Squash, Cauliflower, and Chickpea Curry
When you make a vegetarian curry, you can choose from among sturdy candidates such as potatoes, turnips, carrots, and sweet potatoes; firm-tender vegetables such as cauliflower, green beans, winter and summer squash, and peas; and heartier ones like chard and kale. If there is any rule, it’s that the colors in the bowl shouldn’t be drab or monotone. Spices are king in a curry. Assemble your own concoction or purchase a good powder or potent paste. Whether it’s mild or spicy sauce is up to you, but take care not to overwhelm the vegetables.
1/4 cup vegetable oil
1 medium onion, chopped
3 cloves garlic, chopped
1 piece (1 inch) fresh ginger, chopped
2 tablespoons curry powder
1/2 cup chopped fresh cilantro
1 can (about 14 ounces) unsweetened coconut milk
2 cups water
1 butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/4-inch chunks
1 large cauliflower (about 2 pounds), cut into bite-size florets
Salt and pepper, to taste
3/4 pound green beans, cut into 1-inch lengths
1 can (15 ounces) chickpeas and their liquid
2 cups brown basmati rice, cooked (to make 7 cups; set aside 2 cups for stuffed cabbage or other meal)
1. In a large ovenproof casserole, heat the oil over medium heat. Add the onion and cook, stirring often, for 8 minutes or until softened. Add the garlic and ginger. Cook, stirring, 2 minutes more.
2. Stir in the curry powder and 1/4 cup cilantro. Cook, stirring, for 1 minute. Add the coconut milk and water. Bring to a boil, stirring often.
3. Add the butternut squash, cauliflower, salt, and pepper. Stir gently. Cover and simmer over medium heat for 10 minutes.
4. Add the green beans and chickpeas with their liquid. Cover and simmer 10 minutes more or until all the vegetables are tender. Taste for seasoning and add more salt and pepper, if you like. Set aside 5 cups of vegetables. Ladle the curry over brown rice. Sprinkle with the remaining 1/4 cup cilantro.
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