Vegetable Curry
This recipe is really hard to mess up. Because curry powder is already a cool blend of spices, one jar is all you need for layers of flavor. With at least five kinds of vegetables, including a cruciferous one, a big bowl meets your daily requirements. Serve it with brown rice or another hearty grain.
1 1/3 cups vegetable broth
1 red onion, chopped into bite size pieces
3 cloves garlic, minced
2 inch knob of fresh ginger, finely grated
Head of cauliflower
3 medium red potatoes
2 medium carrots
3/4 cup brown lentils
1 cup frozen peas
2 Tablespoons of curry powder
3/4 cup coconut milk
Salt to taste (about 2 teaspoons)
Rinse and drain lentils and set aside. Mince garlic and grate ginger. Chop onion, cauliflower, potatoes, and carrots into bite-size pieces.
Heat 1/3 cup of broth in a large pan. (I use my dutch oven.) Sauté onion for about three minutes and add garlic and ginger. Sauté for a minute longer. Add cauliflower, potatoes, carrots, lentils, and the remaining cup of broth. Cover and cook until the vegetables are soft about 15-20 minutes. Add the peas and curry powder. Pour in the coconut milk and mix well. Heat through and salt to taste. Serve with brown rice.