Vindaloo Vegetable Curry with Maitake

Vindaloo Vegetable Curry with Maitake

                           Vindaloo Vegetable Curry with Maitake.

Vindaloo Vegetable Curry with MaitakeMy 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

Visit us often and buy the Simply Natural Gourmet Cookbook!

Leave a Reply

Your email address will not be published. Required fields are marked *