Recipe: Kitchen sink curry

By: Callan Randall (inspired by the recipe by Averie Sunshine)

Active Time: 10 minutes Total Time: 40 minutes Servings: 7-8

Ingredients: 3 tablespoons coconut oil (olive oil may be used as a substitute), 1 large yellow onion, diced, 3 cloves garlic, diced, 13 ounce can coconut milk, 3 cups shredded carrots, 1 quart canned tomatoes, 4 cups spinach, any leftover vegetables from the fridge

2 tablespoons ground ginger, 3 teaspoons ground coriander, 2 tablespoons smoked paprika, 3 teaspoons ground cumin, 2 tablespoons curry powder, salt and pepper to taste, juice from 1 lime, 3 tablespoons brown sugar, ¼ cup fresh cilantro for garnish, and rice (for serving)

Directions:

1. Prep all vegetables by dicing them into small pieces and setting them aside.

2. In a pot, add oil and sauté the onion for 5 minutes.

3. Add garlic, carrots, and leftover vegetables and saute for another 5 minutes. Then add all the spices until fragrant.

4. Once the vegetables have sauteed to the point of becoming soft, add your tomatoes and coconut milk. Cook for 20 minutes.

5. After 20 minutes while the curry is bubbling, add lime juice and brown sugar. Taste and adjust seasoning as desired.

6. Add spinach leaves last and cook for an additional 10 minutes to wilt them. Garnish the curry with cilantro, and serve over rice.