Simple Veggie Curry

Last night I made one of my absolute favorite dishes...vegetable curry.  The beautiful thing about this is how simple it is, plus you get tons of leftovers!

Things you'll need:

• 1 can coconut milk
• 2 sweet potatoes
• 1 large yellow squash
• 12 oz. cooked chick peas
• 1 large red onion
• Garlic
• Red curry paste or your favorite curry spice blend
• Thai basil or cilantro
• Brown basmati rice
• Bouillon cubes

Start by cooking down some garlic with the red onion (thinly sliced) in some oil (I prefer coconut oil).  After a minute or so throw in enough curry paste to coat the onions.  Note: the more spice you use here will give you a richer curry flavor, so that's your judgement.

Once that has cooked for several minutes the remaining ingredients can be thrown in the pan.  I tend to keep the pieces of produce rather large, but it doesn't really matter.  Just keep them consistent so everything cooks at the same rate.  After you have combined everything and smooth out the coconut milk, top the curry off with water so everything is covered.  Make sure to add one bouillon cube per cup of water added so the flavor doesn't thin out.

Meanwhile, cook whatever you want to top the curry with.  I recommend brown basmati rice or quinoa.  Once the curry sauce has reduced to a thicker consistency and the potatoes are tender it is ready.  Top with chopped basil or cilantro.  Some lemon zest adds a nice touch as well.