Easy Vegetable Curry
Prep time: 30 minutes
Cook time: 20 minutes
Makes: 4
Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 cups coconut milk
- 1-2 tablespoons curry powder
- 4 teaspoons soy sauce
- 4 teaspoons maple syrup or brown sugar
- ½ teaspoon salt
- ½ yellow onion, diced
- 1 yellow squash, diced
- 1 zucchini, diced
- ½ large eggplant, diced small
- 1 cup canned or cooked chickpeas (garbanzo beans)
Directions:
- Heat the olive oil over medium heat. Add the onions and garlic, and cook until tender.
- Add the coconut milk, curry powder, soy sauce, maple syrup or brown sugar, and salt. Stir well and bring to a simmer.
- Add the squash, zucchini, eggplant, and chickpeas to the curry sauce. Cover the pan and allow the curry to cook until the vegetables are tender (for about 10 minutes).
- Turn off the heat and stir one last time before serving. Serve over rice and enjoy!
Notes:
Curry powder is a mixture of spices. It might include ginger, turmeric, coriander, cinnamon, cumin, black pepper, and others. In India cooks often grind spices fresh for each dish. Curry powder is a quicker way to add Indian flavors to food.