Spicy Veggie Curry

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!