Jenny Hatch Red Curry Recipe
Sauté one purple onion in a few Tablespoons of Olive Oil
Chop bell peppers, carrots, and potatoes and throw into the pot with salt and pepper.
Fresh grind in a spice mill six cloves, the seeds from about ten cardamom pods, and a tea spoon of golden flax meal.
Add the spices to the pot with a heaping teaspoon of dried red curry powder.
Let the spices cook with the vegetables for about ten minutes.
Cover with water and let simmer until the vegetables are tender.
Use a garlic press to smash a whole bulb of garlic, about ten cloves. Add to the pot and turn the heat down to a low simmer. Add a whole bunch of fresh spinach.
Curry is great served over rice!