Easter Curry

The ham was tender, the baked potatoes fluffy and buttery, the desserts sublime. It really wasn't hard to pass all that up, though, because I had a new favorite to indulge my tastebuds:
Savory Veggie Curry.
In blender, in this order (juiciest on bottom):
3 roma tomatoes, halved (or quartered if using standard blender)
1 5-7" zuchinni cut in 1" chunks
Blend, starting on low, go up to about 4 on Vitamix. Don't totally liquify, just get it juicy and well chopped, tamping as needed. If you don't have a tamper, use a celery stalk or carrot.

Blend in: 1 large celery, coarse chopped - blend on low 3-4 seconds just to mix in.

Blend in: 1 T. agave
1/2 " jalapeno (opt)
1 T. curry powder, or to your taste
3 scallions, coarse chopped
4-5 more celery stalks, cut in 2" chunks, added in about 3 batches, tamping as needed.

Pour into 2 large soup bowls.

Stir in toppings: chopped/diced sweet peppers, scallions, celery, cilantro, cucumber, zuchinni, whatever floats your boat in the line of fresh veggies.
I also used finely chopped cauliflower, sprouts (pea, sunflower, and a bean/seed mix that is tender but crunchy, and grated carrot.

I added some slices of avocado, but only because I didn't have some fresh coconut to shred and top it all off in true curry style!

The mushroom caps were filled with Zoe's Spring Cheese, then dipped into a dish of chopped red sweet peppers.

A tasty and satisfying Easter Dinner. I've been enjoying this Curry for several weeks, I LOVE curry!

I have to confess: I did have a mini tart filled with my nieces' homemade lemon curd.