Curried Vegetables

I found a similar recipe in food blog land, and tweaked it to fit my kitchen today! This will be a very healthy bowl of yummy goodness all week for lunch or dinner.

1 large baking potato – chopped (I left skin on)
2 cups cooked chickpeas
1 carrot, diced into pennies
1 zucchini – cut into half moons
1 squash – cut into half moons
1 onion, chopped
1 8 oz mushrooms, sliced
1 28 oz can crushed tomatoes
1/2 cup blush wine
2 T curry powder
1 tsp sriracha sauce
1 tsp evoo

Add all to a big skillet and let go for about an hour, stirring every so often, on a high simmer – till all veggies are done.
Serve as is – or over spaghetti squash, couscous, anything you want.

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About kimddavidson

I am bought with the blood of Christ and being graced every day to know Him more. I am a writer. Love to read, run, hang out, watch movies, cook, bake, work hard/play harder. God is so abundantly good to me.
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One Response to Curried Vegetables

  1. Brandi-it's a hot chili sauce, I believe from Thailand. I need to get some more, thanks for reminding me!I'm definitely printing out this recipe 🙂

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