Two reasons why I call this dish Christmas Curry, the first is because it's red and green, warm and comforting, and full of holiday cheer. The second is because for years, I had vegetarians attend our Christmas dinner and I didn't want to serve them a prime rib roast. So I serve a vegetarian curry with a protein on the side. This dish would be a delicious accompaniment to tandoori chicken or baked salmon. If you feel like making it tomorrow, just throw the protein in the dish with the veggies. Add chicken or pork in the beginning, fish halfway through, or my favorite addition, toss some fresh wild-caught shrimp in during the last 3 minutes.