Cooking with frozen vegetables: Vegetable curry

Frozen vegetables don’t get much love however I find them to be a great alternative to fresh veggies. Some argue that frozen veggies are better because fresh veggies sitting in the market for days have lost a lot of their nutrition. Veggies begin to lose nutrients as soon as they are picked so when they are frozen immediately after picking the nutrients are preserved. Either way if you are eating fresh or frozen veggies you are doing the right thing as both are good for you. 
I decided to try some frozen cauliflower and peas for a weeknight curry and I have to say I was impressed with their quality. Whole foods market carries a variety of frozen organic veggies in a addition to regular.
To make my vegetable curry, start by thawing the frozen cauliflower and peas, set aside. See how good they look below!
Sautee’ onions, garlic and ginger in a large pan then add curry powder and ground coriander. Cook for about 1 minute then add lentils, peppers and chopped tomatoes. Cook for another 3 minutes. 
Add cooked potatoes, butternut squash, cauliflower, peas, chicken broth and mix gently after adding some salt and freshly ground pepper. Cook for 3 minutes and drizzle some olive oil when done. 
Voila! You have yourself a delicious meatless meal made with frozen veggies. You can serve this alone, with rice or naan bread. 
Ingredients you will need
3 cups steamed lentils
1 1/2 cups frozen cauliflower thawed
1 cup frozen peas thawed
2 large potatoes cubed
1/2 a small butternut squash cubed
1 medium onion chopped
3 cloves garlic
1 inch size fresh ginger minced
1 large tomato diced
1/2 a cup chopped green and red peppers
2 tsp curry powder
1 tsp ground coriander
1/4 cup chicken broth
salt and pepper 
olive oil

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