Curried Potatoes & Veggies

Today felt like Fall for the first time this season--cold rain, dropping temperatures, and feeling under the weather prompted me to make this simple, satisfying curry comfort food.  It's amazing how the savory curry aroma brings people into the kitchen.

Ingredients

1 lb potatoes, peeled & sliced into wedges

1 lb cauliflower

2 c frozen peas

2 carrots sliced into diagonal coins

1 small onion or flaked equivalent

2 garlic cloves or granulated equivalent

2.5 TB curry powder

3 TB olive oil

1/2 TB sea salt

2 tsp lemon juice

1.  Boil salted water.  Add potatoes and cook for about 10 mins, or until almost tender.

2.  Add carrots and cauliflower. 

3.  While veggies are cooking preheat a large pan on low medium.  Add oil, onion, garlic, curry.  Keep the pan on low because singed garlic STINKS and your kitchen will hold onto that smell forever (trust me, I've been there!).   

3.  When the carrots are almost tender add peas & remove from heat.  Drain. 

4.  Add veggies to pot.  Add about a cup of water to help the seasonings adhere to your veggies (not too much or it will get soupy, so just add a little at a time).  Season with salt and lemon juice, stir to combine. 

Green Mango Spinach Curry. Yum:-)

 

I'm telling ya--healthy eating and happy cooking doesn't get any better than this! My culinarily gifted friend Mariam taught me how to make this curry last year, and ever since I have been trying to get mine to taste exactly the way she prepares it. I think I finally got it. It is bursting with flavor and aromas and colors that really tempt the chef and partakers alike. Here's how I made it:

1. Make rice (or noodles) and keep warm.  Any kind of rice will do.  Brown rice is, of course, a healthier choice.

2. Grind fresh fennel seeds in a mortar & pestle like this marble one I have:

Bought this at Kitchen & Company, one of my favorite places to shop.

3. Heat up toasted sesame oil in a large pan. Add fennel and toast fennel golden brown. This really amps up the flavor, and it smells amazing!

4. Add 1/2 tsp. turmeric, a pinch of cayenne pepper (more if you like a lot of heat), 1tsp onion flakes, a clover or two of minced garlic, a vegan chicken style boullion cube, and 2 tsp green curry paste (I like Thai Kitchen brand). Add a few splashes of water to keep things moist.

5. Toss in whatever protein & veggies you are using. I used frozen organic peas and spinach, fresh mango slices, and slices of Morningstar Farm Chicken Style Patties. I added some chopped cilantro to add more flavor at this point.

6. Add 10 oz. coconut milk, stir, remove from heat.

7. Splash 1-2 TB fresh squeezed lime juice over top.

8. Sprinkle with fresh chopped cilantro. Serve over rice or noodles & enjoy!