Serving vegetables in colorful combinations is a good way to get a beautiful and appealing dish. You’ll also get more interesting flavor along with more nutrition by combining the nutrients of several different vegetables.
Step 1: Saute Onion
- 1 cup onion diced to 1/2” (from about 1 sm. onion)
- 1 Tbsp. + 1 tsp. olive oil
- 2 cloves garlic, chopped
- 1 Tbsp. yellow curry powder, mild to hot, as desired
Heat a large, heavy-bottom saute pan over medium heat. Add the 1 Tbsp. oil and, when it is hot but not smoking, add onion and saute until lightly browned.
Reduce heat to medium low, push onion to sides of pan. Add the 1 tsp. oil to center of pan and when warm, gently stir in garlic and curry. Cook a couple minutes until fragrant, then stir into onion.
Step 2: Add Vegetables and Simmer
- 2 cups fresh green beans, ends trimmed then cut diagonally into roughly 2” lengths (from about 1 to 1½ lbs.)
- 2 cups cauliflower florets, cut into roughy 1” pieces
- 2 cups fresh tomatoes diced to about 1”
- Sea salt and freshly ground pepper, to taste
Stir vegetables and salt and pepper into onion mixture, cover and bring to a boil over medium heat, then reduce heat to low and simmer about 20 minutes, until beans and cauliflower are tender to taste.
Adjust Seasonings and Serve Taste and adjust seasonings, adding more salt, pepper or curry, to taste.
Serves: 3-4
Notes:
Time and Money Saving Tip For the fresh vegetables, substitute frozen cut green beans, frozen cauliflower florets, roughly chopped into 1” pieces, and a 15-oz. can of diced tomatoes,
Meal Planning When making a side dish that takes a little more time, give yourself permission to keep the rest of the meal simple. For example, combine this vegetable saute with simple hamburgers or sauteed whitefish and brown rice.
