Fall

Sigrid brought this zesty curry to our Winter Potluck. She says:"I “remember” 2 slightly different dishes I tasted and liked at friend’s houses a long time ago. Not having the recipes, I experimented and have come up with this version. I give the list of ingredients in the order I prepare and use them in the recipe. You could definitely vary the relationship of peppers to potatoes, as well as the kind of potatoes or kind of peppers you want to use, including some hotter peppers."---Sigrid

1 Tbsp vegetable oil
½ onion, chopped
2 cloves garlic, chopped
1-7oz. can whole green chilies, drained and chopped (large cans at Winco)
1 lb. green tomatoes or tomatillos, chopped (about 2 ½ cups) (use food processor)
1 tsp. ground cumin
½ tsp dried oregano
½ tsp kosher salt
1 cup vegetable broth
½ cup water
½ cup fresh cilantro leaves

John and Sally brought this simple and delicious combination to our summer potluck.

All the flavors of a Thanksgiving stuffing with no need for a turkey, and with fresh apples for added spark.