VEGETABLE CURRY

Serves 2-4

I make this as a vegetable curry, but it would be easy to add chicken.  Also you could add other vegetables such as red or green peppers or green beans….

Ingredients:

2 tablespoons canola oil

1 onion, finely chopped

3 cloves garlic, minced

1 teaspoon minced ginger

2 teaspoons curry powder

1 teaspoon ground cumin

1/4 teaspoon ground cardamom

1 cinnamon stick

1 cup seeded, diced tomatoes

14 oz can unsweetened coconut milk

2 medium potatoes, diced

1 large sweet potato (peeled and cut)

2 carrots (peeled & cut)

Directions:

1. Heat oil in a large skillet over medium heat
2. Add onion and cook, stirring occasionally (about 5 minutes)
3. Add garlic and ginger.  Cook 2 minutes
4. Add curry powder, cumin, cardamom, cinnamon stick and cook stirring constantly for 30 seconds.
5. Add tomatoes, coconut milk and salt and stir.
6. Add potatoes and carrots and cover.  Bring to a boil.
7. Reduce heat to medium low and simmer until vegetables are tender (about 20 minutes)
8. Serve with rice.

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