Easy // 20 mins // Serves 4

  • 1/4 Cup EVOO
  • 1 Onion, sliced
  • 1 Potato, diced
  • 2-3 Cloves Garlic, sliced
  • 1-2 Tbs Fresh Ginger, minced
  • 1-2 Tbs Curry Powder
  • (Opt) 2 T Curry Leaves, dry
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • (Opt) 1/2 Tsp Chili Flakes
  • 1 Cinnamon Stick
  • 1 Can Coconut Milk, 13.5 oz
  • 1/2 Can Water
  • (Opt) 2 Harvest Frozen Broth Cubes
  • 2 Quarts Harvest Veggies (I used carrots, yellow squash, green pepper & kale)
  • (Opt) 1 Citrus, juice & zest
  • 1 1/2 Cups Toasted Cashews

 

Saute the onion & potato in the oil over medium high heat until tender, about 6 mins.  Add in the garlic, ginger, s&p and all the spices & sauté for a minute or two until the spices are nicely fragrant.

Add in the coconut milk, water & broth cubes, increase the heat to high and bring to a boil.

 

 

 

Add in the veggies (I hold back the kale until the end since I like it al dente) and boil until tender about 8 mins.  Garnish w/ fresh citrus juice & zest & toasted cashews. 

 

 

 

Fast & easy, this works with a wide range of Harvest produce throughout the year.  You’ll find that a coconut milk based masala is delish w/ fruit as well.  Add in an apple or pear.  Make it your own.  Share your versions on Hungry Harvest social media.

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