Vegetable Curry

The sudden change in weather was a call for comfort food.

Easy vegetable curry. I diced up seven different vegetables and sauteed them in a scant tablespoon of olive oil. Then I added enough water to cover all the vegetables, brought the water up to a boil, then turned it down to a simmer until the vegetables were almost cooked through. Then I stirred in two cubes of Golden Curry to create a chunky curry with plenty of sauce. You can get as creative as you want with the vegetables you use, but this time I used: acorn squash, purple bell peppers, carrots, onions, red potatoes, yellow potatoes, and celery.

This time, I added a vegetable that is brand new to me: moringa. It seems to have originated in the Tamil region of India, and is popular throughout South and Southeast Asia as well as Africa. The leaves are small, tender, and almost flavorless. I would say it's most similar to spinach, but really has no taste except perhaps an extremely mild cucumber flavor. It's very high in a variety of nutrients, contains a lot of protein for a tree, and often credited with helping impoverished regions stave off starvation. I think, unless it's seasonal, this is going to be a cheap and versatile leafy addition to our diet.