Basic Curry

Red Potato, 3 potatoes, skin left on and chopped into bite-size pieces
Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
Garlic, 2 cloves
*Cumin seed, ground, 1 tsp
*Coriander seed, ground 1 tsp
Turmeric, ground, 1 tsp
Cardamom, ground, 1/2 tsp
Anise Seed, 1/2 tsp
Salt, 1 tsp or to taste
Pepper, red or cayenne, 1 tsp
Carrots, raw, 2 medium, chopped or sliced
Cauliflower, raw, 1 cup: break into bite-size pieces
*Brocoli florets, 1.5 cup
Vegetable Broth, .5 cup
Red Ripe Tomatoes, 2 Italian tomato, chopped
Chick Peas (canned), 2 cup
Coconut Milk, Light, 3 TBS

Chop Potatoes and place in a saucepan with water. Bring to a boil, reduce heat and cook about 8 minutes or until soft. Heat the olive oil in a large saucepan. Add onion, garlic, ginger and spices. Saute for 5 minutes or until onion is soft (be careful not to burn the garlic or ginger). Add the carrots, cauliflower, broccoli and stock, stirring occasionally for about 10 minutes or until vegetables are tender. Add tomato and cook for another 3 minutes. Add potato, chick peas and coconut milk. Simmer until all flavors blend together.

Serve over brown rice (not included in nutritional count).

Makes about 6, 3/4 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JANICEMC.