Curried Vegetables


1 medium Onion, coarsely chopped

1-2 T Oil (can be part butter)

Assorted vegetables* in cubes or chunks.

Sweet Curry Powder - 1-2 t.

Gararm Masala - 1-2 t.

Hot Curry - to taste 1/4 t.

1 Can diced tomatos.


Heat oil and onion in large non-stick frying pan.  Cook on med/high until onion is somewhat clear and brown in places, adding a bit more oil if needed.  Turn on high and add vegies.  Cook on high, stirring frequently for 2-3 minutes.  Then turn down to low.  Add tomatoes and 1/2 can water and spices.  Cover at let cook down some (at least 10-15 minutes.)  Can add cooked chicken or turkey to make it a one dish meal.


* I use zucchinis and yellow squash and sometimes eggplant.  If using eggplant peel and slice it first and salt each side and let sit for 1/2 hour on each side.  Rinse and pat dry.  This will take the bitterness out.  Sometimes I also add potatoes or yams but they need to cook longer.  I think carrots or cauliflower would be good too.