Garden Vegetable Curry
A great, warm curry on a cool fall day. Any vegetables can be added to this curry so use what you can find fresh and in season.
- 2 medium red potatoes
- 1 sweet potatoes
- 1 large onion
- 2 cloves of garlic
- 1 can organic crushed tomatoes (796 ml)
- 1 cup of chopped cabbage
- 1 cup of chopped zucchini
- 1 cup of chopped swiss chard
- 1 tbsp of gluten free chicken soup stock
- 2 tbsp of Splendor Garden Curry Powder
- 2 tbsp of coconut oil
- 1 can coconut milk
Preheat a large cast iron dutch oven over medium heat. Add two tablespoons of butter. Chop onion and add to butter and brown onions. The secret to great curry is too cook the spices in a bit of fat. Add curry powder to onions and stir. Add 2 garlic cloves that have been put through a garlic press. Add in the crushed tomatoes then fill the can with water and add. Dice potatoes and sweet potatoes and add to mixture. Add chicken soup stock. While waiting for the mixture to come to a boil chop veggies. If you want rice, quinoa, or a meat as a side prepare this now. After mixture comes to boil reduce heat and simmer for 20 minutes then add veggies. Cook for another 10 minutes or until tender. After all veggies and potatoes are tender add 1 can of full fat coconut milk. Bring to just boiling and remove from heat. Serve Curry over brown rice, Quinoa, or as is. This is a mild curry and is not spicy. If you prefer your curry spicy you can top your bowl with hot sauce or cayenne pepper. Best enjoyed on a chilly fall day!