Vegetable Curry

The temperature is dropping and the wind picking up. Soup seemed perfect for this chilly January night. Using only what I had on hand I made it in under an hour. It was delicious. I served it with chickpea flatbread.

Vegetable Curry

2 Tablespoons Olive oil

2 yellow onions, peeled, diced large

3 large zucchini, diced large

3 large yellow squash diced large

12 oz carton sliced mushrooms

4 garlic gloves minced

2 teaspoons minced fresh ginger

2 (15-ounce) cans coconut milk

16 oz vegetables stock

5 tablespoons red curry paste

5 tablespoons sambal, or to taste

2 cans diced tomatoes with liquid

4 1/2 cups cooked rice ( I like Jasmine but had brown rice on hand tonight)

Cilantro and green onions to garnish

Salt and pepper, to taste


In a Dutch oven or other heavy-bottomed pot, heat oil over medium heat until hot. Add onions, zucchini, yellow squash, garlic and mushrooms and cook, stirring, until garlic starts to color. Add coconut milk, vegetable broth, curry paste and sambal. Stir and bring to a simmer over medium-low heat 15 minutes then enjoy. Recipe adapted from this recipe.

For serving:

4-1/2 cups cooked jasmine rice

Cilantro, green onions to garnish

Serves 8.




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