Thursday, September 26, 2013

Indian Vegetable Curry

Indian Vegetable Curry
The weather is finally cooling down here in SoCal, and the brisk early mornings had me thinking about curries and soups.  I had, in a past life, made curries with beef, but now, with my tasting partner waxing poetic about the virtues of a ‘vegan at home diet’ I knew my curry would be vegetarian.  I originally thought I would just go the prepared curry paste route, but after looking for some vegetarian recipes, I decided making the curry ‘from scratch’ wasn't that hard and would probably taste better.  This curry has a number of Indian spices that meld into a flavorful sauce and isn't too spicy.  It is the perfect dinner for a cool night.  My tasting partner had seconds. 

recipe after the jump

Indian Vegetable Curry

3 Tbs. canola oil
1 large yellow onion, finely diced
5 medium cloves garlic, minced
One 2-inch piece fresh ginger, peeled and finely minced
1 Tbs. ground coriander
1-1/2 tsp. ground cumin
1 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups low salt vegetable broth
1 can (13.3 ounces) coconut milk
One 3-inch cinnamon stick
Fine sea salt and freshly ground black pepper

1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
1 lb. yams, peeled and cut into 1-inch cubes (about 3 cups)
1 can diced tomatoes (28 ounces)
2 large carrots, peeled and diced (about 1 cup)
One can chickpeas, (15.5 ounces) drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest

Serves 6

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.

Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt.

Serving Suggestions :  served over brown rice or white basmati rice for a complete meal

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