2 to 2 1/2 lbs. Vegetables (butternut squash, broccoli, cauliflower, potatoes…)
1/4 cup vegetable oil
1 1/2 cups chopped onions
2 tablespoons minced garlic
1/2 package CuisineMentor Indian Tandoori Gourmet Spice Blend
1 cup vegetable stock or water, divided
1 cup diced tomatoes, fresh or canned
14oz can Coconut Milk, divided
1/4 cup chopped fresh cilantro
1 Tablespoon sugar
2 Tablespoons lemon juice

In a large skillet, heat oil over medium high heat. Add onions, fry until soft and lightly browned, about 7 minutes. Reduce heat to low, add garlic, CuisineMentor Indian Tandoori Gourmet Spice Blend , and 1 tablespoon stock or water. Stirring constantly, fry for 1 minute.

Add tomatoes, and ˝ can coconut milk. Increase heat to medium, add remaining stock or water. Bring to a boil. Add vegetables, then reduce heat to low, cover tightly, and simmer for about 20 minutes or until vegetables are soft (Squash and potatoes should be added first. Add vegetables such as broccoli and cauliflower after 10 minutes and cook to tender-crisp.) . Add remaining coconut milk, cilantro, and sugar. Bring to simmer. Sprinkle with lemon juice. Serve with rice.
Serves 4.

Variations:
Use any combination of vegetables, but be careful not to overcook.
To increase hotness, add more spice blend or crushed red pepper.
For a lighter curry, use 1 cup yogurt instead of coconut milk.
Curry freezes very well.

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