“Oh me, Oh my, What a lot of funny things go by!” says Dr. Seuss and me at the end of my day. What a weird one. Not bad, not good, just weird. A lot of funny things went by. Enough so that I wanted someone to cook me dinner. Something interesting and exotic, but also healthy, and didn’t break the bank.
Lucky for me, it was Nicholas’ turn to cook dinner tonight. And so he did: Crazy Easy Vegetarian Indian Curry. I pull all ingredients from the pantry and freezer, he puts it all in a pan, covers it, I turn the stove on and watch it for 15 minutes and he comes in and stirs once. Viola! Dinner is served!
I rely on easy pantry and freezer staples for this. A good tikka masala or other Indian simmer sauce is great. I really like Sharwood’s but they’re all pretty darn good.
- 3 cups frozen cauliflower
- 2 cups frozen green beans
- 1 cup frozen peas
- 1 can garbanzo beans, rinsed and drained
- 1 jar Indian simmer sauce, such as Sharwood’s Tikka Masala
- 2 cups cooked Basmati rice
- Kid friendly steps:
- Measure all frozen veggies and dump into a large skillet (with the heat turned off). Add the drained can of garbanzo beans and the simmer sauce.
- Adult step:
- Cover and turn on the stove to medium high. Let simmer for 15-20 minutes, stirring once or twice. **for kids ages 5 and up they should be able to stir at the stove if highly supervised.
- When ingredients are warmed through, serve over rice.
And do we like it?
Nicholas, apparently thinking he is a Walton, says “oh golly gee, this is the best dinner ever!” And then proceeds to have 3 full sized servings.