Quick Spicy Indian Vegetables

Okay, so I know I announced on Facebook a few weeks ago that we were going to be out of commission until late October, but I stumbled upon this post that only needed an intro paragraph. Since I just polished off a bowl of Indian food, it only seems appropriate to double down and get this out on the world wide web before it gets lost forever. To say we've been busy, would be an understatement. We attended two weddings within a week, Will's been barely keeping his head above water in his classes and I've finally reached the home stretch for Homecoming. I've tackled three-job days with the addition of the Williamsburg Symphonia, car repairs and vet visits for one of the cats, like it's no big deal. We're in the final ten days until Homecoming hits and I'm excited to experience it and then say good-bye until next year! We're both feeling under the weather but plowing through because we don't have the time to truly be sick. And amidst it all, beautiful fall weather has arrived and I can only hope it stays around!


Cooking Notes: Will added 1 tbsp ghee in place of 1 tbsp veggie oil. He replaced the potatoes with 1 yellow squash and 1 zucchini, as well as subbed three Anaheim peppers in place of a green pepper. This recipe also called for peas and cauliflower, which was a no go for us. Lastly, we subbed sour cream for plain Greek yogurt and that worked just fine!

Quick Spicy Indian Vegetables (adapted from Indian; serves 4)
1/2 cup peanuts
1 tbsp vegetable oil
1 tbsp ghee
1 yellow squash, chopped
1 zucchini, chopped
1 onion, chopped
2 carrots, diced
1 clove garlic, diced
1/2 inch ginger, diced
3 Anaheim peppers, chopped
1 tsp salt
1 tbsp curry powder
1/2 tsp garam masala
1/2 cup sour cream
1/2 cup pureed tomato

Grind peanuts to a powder in a small grinder and set aside. Heat the veggie oil and ghee in a wok (or fry pan) and stir fry the onion, garlic and ginger until soft (about 5 minutes). Add the carrots, zucchini, squash and peppers, stir frying until just tender. Add the salt, curry powder and garam masala, mixing well. Add sour cream to the pan, stir in, then add the tomato purée and ground peanuts, stirring well. Cook uncovered for 5 minutes or until sauce thickens. Serve hot with brown rice.