Blogging has been a little lax lately, because, well, cooking and reading and all the fun things have fallen by the wayside as we begin the monumental task of packing up all our earthly belongings in preparation of moving. But in a burst of healthfulness, we did decide to make this vegetarian curry - with great results. Although it had no meat, even B gobbled it up (truth be told, he likes it more than me).
Once you put all the spices in, it's basically just a series of "dump and let simmer" for the remaining ingredients. And it only uses one pot, which is nice. And as per normal, the heat level can be customized to your comfort level - but as you know, we like it hot. If you're looking to lighten up in anticipation of the summer months ahead, try this. You won't be sorry.
E & B
P.S. Don't be put off by the long ingredient list. A lot of it is spices. The rest is vegetables. It's not that hard.
2 tablespoons olive oil
1 large yellow onion, diced
4 medium cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon ground coriander (we substituted with cumin)
1 1/2 teaspoon ground cumin
3/4 teaspoon ground turmeric
1/2 teaspoon cayenne (we made it a big heaping half-teaspoon)
1 tablespoon tomato paste
2 cups vegetable broth
1 cup light coconut milk
1 teaspoon cinnamon
salt and pepper
1 cauliflower or broccoli head, chopped into florets (we used cauliflower)
2 medium sweet potatoes, peeled and diced
2 medium tomatoes, cored, seeded, and coarsely chopped
1 cup frozen peas (we used two cups fresh)
4 cups fresh spinach (we just dumped the whole bag from Trader Joe's)
1 whole lime, juiced and zested
2 tablespoons fresh cilantro, chopped
In a large pot, heat oil over medium-high heat. Add onion and stir until golden brown.
Reduce heat to medium, add the garlic and ginger, and cook, stirring, for one minute.
Add coriander, cumin, turmeric, and cayenne; stir for 30 seconds.
Add tomato paste and stir until distributed throughout the spices.
Add broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to boil.
Reduce heat to medium low or low, and simmer for 10 minutes.
Add cauliflower, potatoes, tomatoes, and peas.
Raise heat to medium high and return to a boil.
Reduce heat to medium low, cover, and simmer until the vegetables are tender, about 20-25 minutes.
Stir in the lime juice and zest, and season to taste with salt.
Add spinach and cook for 2 minutes until the spinach turns bright green.
Serve over rice, couscous, lentils (we burnt ours BADLY) or with naan bread.
This is a super meal because it makes a lot and each serving is fairly low in calories. It said it made 4 servings, but we estimate this at at least 6 servings, maybe 8. Going off a conservative estimate of six servings, this is only 193 calories per serving. It's the starchy side dish that kills you, so enjoy in moderation (or, if you burn your lentils to a crisp and set off the fire alarm, enjoy not at all).
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