Vegetable Curry
On a blustery evening, a pot full of well-seasoned vegetables is a satisfying meal. This saucy curry includes chunks of potato, squash, cauliflower, carrots, and green beans, with a handful of chickpeas. What makes the dish delectable are the aromatics — onion, garlic, ginger, chile pepper, and plenty of warm spices. Yes, you can easily reach for a jar of curry powder, but the stew will taste fresher and brighter if you mix coriander, cumin, turmeric, and cinnamon to create a blend of your own. Heat the spices in oil so the flavors toast and mellow.
On another day, the curried vegetables will heat quickly in a skillet, then drop a few eggs in little wells in the vegetables until the whites just set. The dish is reminiscent of Middle Eastern shakshuka. Use toasted naan to scoop up sauce and golden runny yolks. You’ve got warming suppers two nights in a row.
Ladle the finished curry over brown rice in big shallow bowls.
2½ tablespoons canola oil
1 large onion, chopped
Salt and pepper, to taste
4 cloves garlic, finely chopped
1 piece (2 inches) fresh ginger, chopped
1 jalapeno, cored, seeded, and chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
1 can (13.5 ounces) light coconut milk
1 cup water
1 can (14.5 ounces) diced tomatoes
2 large russet (baking) potatoes, cut into 1-inch chunks
1 pound peeled, seeded butternut squash, cut into ¾-inch chunks
2 large carrots, thickly sliced
1 small cauliflower, cut into florets
½ pound green beans, halved
1 can (15 ounces) chickpeas, drained
⅓ cup chopped fresh cilantro
1 lime, cut into wedges
1. In a large flameproof casserole over medium heat, heat the oil. Add the onion and a generous sprinkle of salt and pepper. Cook, stirring occasionally, for 10 minutes. Add the garlic, ginger, and jalapeno. Cook, stirring, for 1 minute more. Add the coriander, cumin, turmeric, cinnamon, and nutmeg. Cook, stirring, for 1 minute.
2. Add the coconut milk, water, and tomatoes. Bring to a boil. Add the potatoes, butternut, and carrots. Return to a boil, lower the heat, and cover the pan. Simmer for 10 minutes.
3. Add the cauliflower, green beans, and chickpeas. Return to a boil, lower the heat, cover the pan, and simmer, stirring occasionally, for 20 minutes or until the vegetables are tender. Taste for seasoning and add more salt or black pepper, if you like. Reserve 6 cups curry for the curried eggs.
4. In 4 large shallow bowls filled with brown rice, ladle the remaining curry. Sprinkle with cilantro and serve with lime.
Lisa Zwirn
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