Tuesday, July 24, 2012

Summer Vegetable Curry

The great thing about summer is all the fresh produce that is so bountiful.  Tomatoes, Corn, Peppers and Zucchini are in full swing and I couldn't wait to use them all in one dish.  I put this curry together and simply loved the fresh flavors of the vegetables enhanced by the flavors of curry.  We ate it over rice with a lentil dish and it was a delicious meal.  I know some of you have tomatoes and zucchini in your gardens so if you need a fun and spicy way to use them up, try this curry.

2 cups of fresh corn
1 large green bell pepper chopped
2-3 zucchini cut into large pieces
2-3 large tomatoes chopped into large pieces
1/2 lb of button mushrooms sliced
15-20 curry leaves-optional (available at Indian Grocer)
1-2 spicy green chilies (seeded) and sliced
2 cloves of garlic finely minced or grated
1 inch of fresh ginger finely minced or grated
1/2 tsp turmeric powder (available at Indian Grocer)
1 tsp cumin seeds (available at Indian Grocer)
1 tsp mustard seeds (available at Indian Grocer)
1 tsp of fennugreek seeds (available at Indian Grocer)
2-3 tsp of Curry Powder (I used McCormick Brand)
1 tsp of cumin powder (available at Indian Grocer)
6oz of coconut milk
1/4 cup water (optional) 
salt (to taste) You will need to salt the dish throughout because much of it will be absorbed by the vegetables.
red chili flakes (to taste)
1-2 inc piece cinnamon stick 

Heat 1 Tbs of canola oil in a large pan and add cumin seeds, mustard seeds, fenugreek seeds, cinnamon stick and curry leaves.  Heat for 20-30 seconds without burning.  Next add garlic, ginger and the button mushrooms.  Saute a few minutes and allow the mushrooms to brown.

 Next add the zucchini to the pan. Saute a few minutes.  Then add the tomatoes to the pan and saute a few minutes.

Then add the turmeric powder, curry powder, red chili flakes, salt, and cumin powder. Saute a few minutes.  Then add the chopped bell pepper and the corn. If you want more gravy add water. Cook for 12-15 minutes stirring occasionally.

Finally add the coconut milk and simmer for another 2-3 minutes.  Taste for salt and seasoning. Serve with rice. Enjoy.

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  1. Corn in a curry? Yes, please!!!!!!!!!!! I made yellow curry last night and thought of you my friend, the queen of curry! :D

  2. I'm loving the brightness of this dish. Looks great! Beautiful job Ramona! =]

  3. I want to make this! I have everything I need, I think. Dudette won't be home so I won't have to hear complaints about zucchini. What would you suggest as a substitute in curry powder for the lack of curry leaves?

    1. You can omit them completely... or add a bay leaf.

  4. HI Ramona, I could eat this right now, it looks wonderful and full of fresh veggies. Love that top photo. Have a wonderful week my friend.

  5. This makes me so hungry. I love dishes like this. can't wait to make something like it when I get home.

  6. Looks perfect and delicious curry as always "curry queen" :) I want a bowl of this curry with hot rice !!

  7. Can you please come visit me and give me photo lessons? Your food is always so beautiful, colorful and tempting!!! Another great dish :)

  8. I agree with Lizzy, your photos are amazing as is this dish!

  9. You're so right - summer is definitely about fresh produce! This dish is certainly full of it. It's got enough vitamins and minerals for the week! I love it! BTW - I found some curry leaves! They are dried, but I can't wait to make some with them and see how they taste.

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