I came home early from work yesterday to spend the rest of the day working from home. I got back just in time to make myself lunch, which was a major bonus as I wasn’t looking forward to the lunch I’d packed myself (I got lazy). I raided the pantry and the vegetable drawer and whipped up a creamy, delicious vegetable curry that kicked the arse of my bagged lunch.

At first I thought I was going to make a Thai curry, but I didn’t have any Thai curry paste, so the vegetables stayed Thai and the spices went Indian. It turned out to be a great idea, especially since it made lots of leftovers, so my version of lazy is going to taste a lot better.

Vegetable & Almond Curry

2 tbsp butter
1 tbsp canola oil
1 tbsp ground coriander
1 tbsp garam masala
½ tsp ground cardamom
½ tsp ground cumin
Sprinkle ground cayenne pepper
2 tsp ground ginger
6 garlic cloves, minced

3 carrots, sliced
1 red bell pepper, chopped
2 cups broccoli florets
1 cup cauliflower florets

1 can coconut milk, well shaken

Toasted almonds

Salt & pepper to taste

Heat the oil and butter over medium-low heat in a large saucepot. Stir in the spices and garlic, and cook until deliciously fragrant.

Add the carrots and cook for a few minutes before adding the rest of the vegetables. Add the coconut milk, bring to a boil, then put a lid on the pot and let it steam until the vegetables are tender.

Season to taste and serve over rice or quinoa with a handful of almonds. Yum!