Spicy Veggie Curry

Ingredients

• ½ Tablespoons Oil, More If Needed
• ½ 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
• ½ whole Jalapeno Pepper, Sliced (optional)
• 1 Tablespoon Sun-Dried Tomatoes (Or More, To Taste)
• 5 whole Pitted Large Green Olives (Optional)

Preparation Instructions

Chop your veggies. If you haven’t already, prepare your side (jasmine rice, brown rice, quinoa, etc) to cook alongside your curry.

On medium heat, warm up a bit of olive oil in a large skillet. Add onions and cook until translucent, then add your cubed potatoes. After a couple of minutes, add coconut milk, curry powder and tomatoes. If you want your curry to be really spicy, add in the jalapenos here too.

Simmer until the potatoes are fork tender and the sauce has reduced, about 20-30 minutes. Add sun-dried tomatoes and olives near the end.

Serve over whichever grain you prefer, and dig in.

Note: Feel free to use whatever vegetables you have on hand. But I find that potatoes and tomatoes are a must!