Our family has recently decided to not eat meat on Wednesdays. We randomly picked Wednesday and the decision was based on a desire to eat and try out different vegetables. However, since its the middle of the week the “try out different vegetables” part hasn’t been so successful. Usually, I tend to cook what I know and save the experimenting to the weekend. That being said, we HAVE been eating more vegetables. We just have been eating more of what we normally eat. Still, I call that progress. The great thing about Indian cuisine is that it is very vegetarian and vegan friendly and it doesn’t take a lot to make a hearty, vegetarian meal. This past Wednesday, I desperately had to go grocery shopping but with one sick kid at home, I didnt want to go to the store. My solution was to make a mixed vegetable curry with whatever I had in the fridge.
The beauty of this dish is its versatility. You can make it with any vegetables you have on hand. I happened to have a lot of tomatoes and I LOVED the color and tartness that they added. My older daughter loves green bell pepper and who doesn’t like potatoes? Everyone ate up with no complaints and no requests for chicken. A big time dinner win! You can easily add or substitute cauliflower, peas, carrots, or eggplant and this dish would still be super yummy and flavorful. I have made it with a variety of different vegetables. The onions, ginger garlic and curry powder add a depth of flavor that make your taste buds sing. One note, if you do add cauliflower, always remember to cook it in some boiling water ahead of time and add it towards the middle of cooking, that way it is not soggy and retains its crispness. This dish is hearty enough to eat on its own or you can pair it with brown or white rice. Happy Meatless Wednesday!