Curried Vegies

No oil at all. The onions and garlic brown in a dry non-stick pot, then get deglazed with splashes of water to prevent sticking. It’s a technique borrowed from whole-food plant-based cooking, and it works surprisingly well for building flavor without fat.

Curry powder goes in with the softened onions and cooks for five minutes, long enough to bloom the spices and take the raw, dusty edge off. Then whatever vegetables you have on hand go in with apple juice as the cooking liquid.

The apple juice is a smart swap for water or broth. It adds a subtle natural sweetness that rounds out the curry spice and gives the sauce a slightly glossy, caramelized quality. Use ½ to 1 cup depending on how saucy you want the finished dish.

This is a flexible framework. Celery, carrots, tomatoes, mushrooms, eggplant, whatever is in the fridge works here.

Chef Tips

• Chop the onions in a food processor for a finer, more even mince that melts into the sauce
• Add water a tablespoon at a time during the dry sauté. Too much at once turns it into steaming instead of browning
• Cut denser vegetables like carrots smaller than softer ones like tomatoes so everything finishes at the same time
• Start with 2 teaspoons of curry powder and taste before adding more. You can always go hotter, not cooler

Variations

• Add a can of chickpeas for protein and body
• Stir in a splash of coconut milk at the end for a richer, creamier curry
• Serve over steamed rice or with warm naan bread