Vegetable Curry

Comfort food is what I’m all about, as long as it’s healthy … Indian spices simply havef it!

Check out this Indian-inspired recipe that my family is obsessed with!

Ingredients:

1 tablespoon ginger root, grated

1 tablespoon turmeric root , grated

3-4 garlic cloves, minced (or 4 garlic confit)

1 large onion, chopped

1 spicy pepper, sliced

3 tablespoons olive oil

5 stalks celery, chopped

2 carrots, chopped

3 yams, cubed

1 1/2 cups fresh peas or frozen

1 1/2 cups cauliflower

1 tablespoon yellow curry powder

1 tablespoon sweet paprika

1 tablespoon vegetable base

1 can coconut milk

1 /2 cup water

1/2 cup cilantro, chopped

+salt

+pepper

Directions:

Heat stove to medium-high. Take a cast iron pot and add olive oil, ginger, turmeric and garlic, sauté for a minute, then add onion, celery, carrots, yams, peas, and cauliflower. Sauté for a few minutes. Add yellow curry, sweet paprika, salt and pepper, and sauté. Add a little water if needed to release the bits from the pan. Add coconut milk, vegetables base, salt and pepper. Bring to a boil and then lower to simmer until all the vegetables are tender.

Serve over rice.