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Meatless Monday for 11/30/15: Autumn Vegetable Curry

autumn veggie curry ingredientsCurry anyone?

You know, curry powder is somewhat of a power spice. It can increase your liver’s ability to remove toxins from your body, it can decrease joint inflammation and deterioration, it can fend off bacterial infection and more. Doesn’t the thought of that make you all warm and fuzzy inside? This week’s Meatless Monday Recipe has a whole host of ingredients that marry well together to form a delectable dish and it’s CURRY! Go on and do your dance of joy…I’ll wait.

Cauliflower, sweet potatoes, carrots, tomatoes and chicpeas are the backbone for this Autumn Vegetable Curry. You can’t say you won’t be getting your fill of vitamins with this dish!

Granted, there are a lot of ingredients to this recipe, but don’t let that intimidate you. In the end your efforts will be well worth it. And after you’ve finished pureeing, boiling, simmering and stirring, you will have worked up a world class appetite. Don’t deprive yourself — give this recipe a try . . . you’ll be glad you did. Bon appetit!

four forks

Autumn Vegetable Curry

  • Servings: 6
  • Difficulty: Moderate
  • Print
  • 1 large onion, coarsely chopped
  • 4 cloves garlic, peeled
  • 1 1 1/2-inch length fresh ginger, peeled and thinly sliced
  • 1 1/2 tablespoons yellow curry powder
  • 1/4 teaspoon cayenne pepper, plus more to taste
  • 2 tablespoons canola oil
  • 2 tablespoons tomato paste
  • 2 cups low-sodium vegetable broth
  • 1 cup light coconut milk
  • 1 cinnamon stick
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 head cauliflower, broken into 1½-inch-wide florets (about 3 cups)
  • 1 pound 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 tablespoons fresh lime juice
  • 1 15-ounce can no-salt-added chickpeas, drained and rinsed
  • 5 cups fresh baby spinach leaves
  • 3/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro leaves

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 and ¼ teaspoon black pepper and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cauliflower, sweet potatoes, carrots, and tomatoes, season with 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, and spinach and cook until the spinach is wilted, about 5 minutes. Season with up to ¾ teaspoon salt.

Garnish with cilantro and serve with rice.

autumn veggie curry

[This recipes appears on Bon Vivant by way of Food Day‘s free Eat Real Recipe Booklet and compliments of Meatless Monday.]

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