Vegetable Curry
One pot meal, rich in flavor and satisfaction.
2 Tbsp olive oil preheat
oil 1 large yellow onion, finely diced
add to oil, cook 3-4 min, reduce heat, cook
5-7 min to richly brown
4 medium cloves of garlic, minced
1 2-inch piece of ginger, peeled and grated
add above to oil, stir for one minute
1 Tbsp. ground coriander
1-1/2 teas. ground cumin 3/4 teas. ground tumeric
1/2 teas. cayenne add spices, stir 30
seconds
1 Tbsp tomato paste add
and stir one minute
2 cups low-sodium chicken or vegetable broth 1
cup light coconut milk 1 3-inch cinnamon stick sea salt and freshly
ground pepper add four ingredients, bring to a
boil, then
reduce heat and simmer ten minutes.
1 small cauliflower, broken into
small florets (about 4 cups) 1 lb. sweet potatoes, peeled and cut into
1-inch cubes (about 3 cups) 2 medium tomatoes, cored, seeded and coarsely
chopped (about 1-1/2 cups) 2 large carrots, peeled and cut into 1/2 thick
rounds (about 1 cup) add above
four vegetables, raise heat and return to boil. Reduce heat, cover and simmer
20-30 minutes.
One-15-1/2 oz. can chickpeas, drained and rinsed 4
oz. baby spinach (4 lightly packed cups) 2 Tbsp. fresh lime juice. 1
teas. grated lime zest. Stir in final four
ingfredients. Cook until spinach wilts (about 3 minutes). Season with salt and
serve.
Source:
Fine Cooking
|
Yes, it is a lot of ingredients, but so worth it!
The second time
you serve it, it is even better because the flavors have become better
acquainted. |
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