curry!

Curry is one of those things that people tend to feel very strongly about, one way or the other. Curry is  like Obama. Nearly every person I’ve encountered is either a blubbering fanatic who plasters their car with his stickers and won’t speak to you for a week if you so much as whisper that he’s not actually 100% African American, or else they just want you to hold still for a minute so they can rant about his non-existent birth certificate and how Michelle is actually just a really muscular, fashion-challenged robot, proven by her wearing of sleeveless shirts in the White House.

As for me, I’m a little presidentially apathetic, probably because I can’t vote (Virgin Islands citizen) and was living overseas during the election, so thankfully missed out on most of the hoopla that came with it. One thing I am absolutely not apathetic about, however, is curry. I love the stuff. Not everyone does, especially my dad, who when asked for a list of foods he absolutely detests, replied “Curry and beans,” but I cultivated an affection for it while living in London, where curry can be smelled and tasted anywhere, at absolutely any time of the day. This recipe was inspired by the Spring Vegetable Curry recipe in Devra Gartenstein’s “The Accidental Vegan.” I do, however, use more coconut milk, much more seasoning, and many more vegetables (which can be eliminated and added to, whatever your preferences are).

Veggie Curry

Ingredients:

-about three tbsp of olive oil to start (add more as you sautee)

-1 onion, chopped

-1 golf-ball sized hunk of ginger, grated

-3 cloves garlic, minced

-1 bunch broccoli, chopped up

-3/4 cup of carrots

-3/4 cup sugar snap peas

-1 small bag of English peas

-a handful of asparagus

-1 red bell pepper, chopped

-1/2 a head of cabbage, chopped

-1/2 a can of chickpeas

-1 can of coconut milk

-a few pinches of cayenne pepper

here's the curry and coconut milk I used

Directions:

Heat olive oil at the bottom of a fairly large pot, and add the onions once it’s sizzle-worthy. Once the onions are just about clear, add garlic, ginger, and first scoop of curry powder. Sautee for about two minutes, then add peas, broccoli, carrots, asparagus, zucchini and red pepper. Stir around and sautee a bit, gradually adding curry powder (I personally like things really spicy, so I was very liberal in my curry-use; however, for your own preference, you might want to taste things as you go). After about five minutes of sautee, add sugar snap peas, cabbage, and chickpeas. Scoop in a bit more curry, salt to taste, and when it’s just about done, add about three pinches of cayenne (or more, or less) for some heat. Finally, pour in the coconut milk, stir in your last scoop of curry powder, and serve over your favorite kind of rice (I just use the Uncle Ben’s from the microwavable bag).

mmm... this curry has my vote. and it's so easy to make!

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