Weeknight dinners work out great especially if I prepare ahead during the weekend. Like, soak and cook some beans ahead of time, so that on a weekday morning, I can throw things together for a spicy bean soup in the slow cooker, leave it on low, run off to work, and have the wonderful aroma of a hot and ready meal welcome us home...
Well, I am not always well-prepared. So, I look for short-cuts in prep time, not the taste, during weeknights. Of course, some would argue that flavor takes time to develop, and anything I "throw together" can't be all that good...Hm. Be that as it may... uniform satisfaction so far at my table seems to indicate otherwise:-)
Ingredients:
vegetables of your choice: cauliflower, potatoes, broccoli, carrots, cut into chunks
onions, garlic, green chilies and tomatoes, cut into chunks
salt to taste
1 Tbsp brown sugar
1 Tbsp cayenne pepper powder
1 Tbsp Madras curry powder
1 Tbsp cumin powder
2 Tbsp tomato paste
1 Tbsp canola oil
4 cups vegetable stock
Preparation:
- heat the oil in a pressure cooker; sauté the onions, garlic and tomatoes with a pinch of salt and the spices; allow the spices to bloom
- throw in the vegetables, brown sugar, tomato paste, vegetable stock and some water; put the lid on and pressure cook just enough to get the vegetables soft and cooked but not too mushy
- uncover the pressure cooker, stir well, adjust to taste and gently simmer for a few minutes till flavors come together
- serve hot off the stove
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