Vegetable Coconut Curry

A curry is a perfect way to enjoy all of the vegetables in your kitchen when you realize you went a bit overboard at the farmer’s market, but you don’t want to waste any fresh, delicious produce. It does call for a bit of chopping time, but once everything is in the pan, an occasional stir is all it needs until the vegetables are tender. It also tastes great the following day for lunch at work. Here’s the recipe:

Vegetable Coconut Curry
-1.5 tbs. vegetable oil
-1 small yellow onion, chopped
-4 tsp. curry powder of your choice (or smaller amount curry paste to taste)
-A dash of crushed red pepper
-1 can coconut milk
-1 cup potato, cubed
-2 cups cauliflower florets, halved and quartered as needed
-2 cups broccoli florets, halved and quartered as needed
-2 carrots, cut into thin, diagonal pieces

1. Heat vegetable oil in a large saucepan. Add chopped onion and cook until tender, 7-10 minutes. Stir often to avoid burning.

2. Add 3 tsp. curry powder and dash of crushed red pepper. Stir with onion for about a minute and then add the can of coconut milk.

3. Bring coconut milk to a boil and then add the potato, reducing to a simmer. Cover and stir occasionally until potatoes are almost (but not quite) tender, about 8 minutes. Make sure not to cook the potatoes for too long in this stage or they will turn to mush by the end of cooking.

4. Add cauliflower, broccoli, and carrots, and cover, again stirring occasionally. Cook for another 6 minutes or so, or until vegetables are tender.

5. Mix in final tsp. of curry powder and salt and pepper to taste. Serve on top of a generous helping of rice.