Monday’s Bread Bowl: Tomato and Coconut Milk Curry

Veggie entree or side to add some spice to life

Blending tomatoes with curried spices may be a bit too acidic for some appetites, but we added coconut milk to neutralize the acidity while enhancing the taste of the many other flavorful ingredients in this dish. Meanwhile, the coconut milk also adds a creamy texture to every spoonful. Here’s the recipe:

What you will need:

1 wooden spoon
2 tablespoons cooking oil
1 skillet or fry pan with lid
½ cup water
1 (13 oz) can coconut milk
3 teaspoons curry powder
½ yellow onion, chopped
1 (14.5 oz) can stewed tomatoes
1 garlic clove, chopped small
1 bunch fresh spinach, coarsely chopped
1lb cooked potatoes, chopped into small cubes
Pinch of salt and pepper to taste

Cooking and Directions:

Heat pan with on medium-high heat. Add oil, garlic and onion. Sautee until onion turns translucent. Next, add water, potatoes, spinach, coconut milk, and stewed tomatoes. Stir well and let ingredients reach boiling point. Lower heat to medium-low and cover with lid. Let ingredients simmer for 15 minutes. Serve hot.