Saturday, January 14, 2017

Indian Vegetable Curry

 As I was rummaging through my refrigerator this morning, I realized that I had a vegetable emergency on my hands.  There were way too many vegetables and no plans to use them. Vegetable curry was the answer.

 I sauteed black mustard seeds in some oil along with a tablespoon of turmeric.

 When the seeds began to pop, I added 2 cups of quartered cherry tomatoes and cooked them for about 3 minutes.

 Next, I added 1/3 cup of green curry paste and 1-1/2 tsp of salt..

 Stirred it to combine and let it simmer a bit.

 The I added 1 Pound of green beens, about 8 medium potatoes cubed and 5 sliced carrots.

 Add enough water to barely cover it.  Add several chicken bouillon cubes.   Bring it to a boil then turn it down to a simmer, cover and cook for 20 minutes until the potatoes are tender.

 Add 4-5 cups of chopped kale.

 Stir it in and cover and cook over a simmer for 10 more minutes.

Stir in 1 can of coconut milk and cook it at a simmer a bit and taste it and adjust the seasoning.
Serve it with a big scoop of basmati rice.