Chicken and Green Veggie Curry
1.5 lbs boneless chicken, cubed (or if vegetarian some tofu or seitan or other non-meat stuff. Potatoes would be really good in this.)
1 large red onion, diced
6 cloves garlic, diced
1 green bell pepper, diced
1 cup green beans, diced
1 cup baby zucchini, diced
1/2 cup frozen peas
2 tsp Penzey's Maharajah curry powder
salt and fresh ground black pepper to taste
Saute the garlic, onion and bell pepper in the oil until the onion caramelizes. Add the spices and saute about a minute more. Add the chicken, brown on all sides.
Add some liquid -- water, bouillon, white wine, balsamic vinegar, your choice (I used water tonight) -- to deglaze the pan and provide a little steam for the veggies.
Add the veggies, stir well, cover and allow to simmer for about 15 - 20 minutes. Adjust seasoning if necessary.
Serve with rice or couscous.
Okra would be good. I got some baby zucchini in the supermarket, but full size ones would work just as well. As would broccoli or greens.