Best veggie curry (in a hurry)

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It has been a while since I have shared a recipe. Lately, I have not had that much time to think meals through and document all recipes worth sharing. But stay put – plenty more mouth-watering recipes will be coming in the future. Once a week, I make a veggie curry, a favorite during these colder days. Wonderful, flavorful and healthy vegetarian option for lunch or dinner. Anything with coconut milk, please!20170121_134450
Ingredients:
thumb size fresh ginger root, peeled and diced
2 large garlic cloves, diced
1 yellow onion, sliced
1 tsp of red curry paste (nowadays, it can be bought in any super market, green or red is ok)
2 large carrots, diced
2 bell peppers, sliced into chunks
1 sweet potato cubed
1 regular potato cubed (and any other veggies such as spinach, broccoli florets or kale)
1 can (full fat) coconut milk
1/2 cup water
1 tbs soy sauce (and additional salt to taste)
1 cup brown (basmati) rice

Preparation:
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Heat some vegetable oil in a wok (or skillet) and add ginger, onion and garlic. Let is simmer on high heat for few minutes until onion starts to brown. Add the curry paste and mix it all up with a wooden spoon. After 1 minute, start adding veggies – peppers and carrots first, stirring constantly. Then add potatoes, coconut milk, water and soy sauce. Reduce heat to medium and let it simmer for about 10 minutes. Add greens towards the end as they do not take much time to cook. After about 15-20 minutes the sauce should start to thicken and veggies should be soft and fully cooked. Add some more salt if need be and serve hot over some brown rice.

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I only add 1 tsp of the paste so it would not be too spicy for kids: if you like heat, add more!

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Goodness on my plate! Enjoy!

 

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