Meatless Monday...Veggie Curry

We've been doing a meatless dish a week here for a while.  Now we've decided to just pick a day to go meatless and be a little healthier in the process.  Part of our "what can we do to live in a healthier way" mindset for a while.  Why meatless...a lot of health reasons, not that this confirmed omnivore has any intentions of going vegan or vegetarian anytime soon.  Its just about balance and making sure we get enough fiber and veggies into our system each week.

I happen to have been doing a lot of curry type stuff of late.  The fun stuff with curry is there is no right nor wrong way to do it, there are as many variations as there are Indian grandmothers out there.  Pick and chose your favorite veggies, curries, spices and vary according to your own personal taste.

I served this with Garam Masala Rice...which is just rice made with a teaspoon of Garam Masala spice blend added to the rice.  And this wasn't exactly vegetarian as I cheated and used chicken broth, you can use veggie broth if you have some lying around, or just use plain water.

Veggie Curry 

• 1 onion chopped
• 3 cloves garlic minced
• 1 bell pepper chopped
• 1 red jalapeno minced
• 1 small head cauliflower chopped
• 1 zucchini chopped
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 can baby corn
• 1 can coconut milk
• 2 T curry powder
• 1 T Fennel Seed
• 1 T Cumin
• Salt
• Pepper
• 2T olive oil

In large sauce pan add olive oil and heat over medium high heat.  Add onion, bell pepper, jalapeno, fennel seed, cumin and cook until onion is translucent.  Add garlic and cook 1 minute longer.  Add remaining ingredients.  Season with salt and pepper to taste.  Bring to boil then reduce heat.  Cover and simmer until veggies are tender crisp about 15-20 minutes.  Serve over rice.