Curry powder may be used in many dishes. Most commonly it is used to make an Indian curry. The curry starts with sauteeing onions and tomatoes and adding the main ingredients and curry powder. Lime jusice and cilantro garnishes finish the curry. Curry powder may be used for a quick dip to complement fruit and vegetable sticks, blend sour cream or yogurt with curry powder, marmalade, and thyme. Try adding Curry Powder to deviled eggs and egg salads. You can easily make an East Indian marinade for chicken or lamb with curry powder, yogurt, lime or lemon juice, and garlic.

Bombay Style Vegetables
Ingredients:
1 cup cauliflower florets
1 cup green beans cut into 1 " pieces
1 cup baby corn
1 cup green peppers cut into 1" squares
1 cup carrots cut into thin slices
2 cups yogurt
2 tsp. garlic paste
1 tsp. ginger paste
1 large onion minced
2 tbsps roasted curry powder                                                                                       2 dry red chillies roasted lightly and ground coarsely
6 tbsp. grated coconut                                                                                               2 tbsp. vegetable/ canola/ sunflower cooking oil
Salt to taste
Chopped corainder leaves to garnish
 

Method:
Heat the oil in a pan and fry the onions till soft.
Add the garam masala, dry red chilli powder, dessicated coconut and mix well. Fry for 5 minutes.
Add the marinated vegetables and yoghurt and mix well.
Season with salt to taste.
Cook till vegetables are softer but still slightly crisp and turn off fire.
Garnish with chopped coriander leaves and serve with hot chapatis (Indian flatbread).
Add salt to taste and water to make gravy (about 1 1/2 cups).
Simmer and cook covered for 10 minutes.
Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
Garnish with juliennes of ginger and finely chopped fresh coriander leaves.