Vegetable Curry
Layers of Happiness
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Ingredients
1 large red onion, finely diced1-1/2 tsp ground cumin
4 cloves garlic, minced3/4 tsp ground turmeric
1 broccoli head, chopped into florets1/2 tsp cayenne
3 medium potatoes, 2 sweet, 1 red, peeled and diced1 tbsp tomato paste
2 medium tomatoes, cored, seeded, coarsely chopped (about 1-1/2 cups)2 cups vegetable or chicken broth (use rest of coconut milk to make up liquid)
1 cup frozen peas1 cup light coconut milk
4 cups spinach, lightly packed (2 handfuls)1 tsp cinnamon
1 lime, juiced and zested1 Raita recipe
2 tbsp fresh cilantro, chopped1 pkg naan / pita bread
1 tbsp fresh ginger, finger gratedRice
1 tbsp ground coriander
Directions
In a large pot, heat 2tbsp oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute. Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 5-10 minutes. Add the broccoli, potatoes, tomatoes, and peas. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt. Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice with Raita and Naan and garnish with cilantro. Note: original recipe used cauliflower instead of broccoli.