Curried Vegetables

Sometimes the simplest things in life are the best. Actually, I believe in most cases that is true and that rises a question, how and why do I always complicate everything. Something I probably need to think more about…eventually. But not now, now I want to share my favorite veggie dish with you.

I love this as a side dish to any kind of meet or fish but I always serve rice with it. If I’m making it for lunch I just like to serve it in a bowl on top of some brown rice, it is feeling and oh so tasty. It is also done in a few minutes. You can change up the veggies you put in but one that I never change is cauliflower and leeks. My favorite is with brussel sprouts but this time I didn’t have any on hand so I did it with broccoli. I also made it with peas in the past and it was yummy!

Curried Vegetables

1 head of cauliflower, cut in florets (bite size)
2 leeks, thoroughly cleaned and cut into 1″ pieces
3 cups of broccoli florets (bite size)
*if you are using brussel sprouts use about a dozen medium sized and cut them in half

canola oil
1/3 cup of sour cream*
1/3 cup of half and half*
curry powder
salt and pepper
toasted sunflower seeds and/or some scallions for garnish

*I use fat free

Saute the leeks with some canola oil in a large frying pan until it starts to brown. Add the cauliflower and broccoli and cook just enough so they are not completely raw anymore. Season with salt and pepper and then add the sour cream and half and half. Stir until warmed through then add the curry powder. How much you will add really depends on your curry powder, I’ve added anywhere from 1 tsp to 1 Tbsp.
Mix well and cook for another minute or two and then serve on top of rice and/or with meat. It is awesome on top of some grilled steak or chicken.


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