Vegetable Curry In A Hurry

In an attempt to get my family to diversify their taste buds (and some talk about curry dishes from a friend) I did some experimenting in the kitchen with various spices.  But like all busy mamas and papas with a schedule to keep, it had to be ready in less than 30 minutes and easy to cook.
Viola!  Vegetable Curry In A Hurry was born.

My kids are surprisingly adventurous when it comes to trying new, healthy foods but they were not exactly thrilled by this new flavor I was giving them.  It did help to give them small portions with rice (something they're more than used to) and discuss all the health benefits of curry, such as the fact that it contains turmeric, an antioxidant and anti-inflammatory.

Vegetable Curry In A Hurry

makes about 6-8 servings

2 Tb. extra-virgin olive oil

1 Tb. fresh ginger, minced

1 Tb. garlic, minced

1 C. yellow onion, diced

1 medium apples, peeled & grated

1/2 C. raisins

1/2 tsp. ground cinnamon

1 tsp. ground cloves

2 Tb. curry powder

1 bay leaf

1 C. vegetable broth

3 C. sweet potatoes, peeled & cubed

2 C. tomatoes, diced

2 C. swiss chard, roughly chopped (or try spinach)

sea salt to taste

optional: whole cashews and/or shredded coconut

Serve over rice.

In large saute pan, heat olive oil over medium heat.  Stir in ginger, garlic and onions, cooking for about 2 minutes.  Add in grated apple, raisins, cinnamon, cloves, curry and bay leaf.  Stir and cook for 3 minutes more, then pour in vegetable broth.

Next, add in sweet potatoes, tomatoes and salt.  Cover and cook for 10 minutes more, or until the sweet potatoes are tender.  

Turn off heat, remove bay leaf and stir in swiss chard (or try using spinach if you prefer) until wilted.  

Add more salt as needed and ground pepper to taste.  

Serve over rice and sprinkle on optional cashews and/or shredded coconut.

This recipe was inspired by a Cuisine At Home Winter Vegetable Curry recipe.




What kind of curry dish do you like best?