Per Serving: $ 0.55
My friend Shonali is a chef who used to provide plenty of comic relief (and real relief) as the hostess of our old restaurant. Now she’s constantly stuck in a million feet of snow on the East Coast while we bask in the sunshine of San Diego. Okay, sorry, many of you are in the snow. But, you know, SAN DIEGO.
And that is where this recipe for Curried Vegetables comes from. You see, I’ve been trying to diversify my cooking a little. I grew up with plenty of American and Japanese meals, then transformed into cooking Californian cuisine, and even dabbled in Peruvian meals last year. But Indian? Thai? Vietnamese? Nope, nope, and nope. Until now.
Shonali sent me a few recipes to try out, and this delicious side is definitely the most frugal-friendly, flavor-packed entree. I added chickpeas to make it a full meal, and tossed in some cayenne because after Peru I apparently require spicy IN ALL THE THINGS. And look at the pretty colors!
You can change things up as you like, kinda like I did. Might I suggest serving it over roasted cauliflower? Or maybe mixing it with cauliflower and roasting the potatoes in the oven to get a nice crunchy texture? Mmm yup, next time. Check out the cookbook at 20% off for more curry lovin’…among other things, of course.
Oh, and don’t for the 100% Whole Wheat Naan! Enjoy your frugal meal. :)Print
- 1 Tbsp fat of choice (I used coconut oil)
- 1 small onion, chopped
- 3 medium potatoes (Yukon Gold)
- 2 cloves garlic
- 2 small zucchini, sliced
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 1/2 cup water
- 1/2 tsp salt (to taste)
- 2–3 cups chickpeas
- 1/2 tsp cayenne (optional)
- In large sauté pan, add onions, potatoes, and garlic. Sauté until onions are translucent.
- Add zucchini, spices, and water to pan. Stir together to coat the vegetables with the mixture.
- Cover and cook on low until potatoes are done, 20-30 minutes.
- Mix in the cooked chickpeas and serve!
- Category: Main Dish, Vegan