When we think of Curry, we think of spicy, hot, Indian food. That's not all there is to curry sauces. They can be heavy with chili pepper & all the different spices in Indian cooking, or mild with subtle hints of spices and heat. This is where season to taste comes in. I like curry sauces and some of the different spices associated with Indian food, but that's where I draw the line. I'm not a chili pepper or jalapeno kinda gal.
I came across this recipe, & I happen to have all the ingredients on hand. So, I tried this recipe. It is so simple and you can have dinner within 30 minutes. Just to try something different, I made orzo instead of rice. It really made the whole dish great.
4 C Water
1 C Orzo
Salt
Boil salted water, add orzo and cook until done. (I cooked the orzo a little longer than al dente)
Vegetable Curry
2 T Olive Oil
1/2 Red Onion - Coarsely Chopped
1/2 t Garlic - Minced
1 t Curry Powder
1/2 10 oz bag of frozen mixed vegetables
1 C Chicken cooked chopped
1/2 10 oz can diced tomatoes
1 C Water
Heat oil in a non stick pan. Add onions and saute until translucent. Add garlic and continue cooking. Add curry powder and cook for another 2 minutes. Add the vegetables, chicken and tomatoes. Add some water probably about 1 cup. Simmer for 10 minutes. Serve over rice or orzo pasta. You can add 1 t of garam masala (found in Indian Store). Garam Masala is a mixture of cumin, coriander, cardamom, pepper, cinnamon, cloves, & nutmeg. The garam masala will add more flavor and some heat. If you want to add the garam masala, add it with the curry powder. Everything I've learned & the recipes I've read the spices go into the oil and onion mixture. Saute until they become aromatic. If you want a totally vegetarian dish, omit the chicken. Try it, let me know how you like it.
