XCFeedsSmells like Fall

FasterSkier FasterSkierOctober 4, 2010

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!
Happy Fall!

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