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Easy Veg Curry

Yields1 Serving

 a drizzle of canola oil
 1 onion, peeled and thinly sliced or chopped
 2 garlic cloves, crushed
 1 tbsp grated fresh ginger (bottled is OK, unlike bottled garlic)
 1-2 tsp. curry paste
 1 red, orange or yellow bell pepper, seeded and chopped
 1 14 oz. (398 mL) can diced tomatoes, drained, or a chopped fresh tomato or two
 1-2 cups zucchini, green beans, potato, cauliflower or eggplant, chopped into bite-sized pieces
 ½ cup canned or cooked lentils
 1/2-1 14 oz. (398 mL) can coconut milk
 spoonful of mango or peach chutney (optional)
 1 1 small tart apple, chopped (optional)
 Salt and pepper to taste
 A couple handfuls of fresh spinach, chopped
 Chopped peanuts, salted or unsalted, to sprinkle on top (optional)

In a large skillet set over medium-high heat, sauté the onion in oil for 2-3 minutes, until soft. Add the garlic and ginger and cook for another minute. Add any veg that take longer to cook (ie potatoes and cauliflower) along with the curry paste and cook for a few more minutes.


Add the pepper and any other veggies you’ve chosen. Sauté them for a few minutes, just until the vegetables start to release their juices and soften.


Add the tomatoes and cook until most of the moisture has cooked off, then add the coconut milk and chutney and bring the mixture to a simmer. Add the apple and cook for about 5 minutes. You could always add some shrimp or leftover chicken or turkey) right about here too.


Season with salt and pepper and stir in the spinach; cook for a minute, just until it wilts. Serve immediately over rice with chopped peanuts sprinkled on top.