Hearty, seasonal, warm....

I just made a fantastic stew like coconut milk concoction out of various organic vegetables sitting in my sister's fridge, a can of coconut milk and leftover brown rice. It's a perfect meal for fall days.  It warms your insides, makes few pots to wash, and is very well balanced in terms of getting your veggies, carbs and protein. You can almost put any vegetable that you are in desperate need to use up in a hurry.  It also tastes better the next day, and is great for work lunches if you have leak free tupperware (I recommend Starfrit's Lock n Lock line).

Ingredients: 

2 tbsp olive oil

1 onion, diced

6 curry leaves (if you don't have these, then omit)

2 cloves garlic, sliced thin, or diced

1 tsp grated ginger (if you have it)

2 stalks celery, diced

1 sweet potato, peeled and diced into small cubes

1/3 head of cauliflower, chopped into small chunks

2 red peppers, diced

1/2 cup of chopped green beans

1 zucchini squash, diced (I think that's what it's called?)

1 green zucchini, diced

1 can of chick peas (or same amount of soaked and cooked chick peas)

1 can of coconut milk

2 tbsp milk curry powder

2 tsp sambar powder (if you have it, or add some more curry powder)

2 tsp turmeric

salt to your taste

cilantro for garnish

fresh squeezed lime juice

Directions

1. In a large pot, add oil. When heated, add onions, curry leaves and salt. 

2. Once onions are soft, add garlic, ginger, celery and sweet potato. Cook for 2-3 minutes on medium heat.

3. Add cauliflower, red peppers and green beans. Cook for another 2-3 minutes.

4. Add rest of vegetables and cook for another 2-3 minutes. 

5. Add chick peas, coconut milk and spices. Add some water if coconut milk is too thick. Stir well and simmer on low for abobu 10 minutes. 

6. Taste and add salt to your taste.

7. Squeeze lime on top and garnish with coriander and serve with brown rice! yum yum yum!!