Same Veggies, Different Cuisines continued...

So here at LiMe we are all about fushion and innovation. When my veggie curry didn't turn out quite the way I expected, we turned our Indian inspiration into an Italian dish!

Curry Italiano
Time Start till Finish: 30-40 minutes

For the "curry"...
1 carrot
1 yellow squash
1/2 head of cauliflower
4-5 celery stalks
1 onion
2 cans stewed tomatoes
1 large can of chickpeas
1 tsp. ginger
1 tsp. tumeric
1/2 tsp. chili powder
1 tsp. curry
1 tsp. garam masals
1/2 tsp. salt
1 tbsp. cumin

Dice the onion and add to a large pot or wok. I prefer not to use oil so I add a few tbsp. of water to sweat the onions, but feel free to use 1-2 tbsp. of olive oil instead. Once the onions are cooking, add the spices and cook until the onions are soft. Add the rest of the vegetables and stewed tomatoes and cook on medium heat for 10 minutes. Add the chickpeas and continue to cook for another 5 min until the veggies are soft and you have achieved a nice CURRY consistency.

Now for the Italian part!

To the curry add...
2 cans stewed tomatoes
2 cans canellini beans
2 cans red kidney beans
2 tsp. Italian seasoning
2 tsp. parsley
balsamic vinegar
hummus

Add the additional ingredients (except the balsamic vinegar and hummus) to the curry pot. Heat thoroughly for 10 minutes. To serve, drizzle with balsamic vinegarette and add a dollop of hummus. Enjoy!