Today officially feels like fall! The leaves have reached their prime for changing colors, the rain is drizzling, and warm, yummy, comfort foods are stewing on the stove. I found this great recipe, thanks to Fine Cooking, that is perfect for the changing seasons! It is an easy one-pot meal, filled with many wonderful spices!
South Indian-Style Vegetable Curry
2 Tbs. canola oil
1 large yellow onion, finely chopped
4 medium cloves garlic, minced
1 2-inch piece fresh ginger, peeled and finely grated
1 Tbs. ground coriander
1 1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups chicken or vegetable broth
1 cup light coconut milk
1 3-in cinnamon stick
4 cups cauliflower, broken into 1 1/2-inch florets
3 cups sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 cups tomatoes, cored, seeded, and coarsely chopped
1 cup carrots, peeled and cut into 1/2-inch-thick rounds
1 15 oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro
In a 5-6 quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium-low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger, cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
Add broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium-high and return to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with cilantro.
Yum, yum! I hope you enjoy it as much as I did!