Fresh Vegetable Curry

Name: Fresh Vegetable Curry
Cook time: 20 min
Yield: 4
Ingredients: 2 tablespoons canola oil; 1 small onion, thinly sliced; 2 tablespoons finely julienned fresh ginger (from a 2-inch piece); 1 jalapeño, seeded and cut into thin strips; 2 bay leaves; 3 garlic cloves, minced; 1 teaspoon turmeric; 2 small tomatoes, coarsely chopped; One 14-ounce can unsweetened coconut milk; 1/4 cup water; Kosher salt; 3 carrots, quartered lengthwise and cut into 1-inch pieces; 1 pound butternut squash (neck only), peeled and cut into 1-by-1/2-inch pieces (1 1/2 cups); 1/2 pound thin green beans, cut into 1-inch pieces; Basmati rice, for serving

Fresh Vegetable Curry was pinched from <a href="http://www.foodandwine.com/recipes/fresh-vegetable-curry" target="_blank">www.foodandwine.com.</a>

"Chef Way Vikram Sunderam blanches the carrots, squash and green beans individually before cooking them in the curry sauce...."

INGREDIENTS

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2 tablespoons canola oil

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1 small onion, thinly sliced

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2 tablespoons finely julienned fresh ginger (from a 2-inch piece)

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1 jalapeño, seeded and cut into thin strips

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2 bay leaves

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3 garlic cloves, minced

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1 teaspoon turmeric

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2 small tomatoes, coarsely chopped

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One 14-ounce can unsweetened coconut milk

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1/4 cup water

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Kosher salt

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3 carrots, quartered lengthwise and cut into 1-inch pieces

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1 pound butternut squash (neck only), peeled and cut into 1-by-1/2-inch pieces (1 1/2 cups)

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1/2 pound thin green beans, cut into 1-inch pieces

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Basmati rice, for serving

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