Indian-Spiced Winter Vegetables
By Market Chef Maggie Perkins.
1-2 Tbs lemon infused olive oil from Texas Hill Country Olive Oil
2 heads romanesco cauliflower, cored and broken into bite sized buds from Johnson’s Backyard Garden
1 small head purple cabbage, cored and sliced from Johnson’s Backyard Garden
1 bunch rainbow carrots, sliced from Animal Farm or Johnson’s Backyard Garden
1 8 oz. container Lambas Tangy Tomato Chutney
1/2 c Mother Culture cultured plain kefir
Chopped cilantro from F-Stop Farm
In a large skillet over medium high heat, heat lemon infused olive oil to a shimmer.
Add chopped vegetables, stirring frequently and cooking until just fork tender, about 15 minutes. Add chutney and kefir, stirring well to combine.
Reduce heat to low, cover and allow to cook, stirring occasionally until vegetables are tender, about 10 minutes.
Photos by Maggie Perkins.