m so glad to be wrong on this point. I live in a place that prides itself on its eco-consciousness. I often find accusatory fingers pointed at me and my large-ish family. Other friends with large families have felt the same. So when people start talking about reducing footprints and limited food resources, we get a little defensive.
One reader turned me on to this companion book. I’ve requested a copy and am so excited to start reading it. I’d like to understand better the true spirit of the cookbook, in order to get the most out of the recipes. It’s not required reading for our cookbook tour, but if you want to join me I welcome your company.
Garden Vegetable Curry
Swap out veggies for whatever is fresh and/or on hand.
Source: More With Less by Doris Janzen Longacre
Course: Main (Vegetarian)
Cuisine: Indian
Serves:
Ingredients
- 3 T oil or ghee
- 2 medium onions finely chopped
- 2 cloves garlic minced
- 2 T curry powder
- 1 t tumeric
- 1 t whole cumin seed
- 1 c chopped tomatoes
- 1 medium head cabbage chopped
- 3 medium carrots diced
- 4-5 small potatoes cut into cubes
- 3 c green beans
- 1 t salt
- 1 T lemon juice
- 8 hard-boiled eggs peeled and halved
Directions
- Directions in More with Less, page 134
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