As we head into Fall, I start to crave all the warm, cozy stews, soups, and spices this time of year, and curry tends to be a staple in my kitchen.

Love this dish because once you make the curry, you can really add anything you want to it! I added zucchini, collards (can use kale or spinach), asparagus, and broccoli. I enjoyed this mixture because it included leafy greens and a variety of textures.

This recipe is vegan, made with lots of farmer's market fresh veggies, but feel free to add your favorite vegetables and include some protein (I love adding chickpeas and tofu or chicken!)

Ingredients:

1 can full-fat coconut milk

1 can diced tomato

1 TBS tomato paste

1 TBS red curry powder

2 tsp grated fresh ginger

2 Cups collard greens

1 bunch of asparagus, chopped

1 medium zucchini, diced

2 cups broccoli, chopped into bite-sized pieces

2 cloves garlic, minced

1 small onion

How to:

Cut and prep all of the vegetables. Begin by sauteing garlic, onions and oil in a pan. As they get fragrant, add broccoli, zucchini and asparagus. Stir for about 3 minutes, then mix in coconut milk, tomatos, tomato paste, and spices. Stir and let sit and cook through about another 10-15 minutes.

If adding protein, I usually brown protein first, then add in the vegetables and sauce ingredients.