On its own or with rice, these mildly curried vegetables are a worthy side dish!
The post-Thanksgiving self-flagellation and sporadic attempts to lose five pounds (okay, ten) before Christmas have begun.
In the skillet wilting into sweetness.
Combined with the need to use up the very last of the Restoration Farm peppers of the season (oh sadness!), I came up with this spin on sauteed onions and peppers that was most delicious just on its own, but would also make an excellent topper for sauteed chicken breast or a turkey burger (I personally think turkey and curry are very complementary flavors).
Do not be tempted to skip the sugar. It helps to caramelize sauteed and stir-fried vegetables, and adds depth and mellowness to the curry flavor which can be rather flat and metallic-tasting without it.
On its own or with rice, these mildly curried vegetables are a worthy side dish!
Curried Onions and Peppers
2 Tbs extra virgin olive oil
1 Cup mixed red and green peppers, sliced thin
1 Cup onion, sliced thin across the grain (it doesn’t fall apart this way)
1 clove garlic, minced (optional)
1 pinch sugar
1 tsp mild curry powder
1 pinch salt
Heat olive oil in a medium skillet at medium until fragrant. Add peppers and onions and optional garlic. Add pinch sugar, stir to combine and sauté at medium low until the vegetables are very tender. Add curry powder and pinch of salt and cook an additional 3-4 minutes until the flavors have incorporated. Serve with rice or on top of sautéed chicken breast or turkey burgers.
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Love the idea of adding curry to the peppers and onions.
Thanks, Karen! It adds an element of surprise….
Nice with pork chops I would imagine 🙂
Ooooh, now that’s an idea!
That sounds great and should work well on lots of meat dishes 🙂
I am looking forward to trying it on a few things in the near future!