Vindaloo Vegetable Curry with Maitake.
My Vindaloo Vegetable Curry with Maitake is a simple curried dish that takes minutes to make; yet is just full of nutritional value. Made all in one pot with organic vegetables and greens in season, seasoned with just salt, pepper and of course a Vindaloo Curry spice blend(Frontier)and a bit of olive oil! If you can’t find Vindaloo curry you can use any curry blend on hand. The dish is protein enriched with two kinds of beans and mushrooms; I used fava and garbanzo beans and super healthy mistake! My Vindaloo Vegetable Curry with Maitake is delicious as is or can be served with basmati rice to make a perfect protein rich vegetable entreé; another Simply Natural Gourmet dish sure to please! Enjoy.
In a deep medium sized stock pot combine:
1/4 cup olive oil
1 organic onion, peeled and cut in chunks
3-4 organic golden potatoes, scrubbed and cut up in chunks
1 organic yellow squash, cut in rounds
1 organic delicata squash, seeded and cut in chunks
1 can of small fava beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
3-4 organic tomatoes, cut in chunks
Salt and pepper to taste
3 tablespoons Vindaloo curry spice blend(Frontier is good)
Boiling water if needed, usually you do
3 cups organic greens like spinach or chard, roughly chopped
Bring the first 10 ingredients to a boil
Add water if needed
Stir in the greens
Reduce to simmer for 25 minutes until vegetables are cooked through
Serve with basmati rice or on it’s own, add a salad if desired
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