Bahamian Veggie Curry

• 3 cloves Garlic
• 1 whole Onion (large, Diced)
• 1/2 cups Red Bell Pepper
• 3 whole Carrots (large)
• 1 whole Butternut Squash
• 2 whole Potatoes, Large
• 1 whole Sweet Potato (large)
• 1 can Coconut Milk (8 Oz)
• 2 cups Chicken Stock
• 2 Tablespoons Curry Powder
• 1 teaspoon Paprika
• 1 can Chick Peas (8 0z)
• 2 stalks Celery
• 1 Tablespoon Tomato Paste
• 2 teaspoons Dried Thyme
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• __
• 3 stalks Scallions, Diced
• 10 whole Button Or Cremini Mushrooms, Sliced

1. Chop the garlic, onions, and red pepper and saute in a pot with olive oil.
2. Peel, and cube the carrots, butternut squash, potatoes and sweet potatoes.
3. Once the garlic, onions, and red pepper are tender, add the coconut milk, chicken stock, sweet potato, potato, carrots, butternut squash, curry powder, paprika- everything except the button mushrooms and scallions.
4. Let the potato, carrots, and other veggies cook until fork tender and add the sliced mushrooms and scallions. Serve over Basmati rice or crusty bread drizzled with olive oil.

garlic, onion, red bell pepper, carrots, butternut squash, potatoes, sweet potato, coconut milk, chicken, curry, paprika, chick peas, stalks celery, tomato paste, thyme, salt, black pepper, stalks scallions, button

Taken from tastykitchen.com/recipes/sidedishes/bahamian-veggie-curry/ (may not work)