Curried Vegetables

CURRIED VEGETABLES make a great side kick to any dish. Their light, simple and healthy!
My mom would make this with our Indian food, and add cauliflower and it's delish!
3 zucchini, sliced
1 onion, chopped
2 garlic cloves, chopped
1/2 tsp cumin
1/2 tsp turmeric*
1/4 tsp cayenne pepper
1 Tbs olive oil
Pinch of salt, to taste
In medium hot pan, sauté onion, garlic and zucchini in olive oil for 3-4 minutes. Sprinkle in cumin, turmeric, cayenne and salt and continue to sauté until veggies are golden brown and tender.
*Turmeric is known for its many health benefits. Enjoy!
Curried Veggies

Shonali Thomas
Shonali Thomas


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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