One night I had a lot of vegetables from my garden and needed to eat them all before they went bad. I had eggplant, zucchini, tomatoes, and peppers and was feeling tired of making Italian inspired dishes with those ingredients. Having some potatoes and onions on hand, I thought I’d make a quick curry. It ended up being incredibly creamy and delicious in addition to quick and easy.
You can adapt the recipe to put whatever you feel like or whatever you have on hand. You could do chickpeas, spinach, green beans, carrots, sweet potatoes – endless opportunities!
Garden vegetable curry in a hurry
Preptime: 15 minutes
Cook time: 30 minutes
For the curry:
3 tbsp coconut oil
1 medium onion
2 small or 1 medium sized zucchini, diced
1 large Japanese eggplant, diced
2 medium anaheim chilis or 1 bell pepper, diced
2 small yukon gold potatoes
3 small red slicer tomatoes or 1 can petite diced tomatoes
1 can full fat coconut milk
1 tbsp yellow curry powder
1 tsp cumin
1/2 tsp crushed red pepper
1/2 tsp tumeric
Salt and pepper
Heat the coconut oil in a heavy bottom pot like a Dutch oven. Add the onion and cook until browning, about 7 minutes.
While the onion is cooking, combine the coconut milk and the spices in a small blender or a bowl and blend or stir well to combine.
Add the zucchini, eggplant, and peppers to the onion and cook for about 4 minutes until they start to sweat. Season with salt and pepper. Add the potatoes and tomatoes, cooking for about another minute.
Add the coconut milk with the spices, mixing well. Bring to a boil and then reduce the heat to medium low and simmer for about 20 minutes or until the potatoes a soft. Taste and adjust salt and pepper as desired.
Serve over rice and with some naan.