curry lem vegIt doesn’t matter what vegetables you have on hand, zucchini, onion, carrot, mushrooms, asparagus, squash, peppers, broccoli, radish, or just about anything else all make a quick and nutritious vegetable dish. You can use this as a side dish, or even as a main dish if you are not a meat-eater. The vegetables are quickly tossed in a bit of olive oil in a large, roomy, pan and cooked just until ‘almost’ done to keep them crisp. Add the curry and lemon and oh my you have a flavorful and appealing  contribution to any meal. The recipe makes four generous servings and is easy to adjust to suit your needs.


slice suke5-cups assorted fresh, not frozen, vegetables. Use any combination of vegetables. I avoid tomato or other moist vegetables in this recipe. Slice vegetable about ½ -inch think or if the vegetables don’t lend themselves to slicing, cut into 1-inch chunks.

3 -tablespoons olive oil

2-tablespoons low-sodium soy sauce

1-tablespoon lemon zest

juice from one-half lemon

1-teaspoon curry powder

sate auke¼-teaspoon black pepper

sea salt to taste

Heat oil in large pan on medium heat. Add enough vegetables to cover the bottom of the pan. Cook until they begin to brown, turn and finish cooking. Make sure the vegetables do not get too soft at this point. Remove to a plate and cook the remainder of the vegetables in the same manner. When all the vegetables have cooked reduce heat to medium-low. Place all the vegetables together in the pan. Add soy sauce, zest, curry powder and black pepper and lemon juice. Toss to coat and heat. Remove to serving platter and salt to your taste.

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