Tasty Vegan Indian Curry

Before you say EWWW yuck, give it a chance. It's actually quite tasty, and if you don't want it to be Vegan, it's easy to add chicken or shrimp to it, too. This becomes a complete protein when served with rice.

Serves 8 hungry people (with the rice cooked below can serve up to 12)
1-2 Tbsp olive oil
4 potatoes, cleaned and cubed
1 tsp crushed red peppers
1 tsp kosher salt
1/4 c water or veggie stock
3 cloves garlic, minced
1 large onion, diced
1 celery heart, diced
1 Tbsp Turmeric
1 Tbsp ground Coriander seed
1-2 Tbsp green curry powder
2 cups garbanzo beans (chick peas), pre-cooked
3 carrots
2 cups chopped broccoli
3 cups green beans
1 red bell pepper, sliced
1/2 c water or veggie stock
salt and pepper to taste

In a large non-stick pan, Heat olive oil on medium high heat
Place potatoes into pan and let fry about 6 minutes over medium-high heat, stirring occasionally
Add salt and crushed red chilis
Add water or veggie stock and stir
Add in garlic, celery and onion, and stir until combined
Cook about 4-5 minutes, stirring fairly constantly
Add Turmeric, Coriander and Curry powder, and combine completely
Add garbanzo beans, carrots, broccoli, green beans and red bell pepper
Stir to combine, and add the 1/2 c water or veggie stock
Let simmer about 15-20 minutes
Season with salt and pepper to taste

Serve with rice below

RICE

1 Tbsp olive oil
1.5 c rice
1/2 c slivered almonds, without skin
1 tsp kosher salt
2 cups water or veggie stock

In a medium saucepot, heat olive oil on medium high heat
Add rice, slivered almonds and kosher salt
Stir to coat completely with olive oil and let toast until just lightly brown on the rice
Add enough water or veggie stock to cover by about 1"
Reduce heat to simmer and place lid on the pot
Let cook about 15 minutes, or until rice is done

Serve with the curry