|Curried veggie stir fry with black beans.|
With a bit of last week's market vegetables waiting to be used, now seemed a good time to put that zucchini, squash, and readily cooked asparagus to the forefront.
Why not have a little Thursday night stir fry?
The idea sounded so tasty in my mind, especially with curry happiness sprinkled on top!
1 cup cooked brown rice
1/2 cup, drained and rinsed canned black beans
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1 medium zucchini, thinly sliced
1 medium squash, thinly sliced
2 teaspoons balsamic vinegar
1 1/2 cup asparagus
1/2 teaspoon salt and pepper
2 teaspoons curry powder
|Bring brown rice to a boil. This is the 10 minute kind.|
|Zucchini and squash- sliced together.|
|Drained and rinsed black beans. This takes a lot of that excess saltiness away.|
|Zucchini & squash getting hot with olive oil, garlic, & balsamic vinegar in a preheated skillet- set at medium heat.|
|Cover for about 3- 5 minutes. Flip the veggies over. Repeat.|
|Add asparagus. Now this was cooked days ago. So it doesn't need to be heated that long.|
|Lastly, toss in black beans, rice, and seasonings. Stir for 2-3 minutes more & cover.|
Incredibly addictive. So hard to put down the fork to write a sentence, much less think coherently.
There's just something about that sweet savory curry that makes the world disappear in a marvelous blend of compelling spices. On the plate, it brings a delightful specialness to the stir fry and for once, I'm not thinking, "what if I add this? Or what if I add that?"
It's perfect all on its own.