Kaye Korma Curry from Food From Plenty by Diana Henry

-Chop up 1 onion.

-Heat 2 TBS grape seed or olive oil in a large pot and add the onion.

-Mince up 4 cloves of crushed garlic, a 1½ inch pieces of fresh ginger and 1-2 jalapeno peppers.

-Add to the onion and cook for 5 minutes.

-Then add ½ tsp ground turmeric1 tsp ground coriander seed and ½ tsp salt and cook for another minute.

-Cut 2 tomatoes into chunks and add to the pot.

-Chop the following into bite size pieces…1 head of cauliflower, 1 head of broccoli, 2 handfuls of green beans, 2-3 yellow peppers and some fennel or summer squash if you have it.

-Add the vegetables to the pot and stir and cook for 4 minutes.

-Add 1 can of coconut milk and 1 cup of water to the veggies.

-Bring to a boil, reduce heat to medium and cook until vegetables are tender, about 7-10 minutes.

-Juice 1 lime, then add along with 1-2 TBS chopped cilantro. Taste for salt and serve.

-Serve with some plain yogurt if desired.