Veggie Coconut Curry

This curry of many colors is a beautiful way to help you “eat the rainbow” for healthy living. Chickpeas can be added to increase the protein content.

• 2 pounds of vegetables, cut into large chunks– choose any combination of potatoes, sweet potatoes, winter squash, carrots, broccoli, celery…
• 1 medium onion (red, yellow, or white) sliced in ¼ inch, half moons
• 3 tablespoons olive oil, divided
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 ½ teaspoon chili powder
• 1 (15 ounce) can diced tomatoes
• 1 ½ cup coconut milk
• 4 cups roughly chopped greens; choose from kale, spinach, collard greens, mustard greens…
• Salt and pepper, to taste
• Steamed brown rice, for serving
• Chopped cilantro, for serving

Preheat oven to 400^o F. place the vegetables, plus onions on a baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper. Stir to coat evenly. (If using broccoli or celery, do not include them in the roasting.) Roast in the oven for 20 minutes, or until tender. Remove from the oven and set aside.

While the vegetables are roasting, heat remaining oil in a large skillet, or dutch oven over medium high heat. Add ginger and garlic and sauté for 3 minutes. Add cumin, garam masala, turmeric, and chili powder, stirring for about 2 minutes, until you can smell the spices.

Stir in the tomatoes (with juices), and the coconut milk. Let this simmer, stirring often, for a couple of minutes. Add the broccoli or celery, if using these, and let them cook for a few minutes.

Stir in the greens, cover and let simmer until the greens begin to wilt. Add the roasted vegetables and stir it all together. Taste and adjust seasoning with salt and pepper.

Serve over brown rice and add a sprinkle of chopped cilantro.

Makes 6 – 8 servings. Prep time, about one hour.

Recipe adapted by Jane Blaisdell. Original recipe by Elizabeth Bryant, http://www.lizzywrite.com

Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family. View all posts by madesimplybyjane