Indian Curry Summer Vegetables

Recipe adapted from Better Than Bouillon. For more information about Better Than Bouillon, visitĀ betterthanbouillon.com.

 

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Ingredients

  • 1ā„4 cup water
  • 2 cups broccoli cut into bite size pieces
  • 1 cup red onion cut into thin 1ā€ strips
  • 1 red bell pepper cut into thin 1ā€ strips
  • 1 1ā„2 cups yellow squash cut in 1ā„2ā€ slices
  • 1ā„4 cup sweetened coconut milk
  • 1 tablespoon Better Than BouillonĀ® Seasoned Vegetable Base
  • 1ā„2 teaspoon curry powder
  • 1ā„4 teaspoon black pepper, ground

Instructions

Set EGG for direct cooking without the convEGGtor at 400Ā°F/204Ā°C.

In a bowl, mix coconut milk, Seasoned Vegetable Base, curry powder and black pepper.

Combine vegetables in a Big Green Egg Carbon Steel Wok.

Pour mixture over vegetables and place pan directly on EGG.

Cook for 10-12 minutes or until vegetables are soft and fork-tender.

Serves 4

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