Friday, June 15, 2012

Got A Little Curried Away...

Curried veggie stir fry with black beans.
Once again, I used another dish with curry, having fallen in love last night!
With a bit of last week's market vegetables waiting to be used, now seemed a good time to put that zucchini, squash, and readily cooked asparagus to the forefront.
Why not have a little Thursday night stir fry?
The idea sounded so tasty in my mind, especially with curry happiness sprinkled on top!

1 cup cooked brown rice
1/2 cup, drained and rinsed canned black beans
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1 medium zucchini, thinly sliced
1 medium squash, thinly sliced
2 teaspoons balsamic vinegar
1 1/2 cup asparagus
1/2 teaspoon salt and pepper
2 teaspoons curry powder

Bring brown rice to a boil. This is the 10 minute kind.
Zucchini and squash- sliced together.
Drained and rinsed black beans. This takes a lot of that excess saltiness away.
Zucchini & squash getting hot with olive oil, garlic, & balsamic vinegar in a preheated skillet- set at medium heat.
Cover for about 3- 5 minutes. Flip the veggies over. Repeat.
Add asparagus. Now this was cooked days ago. So it doesn't need to be heated that long.
Lastly, toss in black beans, rice, and seasonings. Stir for 2-3 minutes more & cover.
Very satisfying!
Incredibly addictive. So hard to put down the fork to write a sentence, much less think coherently.
There's just something about that sweet savory curry that makes the world disappear in a marvelous blend of compelling spices. On the plate, it brings a delightful specialness to the stir fry and for once, I'm not thinking, "what if I add this? Or what if I add that?"
It's perfect all on its own.

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