We love our curry, and this adaptable recipe can be made with any of your favorite vegetables.

Ingredients:

• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, peeled and minced
• 1 carrot, peeled and sliced
• 1-2 jalapenos, sliced (if you like the heat)
• 2 Tbsp. curry powder
• 1 tsp. cumin
• 1 tsp. turmeric
• 1 tsp. coriander
• 2 Tbsp. olive oil
• 1 Tbsp. flour
• 2 cups vegetable broth
• 1 large sweet potato, peeled and cubed
• 4 oz. snow peas, trimmed
• ½ cup frozen green peas
• ½ can coconut milk
• Salt and pepper to taste
• 1 cup chopped cilantro and parsley
• Lime wedges
• Cooked rice of your choice

Preparation:

In a medium to large pot, saute first 8-ingredients in olive oil until veggies start to cook and spices become fragrant. Add flour and cook until golden. Add cubed sweet potatoes, then enough vegetable broth to just barely cover them. Simmer gently, stirring occasionally until sweet potatoes are tender. Add coconut milk, taste, and add salt and pepper to your liking. Stir in snow peas and green peas and cook just until snow peas are barely tender. Place curry into bowls, and serve with cooked rice and lime wedges. (Note: The vegetable broth and coconut milk are approximate measures; add more or less depending on whether you like your curry thick or thin.)