Curry Recipe

Here's a delicious chick pea and veg curry recipe. Enjoy!!!


Everything-but-the-Kitchen-Sink Vegetable Curry

Everyone at work said that my lunches smelled amazing this week!

Cut all of the vegetables first then start cooking. I'm sure that you're going to love this meal so much that next time you'll double the recipe.


Cook in a medium pot following instructions on the package:

• brown rice (or any grain) , enough for 2 people

In a large saucepan on medium heat, sauté onions until translucent:

• 1 small onion, chopped

Add and sauté for 2 minutes:

• 1 small sweet potato, peeled and cubed
• 1 large carrot (or 4 baby carrots), chopped
• 2-3 cloves garlic, minced or pressed

Add and stir well:

• 1 cup vegetable stock
• 1/2 small red bell pepper, chopped
• 1/2 small zucchini, chopped
• 1 14-oz (398 ml) can chickpeas, drained and rinsed
• 1 tsp ground turmeric
  
• 1 Tbsp curry powder
• 1 tsp ground cinnamon
• 3/4 tsp cayenne
• 1/2 tsp salt

Reduce heat and cover with lid. Cook for 10-15 minutes or until vegetables are tender.

Remove from heat and stir in:

• 1/4 cup raisins
• 1 cup baby spinach

Let sit for 5 minutes before serving.

Makes 2 large or 4 small servings.


From "La dolce Vegan!" by Sarah Kramer (a must-have cookbook)

~ Erica Jensen, FitMusician

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