The key to this recipe, and actually every successful dinner for me, is to prep during the day and refrigerate until ready to cook. I know this can be hard if your baby is still taking 20 minute naps like mine was until recently- but this meal is actually pretty easy- it just involves a little chopping during the day and some time to let them simmer when you actually go to cook them. Since you are just dumping all the veggies into a wok- it is pretty easy and does not require too much clean up.
2 tablespoons olive oil
2-3 teaspoons high end curry yellow spices. Both curry spice blends I use are from Whole Spice http://wholespice.com. (It contains mustard seed, cumin, coriander, fenugreek, cardamom, cinnamon, chili and tumeric)
1 teaspoon curry vindaloo (It contains black pepper, coriander, cilantro, turmeric, cumin, chili california, chili passila,chili cayenne, ginger, garlic, yellow mustard seed, green cardamom, cinnamon, fenugreek, cloves, citric acid, tomato)
1 onion peeled and chopped into slices
6 tomatoes, chopped
2 sweet potatoes, peeled and cubed
2 potatoes, peeled and cubed
3 zucchini cut into 1/2 inch slices
3 long yellow squash cut into 1/2 inch slices
3/4 cup coconut milk
a handful of thin green beans
1/2 tablespoon of sugar
sea salt and freshly ground black pepper
Heat the oil in a pan on medium heat and cook onion until soft. Add curry powders (both regular and vindaloo), then stir in the chopped tomatoes.
Add your potatoes and squash to the sauce. Pour in the coconut milk and cook until the potato is soft and cooked through. If needed add more coconut milk but the tomatoes will release water and create a nice sauce. Throw in the beans. Add sugar and more curry powder (if desired) and salt and pepper to taste. Cook for a few more minutes until tender, then serve with rice.
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