Friday, March 14, 2008

Vegetarian Curry

This was a hit with friends of mine! It takes time but is worth the effort and lasts well in the fridge.

2-3 14 1/2 oz cans of vegetable broth
1 large or 2 small sweet potatoes or yams, peeled and cut in bite sized pieces
2 carrots peeled and cut in bite sized pieces.
1 medium sweet vidalia or other sweet onion, cut in bite sized pieces
1 small bag spinach
2 small or 1 large green bell pepper, cut in bite sized pieces
1/2 T coriander
1/2 T cumin
1/2 T tumeric
1 T curry powder
2 T olive oil
1 14 1/2 oz can chick peas (garbanzo beans)
1 14 1/2 oz can baby corn
1 brick of golden curry paste (1 package) found in the oriental section
1 can coconut milk

Either put sweet potato in boiling water for 12-15 minutes to soften up or zap in a microwave safe dish with a little water, covered by saran for 4 minutes. While they're cooking, cut up everything else and get the next step started.

Heat olive oil in large soup pot over medium heat with coriander, cumin, tumeric, and curry powder. When hot add carrots, onions, and bell pepper. Saute these veggies till tender, about 4-5 minutes.

Dump in sweet potatoes and spinach and then add curry paste brick, coconut milk, chick peas, and enough broth to just cover + a little more. Bring to a boil, then turn down to very low and simmer about 20 minutes to merge flavors. YUM. Great over rice.

You can also add cooked chicken or other veggies if you like.



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