Curry is one of those spices I never knew how to cook but my adventure with this tasty spice began when Joe ordered a curry clay pot dish while we were eating at a Vietnamese restaurant a few years ago. He kept raving about the dish so I took a quick taste test in hopes that I could figure out the ingredients and replicate the dish once we got home. I knew that I had a challenge ahead of me but I wanted to give it a try.
After several attempts I finally came up with a winner. It is full of flavor with a wonderful mixture of sweet and spicy. It is also packed with veggies so you will get lots of vitamin A and calcium with this delightful dish.
I love left overs and this is one of those dishes that taste even better the next day. Hope you enjoy.
2 Tbsp olive oil
6 cups diced sweet potatoes
1 cup diced carrots
4-5 cups of chopped broccoli
1 cup diced onion
3 Tbsp minced garlic
2 14oz cans of light coconut milk
2 cups broth or 2 cups water plus 2 bouillon cubes(I love Rapunzel brand,vegan/no salt bouillon)
½ tsp cayenne pepper
1 ½ Tbsp curry powder
1 tsp ground ginger
dash of cinnamon
2 tsp salt ( everything I used had no salt added, so if your bouillon or broth has salt just add salt to taste)
2 Tbsp pure maple syrup, or you could use brown sugar or honey
Chop all your veggies.
Heat olive oil over med/high heat, sauté onion and garlic for about 3 minutes.
Add in the sweet potatoes, carrots and broccoli, sauté for 5 minutes.
Add the spices (cayenne pepper, curry powder, cinnamon and ground ginger) to the veggie mixture, saute for 2 more minutes.
Lower heat to medium, add coconut milk and broth. Let mixture cook until vegetables are tender.
Approximately 15-20 minutes.
Add maple syrup or sweetener of choice. I always do a taste test and at this point and add salt as needed and if you prefer more spice feel free to add more curry powder and/or more cayenne pepper.
Serve over brown rice.