Curry in a Hurry!

So I work at an accounting office and needless to say, I don't have a lot of time, or am too tired, to cook! As I am getting a little sick of heating a can of soup every day, I decided it was time to make something that would last me the whole week and would not require daily use of a can opener! Not to mention, something fresh and nutritious might make me a little less sluggish!!! So I decided to do a "quick" veggie curry, and I made enough that I had leftovers to last me the week, when I needed to zap something in the microwave! It was delicious, and something different from the usual, plus packed with SO MANY fresh vegetables! Serve this curry over rice, or quinoa (as I did in the picture).  I hope you enjoy this colorful, healthy and quick "Curry in a hurry!"

 In a large pot, add one diced sweet potato to 3tbs olive oil. Saute for approx. 5 minutes in medium high.

 Next add the other veggies, and these can really be any that you prefer! I added two cups halved brussel sprouts, 1 zucchini diced, 1 squash diced, 2 diced carrots, 1 diced onion. Saute with potatoes until softened.

 Next, add two cups garbanzo beans.

 While veggies are cooking, mix together, 1/2c orange juice, 4tbs vinegar (I used apple cider, but white vinegar would work too), 2 tsp curry powder, 1/2tsp turmeric, 1/4 tsp cayenne pepper, 1tbs salt, 1/2tbs pepper. Mix together juice, vinegar and spices.

 and add to your veggies! Bring mixture to a boil, then reduce heat to a simmer for approx 15 minutes, so the flavors can develop!

 Right before you take the veggies off the heat, add 4 cups fresh spinach (optional).

 Serve over your grain of choice and enjoy! To me, it tastes even better heated up!!

Veggie curry

3tbs olive oil

1 sweet potato diced

2c brussel sprouts halved

2 large carrots diced

2 bell peppers diced

1 onion diced

1 zucchini diced

1 squash diced

2c chickpeas/garbanzo beans

1/2 c orange juice

4tbs vinegar

2tsp curry powder

1/2tsp turmeric

1/4 tsp cayenne pepper

1tbs salt

1/2tbs pepper

4c fresh spinach

Heat your olive oil over a medium high heat.  Add potatoes and cook for approx 5 minutes. Next add the other veggies (minus spinach).  Saute for approx 10 minutes and add garbanzo beans. While veggies are sautéing, mix together juice, vinegar and all spices. Add liquid to veggies and bring to a boil. Reduce heat to a medium low and let simmer for approx 20 minutes. Serve over your grain of choice. Serves 8!