simple coconut curry

This basic coconut curry is easy to prepare and makes any vegetable medley into a hearty main course! Makes approx. 4 servings.

ingredients

• 1.5-2 cups of various veggies
• optionally, tofu or some other source of protein
• 1 14oz can of coconut milk
• ~2-4 tsp salt
• curry seasonings to taste; if you don't have curry powder on hand, you can jerry rig some by mixing whatever you have of:
  • cinnamon
  • ginger
  • cumin
  • fenugreek
  • tumeric
  • paprika (mild) or cayenne (strong)
  • black pepper
  • cardamom
  • mustard
  • corriander
  (make sure to taste your mixture before adding it)

procedure

1. Chop up your preferred vegetables into medium strips, about 0.5x0.5x2 inches or so; summer squash, onion, carrot, peppers, eggplant, broccoli, etc. are all good choices for this recipe.
2. Throw all the veggies into the skillet with a can of coconut milk.
3. Add the salt and spices.
4. If you are adding protein, use your judgement to add it at the appropriate moment; meats should go in from the beginning; something like tofu or fish should go in at the last 10 minutes.
5. Simmer covered for about a half an hour, until the veggies are soft.
6. Serve over pasta or rice!