1 tbsp chopped garlic
1 tbsp chopped ginger
1/2 spanish onion med diced
2 med size carrots med diced
3 ribs celery med diced
1 red bell pepper med diced
1 large sweet pot med diced
2 cups butternut squash med diced - (have all vegetables diced same size)
1 can crushed tom 14 oz
1 can coconut milk 14 oz (In a pinch I have used sour cream when there is no coconut milk)
curry powder to taste - you can doctor this by adding cumin, cinnamon, cardamon and bloom the spices by tossing them in a hot pan till lightly toasted
salt and pepper to taste
I did not use beans today but adding garbanzo beans and/or tofu is good source of protein.
toss pot and squash with a little curry and olive oil salt and pepper put on a oiled sheet pan and place in 350 F preheated oven. Roast for 7 -10 min till fork tender.(Little color is good)
Sweat all other vegetables in a pot with olive oil and season with curry and salt and pepper. After vegetables are translucent add tomatoes, cover and simmer for 8-10 min.
Add coconut milk, simmer for 2-3 min. add roasted squash and potatoes and taste, adjust seasoning as needed.
Add curry in moderation as the heat grows quickly, you can always add more, but you can not take it out.
Serve over jasmine rice.