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01-08 Veggie Curry

Steam:
1 1/2 lbs of salted small red potatoes and/or sweet potatoes
While steaming,(haha, don't be mad !!) saute in large pan:
1 med onion, chopped
in 1 T unsalted butter
2 T EV olive oil
1/2 colored bell pepper, cubed
on low, about 5 minutes
Stir in 1/2 t cumin
1/2 t curry powder
1/8 t tumeric
1/8 t cayenne pepper, if any. (increase these spices as desired)
While onions cook, in small saucepan of boiling water blanch*:
8 oz tempeh, cubed (and/OR use cooked chicken, chopped)
Add tempeh to onions, then use that boiling water to blanch:
1/2 c fresh or frozen & thawed haricots verts (skinny green beans)
While beans are blanching, add to onions: (but don't forget them!)
1 cup of fresh tomatoes, diced or 1 can of diced tomatoes
3/4 c water
1 c light coconut milk or splash of cream
Simmer 5 minutes then add the blanched beans and steamed potatoes.
Serve topped with cubed avocado and fresh cilantro
Can be eaten as a soup or served atop rice

*place in boiling water 3 mins & remove quick. Beans should be bright, not darkening (too long)

Recipe variation from 101cookbooks.com
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