~more recently updated recipes~
~such a summer favorite, republished 2011~
2007: By design, most vegetable recipes here on A Veggie Venture are simple and thus nearly always feature a single vegetable at a time. But there are times -- now! -- when the market's vegetables are so plentiful, eyes exceed appetite and soon it's almost Saturday and the vegetable bin is still overflowing from last week's purchases.
So this summer vegetable curry, an Indian-spiced riff on 2005's Summer Vegetable Stew, is perfect using up a lot of vegetables all at once. It takes some chopping and dicing but in the end, is completely delicious both hot and cold. I especially like it cold, doused in a splash of cream. Swoon ...
2011 UPDATE: It turns out, these vegetable stews are something I look forward to when there's so much fresh produce in late July, August and September. They're such a great way to use a lot of vegetables at once! The vegetables I see as "mandatory" in this stew – and even then, take such guidance with a grain of salt – are the eggplant (for bulk) and the tomatoes (for moisture) and the corn (for a touch of sweetness). This time I served the stew warm, with a cool Greek Yogurt Sauce as creamy contrast (wonderful!) and a poached egg on top. Once again, swoon ...
SUMMER VEGETABLE CURRY
Time to table: 60 minutes
Made 8 cups, will vary with ingredients, of course
1 tablespoon olive oil
1 large onion, diced
1 poblano pepper, diced
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon curry powder (or to taste)
1 teaspoon cumin powder (or to taste)
Few sprinkles red pepper flakes
VEGETABLES OF CHOICE, for example
1 eggplant, trimmed & cubed (skin left on is fine)
1 bell pepper, I like green in this
1 zucchini or yellow squash, diced
1/2 pound green beans, trimmed & snapped in lengths
1/2 pound fresh okra, trimmed & cut in short lengths
3 large summer tomatoes, cored & diced
2 ears corn, kernels sliced off and the cob 'milked' with the flat edge of a knife
Salt & pepper to taste
GREEK YOGURT SAUCE with CUMIN & HONEY, OPTIONAL (OMIT for VEGAN)
1/4 cup Greek yogurt
1/2 teaspoon cumin
1 tablespoon honey
STEW In a large skillet or Dutch oven, heat the oil over MEDIUM HIGH til shimmery. Add the onion, garlic and ginger as they're prepped, stirring to coat with fat with each addition. Stir in the spices and let cook for 2 - 3 minutes. Add remaining vegetables as they're prepped. Season generously. Reduce heat to MEDIUM, cover and let cook for 10 - 15 minutes until the vegetables are done but crisp-tender. Adjust seasoning and serve. Can be made ahead of time and refrigerated. Can be served hot or cold.
GREEK YOGURT SAUCE Stir together sauce ingredients and drizzle over stew.
MORE FAVORITE VEGETABLE STEW RECIPES~ Summer Vegetable Stew ~
~ Southern Farm-Stand Stew ~
~ Chickpea Gumbo ~
~ more vegetable stew recipes ~
from A Veggie Venture
~ Ratatouille ~
~ Squash & Carrot Stew ~
~ Slow Cooker Curried Vegetable Stew ~
~ Fall Stew Baked in a Whole Pumpkin ~
~ more meatless main dish recipes ~
from Kitchen Parade, my food column
famous asparagus-to-zucchini Alphabet of Vegetables.
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