Curry is like a cozy blanket, warm and comforting.
I grew up in rural Ohio, and never even heard of curry until Culinary school. My first taste made me wonder where it had been all my life.
Of course I developed a super quick version. It is vegan and gluten free, but I always add some roasted chicken for extra protein.
I’m serving it with brown rice and green lentils.
1 cup of brown rice and 1 cup of lentils in the rice cooker with 4 cups of water. Start this before you start chopping veggies so everything will finish around the same time.
This recipe makes about 6 portions and holds great for a week
1 inch fresh ginger, peeled and grated
3 cloves of garlic, minced
1 bell pepper, diced
1 head of cauliflower, chopped
1 head of broccoli, chopped
5 carrots, sliced
2 cans of coconut milk
4 T curry powder
Salt as desired
2 limes, juiced
In a large pot, sauté onion in olive oil until caramelized.
Add ginger, garlic, bell pepper and carrots, stir and allow to sauté for a minute.
Add broccoli and cauliflower, stir
Add 1 cup of water to deglaze
Add coconut milk and spices, stir to combine
Reduce heat to medium and allow simmer for about 20 minutes until veggies are softened. Stir often
Stir fresh lime juice and adjust seasonings just before serving.