Vegetable Curry

This recipe is warm and comforting, and can be adapted to suit the vegetables available from the garden.  The bold flavours work well to create a satisfying meatless main dish!

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Ingredients

3 potatoes chopped (yams or sweet potatoes work well as a substitute)*

1-2 large cooking onions, chopped**

1 large pepper (colour depends on preference)**

3 small carrots, diced

1 can of coconut milk (Coconut milk adds creaminess. If unavailable, water or vegetable stock works well)

1-2 tsp Curry Powder (can use paste as well)***

1 can of chickpeas****

2 cups of cooked white or basmati rice for serving (cook according to package directions)

Directions

  1. Heat oil in skillet over medium-high heat for 1-2 minutes.
  2. Add onions, peppers, potatoes, and carrots.  Sauté for 4-5 minutes. Stir to prevent burning.
  3. Add half of the coconut milk and curry powder. Stir ingredients together. Bring to a boil, and then reduce heat to low and cover.  Check on the mixture and stir often.
  4. Feel free to add more coconut milk or water if you feel your curry is losing too much liquid. Everyone has a difference preference for how liquidly their curry is.
  5. Once the potatoes are soft and crumbly, the curry is ready.  This should take 15-20 minutes.  The longer the curry cooks, the more the potatoes will dissolve, adding to the natural thickness of the curry.
  6. Once your curry reaches the desired thickness, remove from heat and serve over cooked white rice.  Enjoy! *If you want to speed up the cooking process, chop the potatoes into smaller pieces.**If you prefer crispier onions and peppers, sauté in 1 tbsp of oil and set them aside.  Add the sautéed onions and peppers back into the pot at the end of the cooking process. 

    ***If using a curry paste, reduce the amount.  Pastes tend to be stronger.  It is a good idea to add small amounts at a time and taste as you go to ensure the desired flavour is reached.

    ****If using dried chickpeas, need to soak ahead of time using one of the following methods:

    1)       Quick soak = ¾ : 1 water to beans, simmer for 2 mins, remove from heat, let stand for 1-2 hours covered. Drain. Boil until tender.

    2)       Microwave = cover beans in water, cook high 8-10 mins until boiling ,boil for 2 mins, let stand 1hr. Drain.

    3)       overnight soak = 3:1 water to beans, leave in water over night, boil until tender

    4)       Cook in slow cooker on low for 6-8 hours using 3:1 ratio water:beans

    Remember to change water often to reduce flatulence; don’t add baking soda –beans become ‘mushy’