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Jim's Indian Vegetable Curry


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Serves 4-6 | Prep Time 10 | Cook Time 25

Why I Love This Recipe

FEATURING: Onions, carrots, beans, zucchini or pattypan squash, kale/swiss chard/or cabbage, and tomatoes.

This is a quick recipe Jim invented last week on the spur of the moment based on what we had at hand. You can be creative and substitute for whichever veggies you happen to have. Serve over rice (basmati is recommended).


Ingredients You'll Need

3 Tbsp oil
1 large onion, chopped
1 tsp ground cumin seeds
1/2 bunch of carrots, chopped
2/3 cup of beans, de-stringed and chopped
1 zucchini, chopped in half moons 1/2 inch think
5-6 kale or swiss chard leaves (or 4 cups of chopped cabbage, approx. 1/2 medium sized cabbage)
4 small tomatoes, diced
2 tsp ground coriander
1 tsp ground turmeric
1.5 tsp sea salt (or to taste)
A bit of fresh lime juste to serve (optional)


Directions

On medium-hight heat, sauté the onions in a heavy pan. When translucent, add the cumin seeds. Sauté 1 min. Add the carrots and sauté 1 min. Add the beans, zucchini/pattypan and kale/swiss chard/or cabbage. Sauté 1 min. Add the coriander and turmeric. Mix a few times then add the tomatoes and salt.


Reduce the heat to medium-low and simmer for 20 minutes, mixing from time to time, until the veggies are cooked. Remove from heat. Serve over rice and squirt a bit of lime juice over each bowl before eating. Enjoy!


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