Sauteed Vegetables with CurryAs receitas lá de casa
Side dishes are often the last part of the nightly dinner to be considered, yet they can make quite an impact on the meal when done correctly. Take this basic recipe, for example, in which savoy cabbage, carrots, and leek (all diced finely) are sauteed in olive oil and seasoned with salt before being simmered with raisins, milk, and curry powder until the sauce is thickened and the vegetables are coated.
- 1/4 savoy cabbage
- 2 carrots (grated)
- 1/2 leeks
- 1 tablespoon olive oil
- 1 garlic cloves
- salt (to taste)
- 1 cup skim milk
- 1 teaspoon curry powder
- 2 tablespoons golden raisins (seedless)
- 1Dice the vegetables very finely.
- 2Heat the olive oil and the garlic in a skillet. Once the garlic has browned, add the savoy cabbage, carrots, and leek. Saute them and season with a bit of salt.
- 3When the vegetables are cooked but still firm, combine the milk, curry, and golden raisins in a small bowl and add them to the skillet. Mix well and cook for 3 or 4 minutes. Serve with rice.