If your into cooking this recipe is for you! Please read entire recipe before prepping.
Fall Veggie Curry
2 cups halved Cherry Tomatoes or 1 16 ounce can of diced tomatoes with juice
2 cups water
3 Tablespoons grated fresh Ginger
1 Onion cut into quartered twice
6 Cloves Garlic
SPICES: 2 Teaspoons Cumin Seed, 2 Teaspoons Coriander Seed, 1 tsp Tumeric
2 Cups of Carrots sliced half lengthwise and sliced
1 pound round Finish Potatoes quartered
1 package Organic Cremini Mushrooms quartered
2 cups floret Broccoli
1 Can Organic Coconut Milk
Salt/Cayenne Pepper
Cilantro and Black Sesame Seeds as garnish
Coconut Oil or EVOO *Serve over Krishna’s Rice Recipe*
Prep all veggies takes 1/2 hour with fresh tomatoes. Put into containers on counter so you are prepared!
Sauté Tomatoes in EVOO, add water, 1 teaspoon salt, while simmering use a small iron pan and gently sauté cumin and coriander seed, smells incredible when toasted. Add all spices and grated ginger. Simmer for 15 minutes while you sauté in Coconut or Olive Oil onion, garlic, potatoes and Carrots in separate pan for 10 minutes. In separate pan sauté mushrooms, add Sherry or water for juice after they have browned and bring to boil. Add all ingredients including coconut milk together, over low heat for 30 minutes. In separate pan put in water and bring to partial boil drop in broccoli and remove put into curry and warm so it stays green!
Would make this early in the day for the flavors to merry. Loved using my end of the summer cherry tomatoes from the garden, put to great use in this wonderful curry. Serve curry over Krishna’s rice recipe and garnish with Black Sesame Seeds for added calcium. If you’d like add sautéd tofu. You should have enough for left-overs. Serves 4.
Also, I go to local Indian Store to buy flat breads, which has a spicy chutney on the side, it makes for an amazing meal for guests or anyone. My family loves it!
In separate pan put in water and bring to partial boil drop in broccoli and remove put into
