Mambo Sprouts

Vegetarian Curry with Local, Seasonal Veggies

Recipe courtesy of Chef Keith Snow of Harvest Eating

Ingredients:

• 1/2 cup diced onions
• 1/2 cup diced carrot
• 1/2 cup cubed turnip (half-inch cubes)
• 1/2 cup cubed butternut squash
• 1/2 cup cubed white potatoes
• 1 can (15-oz.) unsweetened coconut milk, classic or full fat
• 3 Tbsp. curry powder
• 1 cup chicken or veggie stock (optional)
• Olive oil as need to saute the veggies a bit
• Kosher salt & black pepper taste

Directions:

1. In a heavy-bottomed pot over medium heat, add olive oil and onion, cook for 1 minute.
2. Add remaining ingredients(except coconut milk and cilantro), cook for a few minutes, add coconut milk then cover, reduce heat to low, and cook for 25 minutes.

Chef’s Note: Serve over white rice, garnish with cilantro, and enjoy.