Veggie Curry
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
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Ingredients
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- 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.)
- 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.
- Add the vegetable and broth mixture to the pot and bring to a boil.
- 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.
- Cover and cook until the vegetables are cooked through, but not mushy, about 30 minutes.
- Then, stir in green beans and cook until the beans are bright green and cooked through but still have some bite.
- Turn off the heat and remove cinnamon stick. Serve curry over steamed rice.