COLORFUL CURRY

COLORFUL CURRY
(Makes 3-4 entree portions)

Ingredients:

1-2 cups free-range, organic chicken or veggie broth
2-3 tsp. crushed garlic
Juice of 1/2 Meyer lemon
1 tsp. ground cumin
2 russet potatoes, scrubbed and cubed
1/2 tsp. salt, or to taste
10 baby carrots, sliced diagonally into thirds
1 bag Trader Joe's fresh broccoli/cauliflower
1/2 red onion, thickly sliced
10 tomatoes (Roma or similar), chopped
1-2 tsp. curry powder
1-2 tsp. garlic powder
1/4 can Trader Joe's light coconut milk (or other milk/cream)
1/4 cup seedless raisins

Directions:

1. Place potato chunks in a covered casserole dish and microwave for 7 minutes, stirring once or twice.
2. Cover the bottom of a deep sauce pan with broth and heat over low-medium heat.
3. Stir into broth crushed garlic, lemon juice and cumin. Heat until fragrant and beginning to bubble, approximately 3 minutes.
4. Add potato to pan and mix well.
5. Cover pan and simmer for 5 minutes, stirring occasionally.
6. Add carrots and broccoli/cauliflower to pan, stir, recover, and continue simmering for a few minutes.
7. Add tomatoes and onion. Add additional broth as needed to keep mixture moist and with a bit of liquid in the bottom of the pan. Recover and continue cooking for a couple of minutes.
8. Stir in raisins, curry powder, garlic powder, salt, and coconut milk. Recover and continue cooking.
9. Continue stirring and cooking until some of potato and tomato are disintegrated and mixed in with sauce, and broccoli and cauliflower are tender, approximately 5-10 more minutes, stirring frequently to prevent sauce from sticking to the pan.
10. Serve with brown rice and garlic naan.

Notes:

*Add garbanzo or lentil beans to make a complete protein, or serve with a lentil dish on the side.

*My favorite tomatoes are the small, on-the-vine Campari tomatoes from Costco.

*Add chili powder along with curry powder for more of a kick.