Vegetable Coconut Curry

Vegetable Coconut Curry
Makes: 8-10 servings
Preparation time: 15 minutes
Cooking time: 25 minutes

Ingredients
2 tablespoons olive oil
1 onion, chopped
2 tablespoons, peeled and minced ginger
4-5 carrots, chopped into circles or half moons
2 large sweet potatoes, chopped into large chunks*
2 tablespoons Madras curry powder
1/2 head of cauliflower, chopped into florets
2 cans chickpeas, drained
enough water to cover the vegetables
2 tablespoons nuoc mam
1 tablespoon sugar
2 cups of milk
1 can of full fat coconut milk

Directions:
1. Heat large pot on medium heat. Add olive oil and sauté onions and ginger while stirring, till onions are translucent.

2. Add carrots, sweet potatoes, and Madras curry powder to the pot. Sauté and stir for 5-10 minutes on medium heat.

3. Add cauliflower, chickpeas, enough water to cover the vegetables, nuoc mam, and sugar. Give a good stir. Bring to a boil, and then lower heat to simmer the vegetables for 15 minutes.

4. Stir in milk and coconut milk. Let the pot return to a simmer for 5 minutes. Check to see if the potatoes and carrots are tender. Adjust the seasonings. I usually add some nuoc mam, curry powder, or sugar.

5. Serve on top of rice or with toasted French bread.

Note: Madras curry powder has more heat than other yellow curries. But if you like it even spicier, add chopped garlic or a chopped hot pepper with the cauliflower and chickpeas.

*Half a butternut squash may be substituted for the sweet potatoes.