Our friend, Stephen H. from the Bahamas, via England, taught me to make this curry several years ago when he visited our home in Jasper, Georgia. It is a wonderful dish when served with Couscous.

RECIPE

Clean and chop an assortment of your favorite vegetables (be careful to marry flavors that work well together). Tonight I’m using:

Broccoli – 1 large head
Cauliflower – 1 medium head
Carrots – 3 or 4 medium
Sweet Onion – 1 large
Parsnips (Jim’s favorite) – 4 or 5 medium
Red Potatoes – 2 or 3 medium peeled and cut in pieces

Another combination we enjoy is:

Cabbage
Pineapple
Broccoli
Sweet Potato
Sweet Onion

Place cut vegetables on cookie sheet covered in aluminum foil. Drizzle a liberal amount of Olive Oil over veggies. Salt and Pepper to taste. Cook in oven for about an hour on 350 degrees.

Meantime – mix the following to make your curry sauce.

6 – 8 ounces of Curry Paste (I prefer Patak – we like to mix half mild and half hot)
1 – 13.5 oz can of Coconut Milk
1 – 14.5 oz can of Swansons Chicken Broth (or you can just use two cans of coconut milk)
1 – 16 oz container of Sour Cream

Bring Curry Paste, Coconut Milk and Chicken Broth to a low simmer. Lower heat. Slowly stir in Sour Cream, trying not to let it curdle (if broth is too hot it will curdle). Simmer on low for 10 to 15 minutes to blend flavors.

Note – if you like, you may also add sautéd chicken pieces, or cooked pork to your veggies and sauce for a protein meal.

Prepare Couscous according to package instructions.

When vegetables are broiled to a tender texture and slightly browned, ladle them into the prepared curry broth.

You may serve right away, or let sit for a little while. Either is delicious. We find that the leftovers are actually better the next day, once the flavors of the veggies and curry sauce have blended.

Enjoy!

~Lynette Chambers