We love curries around here. Our children have had the opportunity to enjoy a variety of curried dishes from a young age. Their taste buds know the flavors well. We made this recipe for dinner tonight and there was very little conversation during mealtime. A sign of a good meal.
We've been very busy lately with our garden projects. I'll post photos to our blog soon! I also recently took a solo trip for six days to Breitenbush Hot Springs and the Oregon Coast. Lovely to get away and relax for a while!
When making a stovetop vegetable stew, it is important to cut your vegetables into certain sizes and know how long each takes to cook. It is not very appetizing to have crunchy potatoes and over-cooked cauliflower! For example, potatoes and carrots take quite a while to cook so I always add them in the beginning. Green beans take a moderate amount of time, and cauliflower cooks up quite fast. Think about the size you cut your vegetables. If you dice the potatoes too small they may become very mushy by the time everything else is done. If they are too large, they won't ever cook thoroughly. Cooking is a dance with your ingredients.
A word on spices: make sure yours are fresh! Old spices lack flavor and are often bitter. they can drastically change the outcome of your finished dish. If they are older than 6 months it is best to compost them and start with fresh spices. You'll love the difference.
Fresh Vegetable Curry
This delectable curry is vegan. I have added cooked chickpeas to this recipe but I imagine it could easily be made with chunks of salmon or halibut, or even some sauteed chicken breast pieces. Try any vegetable you have on hand. I often make this with diced sweet potatoes or squash in Autumn. Chopped fresh spinach would be another fantastic addition; just toss it in when you take the pan off the stove. It will cook very fast! Serve over cooked long grain brown rice or quinoa.
2 to 3 tablespoons virgin coconut oil
1 teaspoon black mustard seeds
2 to 3 teaspoons finely chopped fresh ginger
4 medium red potatoes, cut into cubes
3 carrots, peeled and sliced
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
dash cayenne pepper (optional)
1 1/2 to 2 teaspoons Herbamare or sea salt
6 Roma tomatoes, diced
1 cup water
1 tablespoon arrowroot powder
1/2 pound green beans, trimmed and cut into pieces
3/4 pound cauliflower, cut into florets
1/2 pound mushrooms, cut in half
3 cloves garlic, crushed
2 cups cooked chickpeas or 1 can
chopped cilantro for garnish
Heat a large skillet (I use an 11-inch) over medium to medium-high heat for a few minutes to let the pan heat up. Add the coconut oil, then the mustard seeds and ginger. Saute for about 30 seconds (you should hear the mustards seeds popping). Then add the potatoes and carrots. Saute for about 10 to 15 minutes, keeping the heat moderate so they don't start browning too much or sticking. Then add the spices and Herbamare. Stir well and saute for about a minute more. Sautéing the spices in oil is key to a good curry!
Next add the diced tomatoes. Saute for 2 minutes while stirring. Mix the cup of water with the arrowroot in a small bowl. I use a fork to whisk it together. Add this mixture to the cooking veggies.
Then add the green beans, cauliflower, mushrooms, garlic, and chickpeas. Stir gently. cover and cook for about 15 minutes, stirring occasionally.
Serve over rice or quinoa and garnish with chopped cilantro. Source: www.NourishingMeals.com
Photo taken right after adding the diced Roma Tomatoes
More Main Dish Meals:
Thanks to everyone who left a comment on my Garlic-Rosemary White Bean Dip post. I asked for recipe ideas using a few ingredients. I do have a few new recipes to share. Now it is just a matter of making the recipes again to take some photos! It may take me some time. Thanks for your patience! :)