Freedom in meal planning -curry recipe

There is a great freedom in not planning your meals around meat.

When I was a kid we centered our meals around meat, at the very least we had ground beef and for holidays chunks of beef or a ham, eating well meant steak. That was the way I was raised, it wasn't a meal unless it was meat.

When I first moved away from home my budget was tight, but I knew how to make a chicken last so that I could eat meat every day.

I am not a vegetarian, but I now have much more freedom because I have no commitment to meat. I can just as easily plan a meal around vegetables or basil. I get inspired by Farmer's Markets more than butcher shops.

I often have anchovies, pancetta, or some stock I would use, but they are flavorings, not the star. tonight I am serving a lasagna stuffed with ricotta and olives.

If you like the allure of heady spices and have some greet tomatoes in your garden this preparation will make you very happy.

4 to 6 servings

4 to 6 nice sized greet tomatoes chopped
2 small zucchini cubed
12 green onions sliced half way up the stalk in 1/2 inch segments
2 cloves roughly chopped garlic
2 cups fresh arugula
Olive oil
Curry powder Madras blend
1/2 cup Greek style yogurt
Salt
Pepper

Toss your vegetables and garlic with olive oil and curry powder. You want to coat with curry and the smell should be super fragrant, but not overpowering. Indi makes a great Madras blend which is far superior to the jar mixes in the grocery.

Put veg on baking sheet and roast in a hot (400) oven for roughly 30 minutes. The zucchini should be soft, but you don't want mush. Have Arugula in a bowl, top with the roasted veg and toss on the yogurt. Mix as if it were a salad, the yogurt will coat everything and the heat of the vegetables will wilt the zucchini. Serve with basmati rice.