Down & Dirty Curry

Instructions

Heat the oil in your big pot over medium heat til it is hot. Throw in your spices of choice (or availability) and stir them around to toast them, about 30 seconds. Add the onion, garlic, ginger, tomatoes and stir that around. It will bubble and pop at you but just tell it to behave and keep stirring. Cook that a couple of minutes.

Add your vegetables. Add a cup or two of water so that the vegetables are almost covered. Nows a good time to add salt, maybe a half teaspoon.

Stir it all up and cook it, bubbling, about 15 minutes or until the vegetables are soft. Add your beans and heat through.

Throw cilantro on top if you are inclined.

Serve this with rice or, if you have none of that, then tell your man its soup and get over it.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4

Ingredients

1 Tblsp oil any kind really
Spices (use whichever of these you have on hand, about a tsp of each): ground cumin, coriander, mustard seed, paprika, turmeric
2 Tblsp curry powder
1 onion, minced, about a cup
3 cloves garlic, minced
1 tsp grated ginger (drop it if you dont have it, itll be fine, or use dried)
1 15oz can tomatoes (diced, or whole and mashed, or pureed, or stewed, I dont care)
Assorted vegetables (frozen is fine, about 4 cups total, cut into chunks): carrots, potatoes, sweet potatoes, green beans, broccoli, squash, bell pepper, cabbage, collard greens, peas, really just about anything you have. Cut the starchy ones into smaller pieces than the green ones.
1 15oz can of beans (chick peas, kidney beans, pintos, whatevs), drained

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