Die-hard carnivores have some preconceptions about vegetarian foods.  “Bland,” they say.  “Wimpy,” complain others.  It involves all that chopping and weird produce.  However, in nutritional bang for the buck, vegetables provide a filling, healthy meal if you choose wisely, and flavor is all a matter of how you work with them.  Plus, with a few adjustments this dish can go from vegetarian to omnivorous in a flash.

This basic Thai-style vegetable curry takes about 45 minutes from start to the table, mostly because of the number of ingredients that must be assembled.  Don’t be intimidated – it’s a lot of stuff, but it’s prepared very simply.

Ingredients:
2 large sweet potatoes
8 oz. frozen, cut okra
10-12 large leafs kale
3 cups prepared vegetable stock
1 13.5 oz can coconut milk
2 cups plain non-fat (or low-fat) yogurt
2 shallots, minced fine
1 1″x1″ knob of fresh ginger, grated fine
3 tbsp. olive oil
2 tsp. turmeric powder
1 tsp. ground coriander seed
1/2 tsp. ground cumin seed
1/2 tsp. ground black pepper
3/4 tsp. grated nutmeg (fresh, if possible)
1/2 tsp. ground cinnamon
Salt
Limes

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