Seasoned Cooking - March 2004 Issue - Making Meals with Frozen Foods - March is Frozen Foods Month

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Seasoned Cooking March 2004 Issue

March is Frozen Foods Month
by J. Sinclair

Okay, now that you've got an idea of how I approach storing and organizing frozen food, I suppose you'd like to know what I do with it. I guess that's fair. In the spirit of Frozen Food Month and my particular affinity for these time savers, here is my favorite save-the-day recipe featuring frozen foods. Enjoy!

Curry in a Hurry This dish can easily be tweaked to suit your tastes. Feel free to use different vegetable blends and add tofu, chicken or pork as desired.

2 lbs. frozen mixed vegetables -- I like the kind with sliced carrots and cauliflower in them
2 T. oil -- I like to use a blend of oil and canola oil
3 cloves garlic, crushed
2 T. curry powder
4 dried red chiles
1 tsp. salt
1 c. plain yogurt
2 tsp. cornstarch
Place the vegetables in a microwave-safe bowl and microwave, covered, on HIGH for 3 minutes or until thawed. Set aside.
Heat the oil in sauté pan and sauté the garlic until it is fragrant, but not browned. Add the thawed vegetables, curry powder, chiles and salt and cook until the vegetables are completely heated through -- about 5-8 minutes.
Meanwhile, mix the yogurt and the cornstarch.
Remove the vegetables from the heat and mix the yogurt mixture in with the vegetables. Serve the dish over hot rice with additional yogurt.

Yields: 4 servings
Preparation Time: 20 minutes

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