I began experimenting with curry a couple weeks ago and since have found my favorite recipe. It is fairly simple to make and you can add any assortment of vegetables that you like.

2 medium onions, chopped

1 tablespoon minced fresh ginger

2 tablespoons minced garlic

1 tsp ground cinnamon

1 tsp black pepper

2 tbsp ground cumin

1/4 tsp ground tumeric

2 cups tomatoes, diced

1 small sweet potato, cubed

1/2 cup of squash, cubed

1 cup cauliflower

1 cup carrots, chopped

1 cup red pepper

1/2 cup white potatoes, chopped

Before you make the sauce, steam all the vegetable until they are tender. You can choose any veggies that you like, the ones mentioned above are my favorite. Be sure not to overcook them, it is better to have them on the harder side rather than too soft.

In a sauce pan heat 2 tbsp extra virgin olive oil. Add 2 meduim chopped onions. Allow to fry over medium heat until the onions are browned about 5-7 minutes. Add garlic and ginger, stir and allow to cook for another 2 minutes. Use an immersion blender to puree the browned onions, garlic and ginger. Add cinnamon, cumin, tumeric and black pepper, cook over low heat for a minute. Stir in two cups of canned or fresh diced tomatoes and 1 cup of water. Cook for 5 minutes. Use the immersion blender again to puree the sauce until it is smooth. (At this point you can add more water if you like your sauce less thick.) Bring sauce to a boil for 2 minutes.

Reduce heat and add all of the steamed veggies. Mix to coat all the veggies and simmer sauce for 10 minutes. Serve the curry over some basmati or jasmine rice and garnish with avacado and cilantro!! Enjoy!

May your evening be filled with restful and quiet moments!! May you enter into His rest, Shabbat Shalom!