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.