Curry happens to be one of my very favorite seasonings – I add it to just about everything and I think it enhances the flavor of almost any dish – mmm, tasty!
I used a variety of mixed veggies for this dish. I chose some of the vegetables that the recipe called for, omitted others and added my favorites.
I absolutely love to prepare my own meals. I would much rather prepare meals from scratch, in my own kitchen, where I know exactly what is in my food, than to go to a so-called fine dining restaurant (or not so fine) anywhere! I take great pride in my cooking. I love to mix flavors and taste as I go along. This ensures that I will like what I am serving. You just cannot get that in a restaurant. I am so disappointed when I dislike the restaurant food served to me especially when I have taken the time to get all dolled-up, look stunning, go out, and spend time and mucho mullah, only to not even enjoy what was prepared for me. Yes indeed, that is a huge disappointment!
Now onto the task at hand:
Note everything I purchased or have is organic. I prefer to use organic because I know that the farming practices are self-sustaining to the earth. Also, the crops are typically more nutrient dense and taste absolutely fabulous!
For my mixed vegetable curry dish, I purchased spinach, sweet potatoes, zucchini, carrots, cauliflower, green cabbage and peas. I bought an onion, garlic, gingerroot, fennel and black mustard seeds. I utilized the herbs already in my cabinet: coriander, cumin, turmeric, cayenne, sea salt, and cinnamon. I also purchased plain Greek-style yogurt, cashews, currants and a banana. I already have organic butter and olive oil present, as I use these often with cooking.
I have a wok, so I chose to use that versus a skillet. I melted the butter and oil in my wok. I added the mustard seeds until they popped Рthat was fun! I followed that up with adding all of the remaining spices. I cooked this on low heat for a few minutes enhancing the flavor of the spices. I added the chopped onions and saut̩ed until translucent. I then added the carrots, letting cook for several minutes.
Next were the sweet potatoes for a few minutes. I chose sweet potatoes versus white potatoes because they would enhance the sweetness of the entire dish. Also, they will thicken it. Cauliflower was added and stirred well so that all the seasoning could coat it. I added water and then let the pan simmer, covered, for 20 minutes. I stirred occasionally.
The timing between adding each component left me ample time to cut or chop each subsequent vegetable. I was making a huge mess in the process, though, vegetables and their peices scattered about, various utensils and chopping boards covered the countertop, curry splattered on the nearby kitchen walls, but it was all a part of the FUN!
By this time, the tomatoes and peas were ready to go in. I placed them in, along with some cashews. After adding the final touches, I covered my wok and again let the mixture simmer for about 15 minutes longer.
At this point, the divine scent had carried its way through my entire house and I could not get away from it. I really didn’t want to get away from it, but because I was absolutely starving – I could hear the little monsters in my belly loud and clear grumbling, “FEED ME” – I felt as if I was being tortured by intoxicatingly divine fumes from delicious food of the gods! Even after the food was fully prepared, I was forced to wait because it was far too hot to eat immediately. Oh the agony of wanting, forcefully combined with the discipline of waiting (I believe they call this patience) - no easy feat! Hahaaa!
I spooned the mixture onto my plate, dolloped a bit of yogurt on top, and added a few slices of banana and a small handful of currants to the top of my heavenly mound.
It didn’t take long before I was devouring every last vegetable and licking my plate only to find someone on the other side… oh wait, that’s me! I licked the plate so clean that I could see my own reflection!
What a SCRUMPTIOUS EXPERIENCE!
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