Vegetable Curry

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.

Vegetable Curry

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.