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Comment RSSCurry Spiced Stuffed Vegetables
November 2, 2009 # 3:34 pm # Recipes # One Comment
Ingredients:
- 3 Zuchinni
- 2 potatoes (peeled)
- 2 onions
- 2 yellow squash
- 1 tsp curry powder
- 1 tsp cumin powder
- 3 tablespoons tomato paste or puree
- 1 tablespoon fresh parsley (chopped fine)
- 1 tablespoon fresh cilantro (chopped fine)
Method:
Bring a pot of salted water to boiling and add first the peeled and halved potatoes, then after 2 minutes add the onions, 2 minutes later add the zuchinni and squash. Continue to boil for 4 more minutes then remove from water and set aside to cool. (save some of the cooking water for the baking dish)
Once everything is cool enough to touch, scoop out the middle of each vegetable (leaving about a 1/4 at the bottom of each one) mix the scooped out veggies with the spices and tomato paste and fresh herbs then spoon back into each preppared vegetable shell. Drizzle with olive oil, salt and pepper and pour into your backing dish about 1/4 cup of the water from the boiling step and roast in 375 degree oven for 30 minutes or until tops are browned.
You can add in any combination of flavors to this recipe – eliminate the curry and go italian spices, or mexican and add black beans and rice, you can also top with cheese if that seems like a good thing.
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