This is a great way to use up the last of the heirloom tomatoes that are at the grocery store, and a way to use the freshest squash too! This dish comes together super fast, so get your bowls ready.
1 lg onion, sliced thin
1 lb heirloom tomatoes, halved or quartered
1 lg yellow squash or zucchini
1 small eggplant, peeled and diced
1 bell pepper, sliced
1 tbsp curry powder
1 tsp minced garlic
1 tsp cinnamon powder
1 tsp cayenne powder (optional)
Pinch of ginger powder
2 tbsp Moroccan Olive Oil
1 tsp Spicy Curry Sea Salt
4 tbsp coconut milk
Heat your oil over medium heat. Add the onion and eggplant and saute 4-5 minutes until the onions are translucent and the eggplant is softening.
Add the squash and bell pepper and cook another 3-4 minutes. Add the curry powder and the tomatoes. Saute, stirring occasionally, about 3 more minutes.
Slowly mix in the coconut milk. If you want a thicker sauce, you could use coconut cream. Simmer, uncovered for about 5 minutes.
Serve with a sprinkle of the Curry Sea Salt.
Great things to add to this are chicken, ground turkey, celery... you name the vegetable, it can go in. If you want a really thick sauce, add some plain yogurt instead of coconut milk, 1/4 to 1/2 cup should be enough.