Vegetable curry

This one is sweet potato and spinach with quinoa.

I really like curry. I also try to serve at least one vegetarian meal a week. I don't digest beans well so it is a struggle to come up with really good vegetarian meal ideas. I use this one often.  It is also very flexible and can work with almost any combination of vegetables fresh or frozen.  This means I can pretty much scrape a curry together no matter what. You can also add chicken, beef, shrimp, fish, whatever if it is a meat night at your house. If you can handle legumes chick peas are a great addition too.

2 tablespoon oil
1/2 diced onion
1 clove garlic diced
1 tablespoon fresh ginger grated
curry (paste or dried) (depends on your taste and your curry - you can figure this out)
2 cups diced vegetables (*see note below)
1 cup coconut milk
1 cup diced tomatoes (frozen, canned, fresh - they all work or you can leave them out)
salt to taste
sugar just a little (1 teaspoon) if needed, sometimes I think it enhances the flavors, sometimes I don't seem to need any.

Add oil to pan, add onion, garlic, ginger and curry.  Cook until translucent.  Add your choice of diced veggies.  Cook for a few minutes. Add tomatoes, coconut milk, salt, sugar.  Simmer till veggies are cooked. If there is too much liquid, keep simmering till it boils off.  If using spinach or peas, wait till you are almost ready to serve before adding them so they are not overcooked. The other vegetables seem to be able to handle sitting around just fine (maybe waiting for the rice to cook or my husband to come home).

*I use whatever vegetables look good in the supermarket, or are growing in my garden, or I have leftover in my fridge.  Here is a list of possibilities (use about 2-3 cups diced vegetables, more if leafy greens):

spinach (fresh or frozen)
green beans (fresh or frozen)
zucchini
summer squash
carrots
sweet potato
 peas (frozen work great)
kale
eggplant (roasted, peeled and diced)
bell peppers

Two combinations I particularly like are: sweet potatoes, summer squash and peas; spinach and red bell pepper.

I always serve this with rice or quinoa and poppadoms (thereby getting my complete protein).  My kids always eat it, well at least Leah does.