Recipe: Curry Dinner (Vegetarian / Vegan)

1/2 yellow onion
2T olive oil
2-3 carrots, chopped
3-4 new potatoes, cut into 1″ pieces
3-4 tomatoes, chopped
1 zucchini, chopped
1 cup green beans, chopped
3-4 cloves of garlic, minced
4-5 cups water
1 veggie bouillon cube
1 Tbsp tomato paste
3-4 Tbsp Indian curry paste – Patak’s curry paste is the easiest to find, comes in a jar
1 can garbanzo beans
1-2 handful dry red lentils
salt to taste

Chop up onion into thin slices and caramelize it until very dark brown in olive oil in a big pot. Do not undercook the onion. Stir constantly to prevent burning. For detailed step by step instructions on caramelizing onions to a dark brown, see here.

Add carrots, new potatoes, tomatoes, zucchini, green beans, garlic. Toss lightly and cook for a minute or two

Then add water, bouillon, tomato paste, curry paste, garbanzo beans, lentils, salt. Stir well, bring to a boil, then simmer for about an hour or until thickened.

While simmering the curry, make some brown rice with a little salt and saffron tossed in. Turmeric’s cheaper than saffron and can be used as a substitute in a pinch.

Serve curry over saffron rice.