Coconut Curry

Many of you may have a garden overfilling with veggies right now, and if you do, you need some good veggie dishes to mix it up. I love this simple curry dish. It is a little sweet and a little spicy. You can add whatever veggies you want or even add chicken if you desire.

5 cups veggies cut into 1 inch chunks. Sweet potatoes, red potatoes, zucchini, yellow squash, peas, etc.
1/2 onion, thinly sliced
1 14 oz can stewed tomatoes or diced
1 8 oz can tomato sauce
2 T. curry powder, or more as desired
1 1/2 t. paprika
2 cloves garlic, crushed
3 T. sugar or sucanat
1 14 oz can coconut milk
cayenne pepper as desired or Thai Chili paste
salt
pepper

Saute onions in oil until clear. Add in veggies, garlic and spices and stir fry 3 minutes being careful not to burn. Add in coconut milk, tomatoes, tomato sauce and sugar and stir. Cover ans simmer, stirring occasionally for about 30-40 minutes until sauce thickens. It will thicken also as it cools.

Serve with Basmati or Jasmine rice. Sprinkle with extra unsweetened coconut also if desired.