Autumn Vegetable Curry
(based on a recipe from AllRecipes.com)

Prep Time: 30 minutes. Cook Time: 40 minutes. Ready in 1 hour 10 minutes. 6 servings
This is a very flavorful dish that will use five vegetables from this week’s produce share and warm you to your toes. All ingredients are available at the co-op. Serve over a bed of jasmine rice for an incredible blend of flavors.

Ingredients:
□ 1 small onion, chopped
□ 5 medium carrots, peeled and chopped
□ 2 teaspoons butter
□ 2 teaspoons olive oil
□ 2 cloves garlic, minced
□ 1 (28 ounce) can diced tomatoes
□ 2 cups water
□ 1 medium yam, peeled and diced □ 4-5 medium red potatoes, cubed
□ 2 cups cauliflower florets
□ 1/2 teaspoon turmeric powder
□ 2 teaspoons curry powder
□ 1 teaspoon ground cumin
□ 1/8 teaspoon cayenne pepper
□ 1 teaspoon red pepper flakes

1. Puree the onion and carrots in a food processor or blender until finely ground. Heat the butter and olive oil in a large saucepan over medium heat. Cook the garlic until fragrant and lightly browned. Pour in the carrot puree, bring to a simmer, and cook for 5 minutes.
2. Pour in diced tomatoes, water, yam, red potatoes, and cauliflower. Season with turmeric, curry powder, cumin, cayenne, and red pepper flakes. Simmer until potatoes are soft, about 30 minutes.