Vegetarian Curry

Here is a simple yet very tasty vegetarian dinner…veggie curry!

In a large pan I sauteed one zucchini cut into bite sized pieces with half a carrot cut into thin slices.

While these veggies cooked, I soaked a large handful of dried mushrooms in a bowl of water. Fresh is great if you have them.

When the zucchini and carrot were about half cooked I added the mushrooms, water, and curry seasoning. Check your package to see the water to curry seasoning ratio. I normally read the directions then double the water so that it’s not as salty.

Then right at the last minute I added half a bunch of watercress cut into bite sized pieces. The watercress adds a nice crisp freshness to the final dish! I love this over some brown rice, so savory and delicious!