Simple Curried Vegetables



Screen Shot 2016-05-13 at 5.40.44 PM


I love the idea of making curry sauce from scratch…and then reality sets in. I don’t have the time, experience, or patience to make it, and all the left over spices I would buy to make the recipe would probably not get used up and they’d go to waste.

So. Seeds of Change Tikki Masala curry sauce is the next best thing.

Serves 2-3


  • 1 small bag of frozen butternut squash
  • Handful of broccoli florets
  • One yellow squash
  • Large handful of carrots, cut lengthwise
  • 1 jar Seeds of Change Tikki Masala sauce
  • 1 packet Seeds of Change rice pilaf, or cooked brown rice
  • Sour cream or goat cheese

Cook the butternut squash first in some olive oil in a large sauce pan on 5/medium until it has broken into pieces and looks thawed. Add the rest of the veggies and cook 5 min or so more, then add the jar of sauce. Cover the pan and cook on 4-5/ medium or med. low for 12-ish min, stirring occasionally (till carrots are tender).

When there’s 5 min left of cook time, sauté a packet of Seeds of Change rice pilaf in a separate pan in a little olive oil until hot, or warm some cooked brown rice. To serve, put rice in bowls first, top with the vegetables, then add a dollop of sour cream or some crumbled goat cheese to taste.

If you enjoyed this post, please consider sharing it on Facebook or Twitter below:


What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s