Monday, May 3, 2010

Spring Veggie Curry

From The Accidental Vegan

Serves 6

1 1/2 TBSP olive oil (I used coconut oil)
1 onion chopped
2 cloves garlic minced
1 TBSP ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cardamom
1 tsp sea salt
1 bunch asparagus, cut in bite sized pieces
1 bunch swiss chard, chopped
8 ounces sugar snap peas, trimmed
1 tomato, chopped, or 1/2 cup canned crushed tomatoes
1 red bell pepper, cut in bite sized pieces
1/4 cup coconut milk

Heat the oil in a saucepan or skillet over medium low heat, add onion, garlic, ginger, cumin, coriander, turmeric, cardamom, and salt, and saute for 5 minutes until onion is soft. Stir in asparagus, chard, peas, tomato, and bell pepper and saute for another 10 minutes, adding a bit of stock or water if it seems to dry. Stir in coconut milk, cook for another minute and serve hot.

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