To vegan or not to vegan

Driving an hour to Fargo for some delicious Indian food at the Passage to India can turn out a little time consuming... Maybe we won't have to do this as frequently as we just NAILED an awesome Indian recipe! The only time consuming part of it is chopping the vegetables, otherwise it is pretty straight forward and if you've never tried to cook Indian food before, this is a simple recipe you can tackle. It is a vegan meal, which you can easily make carnivorous by adding some chicken to it!

Indian Coconut Curried Vegetable

1 chopped onion, 3 cloves garlic, 1 tbsp fresh ginger, 1 seeded green chili, 1 tbsp vegetable oil, 1/2 tsp turmeric, 1/2 tsp coriander, 1 tsp cumin, 1 tsp curry, 1/2 chopped cauliflower, 1 sliced red bell pepper, 1 cup sliced mushrooms, 1 sliced carrot, 1 sliced zucchini, 1 cup coconut milk, 1/2 tsp salt, or to taste.

Use a food processor to smooth the onion, garlic, ginger and chili. Heat the mixture in a pot, then add the oils and spices. Cook for couple minutes, then add the coconut milk and the veggies. Cover and cook for about 20-30 minutes. Although I like my veggies pretty much dead and mushy on my plate, Jeff likes them a little crispier and I found there was a very fine time line before killing them, so make sure you taste throughout to your liking! Serve over rice. Simple, right?

This recipe was taken from this site and modified just a bit! As I said before, you can sure change this one, if you'd like, by using different vegetables or meats. I would certainly stick to using the cauliflower though, as it provides this meal with volume, texture and doesn't take away from the flavor of the spices.