I’ve recently become inspired to alkalize my diet.  You can read about my reasons elsewhere in this blog, but one of the key components to an alkaline diet is LOTS of vegetables.

And I don’t know about you, but I can only eat so much salad!

So I’ve gone on a quest for delicious, easy, hearty recipes for preparing vegetables.  And as I find them, I’m sharing them with you here.

Today’s recipe is for Mixed Vegetable Curry.

3 T olive oil
1 onion, sliced (about 1 cup)
1 t. ground cumin
1 t. chili powder
2 t. ground coriander
1 t. ground turmeric
8 oz potatoes, diced small (1 large or 2-3 medium potatoes)
6 oz cauliflower, broken into small flowerets
4 oz green beans, cut into 1-2 inch pieces
6 oz carrots, sliced
4 tomatoes, peeled & choped (2 c)
1 ¼ c hot vegetable stock

Heat oil in a large saucepan over medium heat.  Add onion and cook 5-10 minutes until softened.  Stir as needed to keep the onions from burning.

Mix spices in a small bowl, then add to the onions and stir t combine.  Cook 2 minutes, stirring constantly.

Add remaining vegetables & the stock and cover.  (If you need time to chop the veggies, turn off the heat on the pan, then turn it back on again when you’re done chopping).

Bring to a boil, then reduce heat and simmer 10 – 12 minutes until vegetables are just tender.  If you like them crisp, start checking the pan after 6 minutes and stop cooking when they look good to you.

Makes 4 servings.