Free Monthly Recipe

Each month I inspire my readers and fellow cooks with monthly recipes!  There is profound satisfaction to be taken by filling the cool air with warm, comforting smells of simple food, cooked well and sharing with friends and family around a table.   

VegetarianCurry

This looks like a lot of ingredients, but mixes up really quickly.

  Chopping the veggies small creates a city look/feel to the

dish and larger chunks are more rustic.  Augmenting a curry

paste with some more spices ramps up the flavour and adds

a personal touch as you can adjust to the heady flavours you

adore in a curry.  It is great made ahead and reheated. 

Serve with lots of fresh coriander and a Greek yogurt to

garnish.

1 cup cubed, peeled potato - regular or sweet potato

(or combination)

2 tblsp. olive oil

1 cup chopped onion

1 cup diced carrot

1 cup cauliflower flowerettes or diced eggplant - a long Japanese eggplant is good here - unpeeled and cut

1 cup sliced mushrooms - shiitake (stems removed), cremini ......

2 large cloves garlic, finely chopped

1 tblsp. chopped ginger (seek out The Ginger People minced ginger in a jar - SUPERB!)

2 tsp. cumin seeds or ground cumin

1 tblsp. ground coriander

1 tsp. ground cardamom

2 tsp. turmeric

1/2 tsp. ground cloves

1-1/2 to 2 tblsp. curry paste - personally love Patak’s Vindaloo (but it is hot - they also have a mild curry paste)

1 19-ounce can tomatoes - chopped or use stewed

1 cup veggie stock

2 cups fresh spinach or arugula or frozen peas, thawed

salt and freshly ground pepper

fresh coriander and yogurt to garnish

Cook potatoes in boiling, salted water just until tender.  If you cook them in a pot large enough to cover them, boil without the lid to prevent boil overs!  Drain and reserve.

Saute onion, carrot, and mushrooms in olive oil until softened.

Add cauliflower, garlic, ginger, spices and curry paste and cook 1 minute. 

Do make sure your spices are as fresh as can be for optimum taste.

Stir in tomatoes and stock and simmer a minute or two.

Add potatoes and spinach or peas and heat through.

Season well with salt and pepper.

Taste and adjust any seasoning.

Serve or cool, cover and refrigerate.  When reheating, taste again to freshen with spices or salt/pepper.