This vegetable curry makes a welcome addition to a many-curry meal but also makes an excellent centerpiece for a simpler luncheon or supper. For a larger yield, allow one cup vegetables per person and increase the other ingredients proportionately.
Yield: Serves 4
- 4 cups (approximately) assorted fresh raw vegetables: broccoli, cauliflower, brussels sprouts, carrots, sweet red peppers, and others as desired
- 6 cloves garlic, chopped
- 1/4 cup olive oil, or more if needed
- 1 tablespoon Madras curry powder
- 2 teaspoons red pepper