Quick veggie curry

I don’t know that this resembles the traditional curries of Indian cooking in any way, but it’s quick and tasty in a pinch. In fact I sort of threw it all together one night when all I had in the house was a few potatoes, some onions and a bag of frozen veggies. My first attempts at a veggie curry used tomatoes and came out very bland. I think this is better because it uses butter and enough curry powder to make a very aromatic dish.

Quick Veggie Curry

4 small potatoes, cut into 1-inch slices
1 small onion, thinly sliced
1 bag of mixed frozen vegetables
2 T. butter
2 T. vegetable oil
2 T. curry powder
Salt and pepper to taste
1/2 c. half and half

Heat the butter and oil in a skillet over medium heat. Toss in the potatoes and onions and saute for a few minutes. Cover the pan to help the potatoes steam.

Toss in your veggies and mix everything together.

Season with a good amount of salt and pepper, then add the curry powder and stir.

Let the veggies cook for 10-15 minutes until the potatoes are nice and soft. You’ll probably have to taste one to make sure you have the right flavor and texture. You can always add more spices, or more oil if it gets too dry.

Pour the half and half into the mixture and let it thicken for a couple of minutes before you remove the pan from the heat.

Serve over rice or just plain.