Spicy Veggie Curry

Name: Spicy Veggie Curry
Ingredients: 1/2 Tablespoons Oil, More If Needed; 1/2 whole Small Onion, Chopped; 2 cups Cubed Red Or Yukon Potatoes; 1 cup Canned Coconut Milk, Lite; 1 teaspoon Curry Powder, More If Desired; 1 whole Tomato, Cut Into Chunks; 1/2 whole Jalapeno Pepper, Sliced (optional); 1 Tablespoon Sun-Dried Tomatoes (Or More, To Taste); 5 whole Pitted Large Green Olives (Optional)

9 ingredients

11 steps

Ingredients

1/2 Tablespoons Oil, More If Needed
1/2 whole Small Onion, Chopped
2 cups Cubed Red Or Yukon Potatoes
1 cup Canned Coconut Milk, Lite
1 teaspoon Curry Powder, More If Desired
1 whole Tomato, Cut Into Chunks
1/2 whole Jalapeno Pepper, Sliced (optional)
1 Tablespoon Sun-Dried Tomatoes (Or More, To Taste)
5 whole Pitted Large Green Olives (Optional)

Directions

1

Chop your veggies.
2

If you havent already, prepare your side (jasmine rice, brown rice, quinoa, etc) to cook alongside your curry.
3

On medium heat, warm up a bit of olive oil in a large skillet.
4

Add onions and cook until translucent, then add your cubed potatoes.
5

After a couple of minutes, add coconut milk, curry powder and tomatoes.
6

If you want your curry to be really spicy, add in the jalapenos here too.
7

Simmer until the potatoes are fork tender and the sauce has reduced, about 20-30 minutes.
8

Add sun-dried tomatoes and olives near the end.
9

Serve over whichever grain you prefer, and dig in.
10

Note: Feel free to use whatever vegetables you have on hand.
11

But I find that potatoes and tomatoes are a must!