This is an easy, affordable and versatile dish that takes about 15 minutes to prepare and 30 minutes to cook. You can add a protein like chicken if you want, but the ingredients can vary to suit whatever is in your refrigerator. Just be mindful to start with the ingredients that take the longest to cook.
Step 1: Pull out whatever you would like to include in this vegetable mélange and chop into bite size pieces. You will also need: 1 tablespoon of butter, some vegetable or chicken broth (water or even a lager or ale works too), salt and pepper and of course a curry. I use Spur Tree Jamaican curry.
Step 2: Over medium heat add 1 tablespoon of butter and let it melt. Add 1 chopped onion and 2 healthy tablespoons of curry. Let this cook for a couple of minutes then add the thicker vegetables (see below) I used 1 cauliflower, 2 carrots, a half cup of walnuts and 4-6 small, whole garlic cloves. Add salt and cover for approximately 15 minutes (stirring occassionally).
Step 3: Add 1/3 of a cup of broth and stir to ensure nothing is sticking to the bottom of the pan then add the lighter vegetables. I used a red and green bell pepper, 8-10 baby bella mushrooms, and 2 celery stalks. Add fresh ground pepper and cover for another 5-10 minutes. If you want to increase the curry flavoring also add a final tablespoon at this point and stir.
Step 4: Turn off heat and leave uncovered for 5 minutes to cool before serving.
Cooking tip: This is great on its own, but I like to serve this over rice. This meal makes for excellent leftovers, tasting even better the next day.