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.
  • CourseMain Course
Ingredients
  • 1 Oniondiced
  • 1 Jalapeno pepperseeds and ribs removed and chopped fine
  • 3Cloves Garlic
  • 1Cup Brothvegetable or chicken
  • 2TBS Oil
  • 1 Cinnamon stick
  • 1tsp Cumin
  • 1tsp Turmeric
  • 1tsp Coriander
  • 114 oz coconut milk
  • 2 Tomatoes, largediced (or one can chopped tomatoes)
  • 114 oz Extra firm tofudrained cut into bit sized cubes
  • 1 Eggplant, smallcut into bite sized pieces
  • 1lb Potatoescut into bite sized pieces
  • 2Cups Green beanscut into bit sized pieces
  • cilantro** to garnish
  • salt and pepper to taste
  • 11/2Cups Uncooked riceI 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.
  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.