Summer Harvest

Got veggies?  Summer Vegetable Curry with Coriander Kefir is flavorful, healthy, and delicious.

1 medium zucchini -- cut into small cubes
1 medium eggplant -- cut into 1-inch cubes
2 carrots -- sliced into 1/2-inch discs

4 cloves garlic -- minced
1 small onion -- diced

1 bunch Swiss Chard -- woody stems removed and torn into large pieces

3/4 pound tomatoes -- diced

Saute` zucchini, eggplant, carrots, and onion in 1 TBSP olive oil for 10 minutes, until veggies are softened.  Add chard, tomatoes, and garlic and saute` for 5 minutes.

Add curry, cumin and coriander, salt and pepper to taste

Add 1/2 cup dried green lentils (I couldn't find green) -- rinsed, and 3 cups water.  Bring mixture to a boil then reduce heat.  Cover and simmer for 30 minutes, until veggies are soft and lentils are tender.

While your curry is simmering mix 1 tsp coriander into 1 cup Kefir (Kefir is a liquid yogurt).  Store in fridge.  Drizzle over curry in bowl.  Serve with warm Naan.  I have a recipe for homemade Naan I want to try soon.

~Piecefully, Stephanie