Jimmy and Lisa learned how to make an irresistible vegan/vegetarian dish with Ronnie Burkle, Corporate Chef with SoDel Concepts. If you’re looking for a delicious way to prepare vegetables for your family, here it is!
Curry Sauteed Vegetables:
- 2 C. Farm Wax Beans
- 1 C. Cherry Tomatoes
- Golden Raisins
- Shredded Cabbage
- 2 Zucchini, Sliced Half Moons
- 2 Yellow Squash, Sliced Half Moons
- 1 T. Roasted Garlic
- 1 T. Sliced Basil
- 1 T. Rough Chopped Fresh Parsley
- 2 Dried Chili Peppers
- 1 Bay Leaf
- 1 T. Yellow Curry
- S&P to Taste
- 1 t. Vegetable Oil
- 1 T. Virgin Oil
Get a large skillet hot with vegetable oil over medium high heat. Add the chili pepper, bay leaves, zucchini & squash, farm beans, shredded cabbage, roasted garlic and cherry tomatoes. Cook until close to tender or al dente. Add basil, parsley, golden raisins and yellow curry. Season with salt and pepper to taste. Once the curry dissolves and gives the vegetables a beautiful golden color and ambrosial aroma, they are done. Pour on serving platter and drizzle with your favorite Extra Virgin Olive Oil. Sprinkle with a course ground or flaky sea salt. Enjoy!
