This vegetable curry makes a welcome addition to a many-curry meal but also makes an excellent centerpiece for a simpler luncheon or supper. For a larger yield, allow one cup vegetables per person and increase the other ingredients proportionately.
4 cups (approximately) assorted fresh raw vegetables: broccoli, cauliflower, brussels sprouts, carrots, sweet red peppers, and others as desired
6 cloves garlic, chopped
1/4 cup olive oil, or more if needed
1 tablespoon Madras curry powder
2 teaspoons red pepper
Wash and peel vegetables as necessary. Separate broccoli and cauliflower into florets, slice carrots, and slice peppers. Place mixed vegetables in a large pot and add garlic and oil, using enough oil so vegetables won't burn onto the bottom of the pan. Add curry powder and red pepper and mix well. Cover pot tightly and steam vegetables over low heat until tender.