Tag Archives: curry

Cauliflower-Chickpea Curry

Not so much Thanksgiving prep going on in this blog.  I hope that’s okay. We aren’t hosting T-day this year, and the traveling that we’ll be doing hinders us from providing too much for the meal. Looks like we’ll be bringing dinner rolls and a cheeseball. Mmm, gluttony.

In prep for the inevitable overeating that will be done during the latter end of this week, I wanted lighter lunches for the front half of the week.  I also wanted something with flavors and ingredients that I wouldn’t be eating later.  I think it’s safe to say that there won’t be much curry powder involved in our rural Midwestern Thanksgiving day celebration.

I added the carrots because I wanted to use them up, and the peas because I thought it needed some non-orange color.  This would be more authentic without either of them, though.  I also roasted the cauliflower before adding it to the curry, which really brought out its earthy, nutty flavor.

Cauliflower-Chickpea Curry
inspired by Planet Green

1 medium head of cauliflower
2 T. oil
3 large carrots
1/2 small onion, chopped
3 cloves minced garlic
1/2 t. turmeric
1/2 t. cumin
1 t. to 1 T. hot curry powder
2 T. tomato paste
1 to 2 c. veggie or chicken stock
1-14. oz. can chickpeas
1/2 c. frozen or fresh green peas

Clean your head of cauliflower and cut or break into bite-sized florets. Toss with 1 T. oil and roast for 25-30 minutes at 375 F.

Meanwhile, clean and slice carrots.  Heat the remaining 1 T. of oil in a heavy skillet over medium.  Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, turmeric, cumin, and curry powder; cook for an additional 5 minutes, stirring frequently. Stir in the tomato paste and keep stirring for 2 or 3 more minutes.

Increase heat to medium-high and stir in 1 cup of the stock. Drain and rinse chickpeas, and add to the skillet. Bring up to boiling, and reduce heat to simmer. Once your cauliflower is roasted, stir it and up to a cup of additional stock into the curry. Simmer for 10 minutes, adding additional stock and/or curry powder to taste. In the last few minutes, stir in your fresh or frozen peas. Serve over rice or with naan.

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Filed under Clean Eating, Main dishes, Vegetables, Vegetarian

red lentil and sweet potato curried soup

I love sweet potatoes, particularly because they’re delicious, healthy, and versatile. sweet? spicy? Creamily mashed as a comfort food or cut into fries as the perfect end-of-the-week burger accoutrement. It all works for this orange tuber.

But I’ve been wary of curry and sweet potatoes. I’ve seen offerings at restaurants, read recipes in magazines and online, and not once have thought the combination sounded appealing…. until this week. Monday night at 8:30pm, I decided to suddenly forge into the unknown of using a Thanksgiving staple in an Indian-inspired dish- and I’m so glad I did!

This recipe has, in my humble opinion, the right amount of kick. I’m not a hot-for-the-sake-of-hot person, but I love the complexity of Indian spices. The equal parts curry powder and ginger, plus a kick of cayenne and cardamom on the side, make this a perfect mid-day meal for me. The soft textures and warmth of the soup are relaxing, while the flavor reflects the sunniness of spring.

Did I mention how quick this is?! I had the idea to make this soup at 8:30, and by 9:30 – one measly hour later – had my kitchen cleaned up and the soup cooling, covered on the stovetop. That easy!

Red Lentil and Sweet Potato Curried Soup
Inspired by The Daily Green

2 medium or 1 large sweet potato, skin on and cut into 1″ pieces
2 cups red lentils
2 cups veggie or chicken stock
1/2 onion, sliced or chopped
3 cloves garlic, diced or minced
1 T. high quality curry powder
1 T. grated or minced ginger
1 t. coriander
1 t. cumin
1/2 to 1 t. cayenne (optional)
ground black pepper, sea salt or kosher salt (to taste)
3 ribs of celery, chopped
1/2 c. green peas, fresh or frozen
unsweetened shredded coconut, dried or toasted (optional)

Wash and pick over the lentils. Bring a medium pot of water to a boil, add the lentils, and simmer for 10 minutes.

While waiting, sautee onions in oil on medium-high until translucent. Add garlic and spices and sautee for 5 minutes, stirring often. Add the celery and peas and sautee for 2-3 minutes and remove from heat.

Once the lentils have been boiling for 10 minutes, drain most of the boiling liquid. Pour in the 2 cups of stock plus 2 cups of water. Add the sweet potato; bring to a boil. Reduce heat and simmer for approximately 10 minutes to soften potatoes. Stir in the sauteed veggies and spices and simmer for 15 to 30 minutes, depending on the texture you desire. Longer = softer. (I personally prefer to only simmer until the potatoes are fork-ready, as I like the crispness of celery and don’t like the potatoes mushy).

Remove from heat, cover, and allow to cool at room temperature for a few hours or overnight. Garnish with coconut (optional). If this is too spicy for you or you like a creamier texture, plain yogurt is a great stir-in.

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Filed under Clean Eating, Main dishes, Soups, Vegetables, Vegetarian