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Veggie Curry

by Julie Lieber / Friday, 06 October 2017 / Published in Indian Night, One Dish Meal, Vegan
Veggie Curry
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Curries are great ways to enjoy whatever leftover veggies you may have laying around the house. This curry features warm spices, along with coconut milk, for a delicious and comforting early fall meal. I use potatoes, eggplant and string beans, but you can be creative and substitute other vegetables instead.
Ingredients
  • 1 Onion diced
  • 1 Jalapeno pepper seeds and ribs removed and chopped fine
  • 3 Cloves Garlic
  • 1 Cup Broth vegetable or chicken
  • 2 TBS Oil
  • 1 Cinnamon stick
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Coriander
  • 1 14 oz coconut milk
  • 2 Tomatoes, large diced (or one can chopped tomatoes)
  • 1 14 oz Extra firm tofu drained cut into bit sized cubes
  • 1 Eggplant, small cut into bite sized pieces
  • 1 lb Potatoes cut into bite sized pieces
  • 2 Cups Green beans cut into bit sized pieces
  • cilantro** to garnish
  • salt and pepper to taste
  • 11/2 Cups Uncooked rice I like to use brown basmati rice
Ingredients
  • 1 Onion diced
  • 1 Jalapeno pepper seeds and ribs removed and chopped fine
  • 3 Cloves Garlic
  • 1 Cup Broth vegetable or chicken
  • 2 TBS Oil
  • 1 Cinnamon stick
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Coriander
  • 1 14 oz coconut milk
  • 2 Tomatoes, large diced (or one can chopped tomatoes)
  • 1 14 oz Extra firm tofu drained cut into bit sized cubes
  • 1 Eggplant, small cut into bite sized pieces
  • 1 lb Potatoes cut into bite sized pieces
  • 2 Cups Green beans cut into bit sized pieces
  • cilantro** to garnish
  • salt and pepper to taste
  • 11/2 Cups Uncooked rice I like to use brown basmati rice
Instructions
  1. Combine the onion, jalapeno and garlic with the broth and set aside. (I recommend placing them all in a mini chop or blender with the broth and blending until smooth.)
  2. Place a large pot or Dutch Oven over medium high heat and add oil. Add the spices to the oil and stir until fragrant, about 1 minute.
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  3. Add the vegetable and broth mixture to the pot and bring to a boil.
  4. Then add coconut milk and tomatoes to the pot. Bring to a boil and add the tofu, eggplant and potatoes (or whatever vegetables you are using) to the pot. Stir to coat with the sauce.
  5. Cover and cook until the vegetables are cooked through, but not mushy, about 30 minutes.
  6. Then, stir in green beans and cook until the beans are bright green and cooked through but still have some bite.
  7. Turn off the heat and remove cinnamon stick. Serve curry over steamed rice.
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