Vegetarian Curry

• Coconut butter for frying, or vegetable oil
• 1big purple or red onion diced
• 5 cloves of garlic
• Small piece of ginger dices- 2 tablespoons
• 2 medium carrots diced
• 1 halapenio diced
• 1 habanero diced - no seeds
• Salt
• Pepper
• 1 tablespoon Curry powder
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1 small can diced tomatoes
• 1 lime juice with lime peel
• 2 tablespoons soy sauce
• 1/2 cup coconut milk
• 1 cup organic chicken stock ( or vegetarian sock)
• 1/2 cup diced basil
• 2 cups diced pumpkin
• 1 sweet potato
• 1 cup cooked chick peas or (1 can organic washed well )
• Or
• Chicken

1. Fry the first 6 ingredients in coconut butter until light gold, then add second 6 ingredients and keep frying until fragrant ( 2-3 minutes) , then add the last 5 ingredients and simmer on low heat until all is cooked well ( half an hour) .
2. Put the sauce in the blender for few minutes and return to the pot , adjust salt and pepper, or maybe add more coconut milk for a creamier curry, add basil.
3. Add vegetables and chick peas and let simmer until all is cooked, adjust salt and pepper .

coconut butter, purple, garlic, ginger, carrots, halapenio, salt, pepper, curry, coriander, cumin, turmeric, tomatoes, lime juice with, soy sauce, coconut milk, chicken, basil, pumpkin, sweet potato, peas, or, chicken

Taken from www.epicurious.com/recipes/member/views/vegetarian-curry-52812431 (may not work)