Easy Vegetable Curry

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Let's talk a break from travel posts for a recipe. After being gone, I didn't really have a menu plan for the week, but I did have some vegetables in the house that needed to be used up. Matt has been asking for a curry for a while, so that seemed like a good way to go.

This curry could not be simpler. Just sauté your vegetables, add the seasoning and liquid then let it simmer for a while. The nice thing is you can pretty much make it with whatever vegetables you have on hand. Don't have leeks, use an onion. Don't have a squash, use a sweet or regular potato. Have some green beans or peas, throw them in too. A big part of the flavor for this comes from your curry powder, so use a good one.

Easy Vegetable Curry

1 T olive oil
2 leek (or one onion), sliced
2 carrots, peeled and sliced
1 parsnip, peeled and sliced
1 small squash, peeled, seeded and cut into 1/2" pieces
1 garlic clove, peeled and minced
1 T curry powder (or more to taste)
4 oz blanch kale leaves, chopped
14 oz crushed or diced tomatoes
5.5 oz coconut milk
sirracha to taste
salt
4 servings hot rice

In a large pot heat the olive oil over medium high heat. Add the leeks, carrots, parsnip and squash. Sauté until the leeks are soft and translucent. Stir in the garlic and curry powder. Stir for about 1 minutes. Add the kale, tomatoes and coconut milk. Bring to a simmer. Reduce heat, cover and let simmer for about 30 - 40 or until the vegetables are tender.

Add sirracha and salt to taste.

Makes 4 servings.


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