Here’s an easy way to discover the haunting flavors of a curry. Serve with cooked farro, barley, or brown rice.
1 tablespoon extra-virgin olive oil
1 onion, diced
3 garlic cloves, diced
2 stalks celery, chopped
2 carrots, chopped
1 zucchini, chopped
1 sweet potato, peeled and diced
2 teaspoons curry powder
1 teaspoon cumin
1 can (14.5 ounces) diced tomatoes with juice
1 cup light coconut milk
Salt and freshly ground black pepper to taste
- Heat the oil in a large pot over medium heat. Add the onion, garlic, celery, and carrots and cook, stirring once or twice, for about 5 minutes, until the vegetables soften.
- Add the zucchini and sweet potato and cook for 3 minutes. Sprinkle the curry powder and cumin over the vegetables and toss to coat, cooking for about 1 minute longer.
- Add the tomatoes and coconut milk, stir, cover, reduce the heat to low, and cook for 15 minutes, or until the sweet potato is soft. Season to taste with salt and pepper