It's been a while since I've felt enough energy to post a new recipe. And this one did not come easy. I leaned into the fact that we are still grieving Mom and have given myself permission to take a break. A long break. Even when I don't feel like cooking, I focus on staying nourished, and this is when I fall back on the easiest and most nutritious recipes.
This Garden Veggie Curry has been a lifesaver because it is so versatile, I just use whatever vegetables my garden may have gifted me (and the voracious squirrel has left alone!), coupled with whatever might be lingering in the fridge or freezer (cue the green peas!). It come together in under 30 minutes with minimal fuss and is warming and comforting. Think hug in a bowl.
All you need to achieve this delicious bowl is:
- 4 cups garden veggies, cut into bite-size pieces (bell peppers, squash, green beans, potatoes, carrots, frozen green peas, squash, broccoli, chard all work well - use what you have!)
- yellow onion
- 1 full fat can coconut milk
- 1 cup cooked chickpeas
- fresh ginger
- yellow curry powder
- ground turmeric
- ground coriander
- sweet paprika
Plus some optional add-ins:
- red pepper flakes, optional for heat
- Makrut lime leaf, optional for flavor boost
- Fresh cilantro, peanuts, cashews, black sesame seeds, optional for garnish
- Quinoa or brown rice, optional for serving.
and serve!...
DID YOU MAKE THIS RECIPE?
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