Festival of crispy vegetables with curry (step by step)

kristal24 (61)in #cooking • 6 years ago

Good evening Steemians, today I come to share a super healthy and delicious recipe, is one of my favorite when it comes to eating vegetables, both for the crunchy texture, as for the exotic touch that we achieved by combining various condiments in its development.

This recipe is very versatile: we can taste it cold or hot; it is ideal as a garnish or to fill empanadas, cakes or lasagne.

An excellent choice for snacks, when we want something salty or when we want to eat something light and nutritious. Sometimes I prepare enough and keep it in glass jars to enjoy it as a delicious antipasto.

To make this succulent "Crunchy Curry Vegetable Festival" dish...

You will need the following ingredients:

1 large zucchini
4 spring onions
1 carrot
3 sweet peppers
6 sprigs cilantro (stems and leaves)
3 branches of celery (only leaves)
1 red pepper
3 tablespoons soy sauce
1 teaspoon mustard
1 teaspoon ground paprika
1 tablespoon curry
4 peppercorns
1 teaspoon oregano
a pinch of ground cinnamon

The first step will be: cut the spring onions into (thick) wheels and sauté them at "medium" temperature.

Once the onion has acquired a transparent tonality, we proceed to incorporate the chopped pepper in julienne; in this step we raise the temperature a little.

Next we add the sweet peppers chopped in squares, I usually use the red ones, since some have a slight touch of picantico that comes great to this recipe.

Next we incorporate the carrots, chopped as thin as possible... Keeping the fire "semi-high".

Almost in the final stretch, it is time to add the aromatic essences, which will bring an exotic flavor to the recipe: our star ingredient "curry", crushed peppercorns, oregano, powdered paprika and pinch of cinnamon.

We've lowered the temperature to "medium."

We add the soy sauce... Look at the beautiful shade of our vegetables.

Next we put the mustard and a little water.

The last ingredient to incorporate will be the zucchini, we will chop it in semi-thick strips and we will leave the skin. Stir several times (with a wooden spoon) and with enveloping movements.

Once we have verified that our vegetables have the crunchy texture, we add the cilantro and the finely chopped celery leaves; we mix and let it cook for only 1 minute, to prevent its fabulous flavor from evaporating.