Wednesday, October 3, 2012

Autumn Vegetable Curry

This is a perfect fall dinner.  The curry will warm you from the inside out.  I like to serve this vegetable curry over brown rice.  Since this dish is so good for you, the serving size is very generous.

1 large onion, coarsely chopped
4 cloves garlic, peeled
1 1/2 inch piece of fresh ginger, peeled and cut into chunks
1 1/2 TBS curry powder
1/4 tsp cayenne pepper (or more to taste)
2 TBS canola oil
2 TBS tomato paste
2 cups vegetable broth (preferably low-sodium)
1 cup light coconut milk
1 cinnamon stick (optional)
3/4 tsp salt, plus more to taste
1/4 tsp black pepper, plus more to taste
1/2 head cauliflower, broken into 1 1/2-inch wide florets (about 3 cups)
1 lb sweet potatoes, peeled and cut into 1 inch cubes
2 large carrots, peeled and cut into 1 inch rounds
2 tomatoes, cored and chopped
Grated zest of 1 lime
2 TBS fresh lime juice
1 (15 oz) can chickpeas or cannellini beans, drained and rinsed
5 cups fresh baby spinach leaves (5 oz)
1/4 cup chopped fresh cilantro leaves
Cooked rice for serving (optional)

Place the onion, garlic, ginger, curry powder and cayenne pepper in a food processor and process to combine.  Add the oil and process until a smooth puree is formed.  Transfer the curry puree to a large pot and cook over medium heat, stirring frequently, about 5 minutes.  Add the tomato paste and cook, stirring frequently, until the mixture begins to darken, about 5 minutes more.

Add the vegetable broth, coconut milk, cinnamon stick, 3/4 tsp salt and 1/4 tsp pepper and bring to a boil.  Reduce heat and simmer for 10 minutes.  Add the cauliflower, sweet potatoes, carrots and tomatoes, season with additional salt and pepper, and return to a boil.  Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 25 minutes.  Remove the cinnamon stick.  Stir in the lime zest and juice, chickpeas or beans and spinach and cook until the spinach is wilted, about 5 minutes.  Season with more salt to taste.

Serve garnished with cilantro and over rice, if desired.

Makes 4 (2 1/2 cup) servings

Source:  Comfort Food Fix - Ellie Krieger


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