It’s been cold. Downright cold. So cold that we had a wind chill day and a snow day this week at school.
I don’t mind occasionally be trapped inside. It makes for a fairly productive day around the house…alright, fairly productive day in the kitchen. I enjoy spending these kind of days testing out recipes and standing by the warmth of my oven. It’s quite relaxing (minus the whole dirty dishes situation that I create-I should take a picture of that disaster someday).
Lately, this weather has me loving spicy soups and stews. Something that warms you from the inside out. When I came across this Winter Curry, I knew it would be the perfect meal for a chilly, snowy day.
This curry includes a variety of spices that warms your soul. Don’t be intimidated by the wide range of spices that are included in this recipe. Dry spices will last a long time and are well worth the investment for the adventurous cook. They are extremely handy to have around when you need to liven up a dish.
I love this stew. It’s healthy. Warming. And filled my belly for an entire week.
Confession: This recipe is not Matt approved. He hates…hates sweet potatoes and any form of squash. I don’t get it. (He too has no understanding of my deep disgust of mushrooms. In my defense-they are a fungus). Sometimes a girl’s gotta make something she likes just because she likes it. Trust me-you’ll like this, too. That is of course, unless you (like Matt) have the same unusual hatred of delicious sweet potatoes and squash.
Winter Vegetable Curry
Makes about 10 cups of stew (plenty to serve a crowd or last throughout the week)
3 tablespoons black mustard seeds
3 garlic cloves, finely chopped
1 1/2 teaspoon salt
1 tablespoon fresh ginger, peeled and grated
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cardamom
1 teaspoon cinnamon
1/2 teaspoon ground fennel seeds
1/2 teaspoon red pepper flakes
1 teaspoon turmeric
5 cups butternut squash or sweet potatoes, peeled and cubed
6 cups cauliflower florets
1 cup water
1-15 oz can unsweetened coconut milk
1-15 ounce can diced tomatoes
1-15 oz can chickpeas
1/2-1 cup currants
Sriracha to taste
In a large pot, warm the oil over medium heat. Add the mustard seeds and heat until they begin to pop.
Add garlic, salt, and ginger. Let cook for 1-2 minutes, stirring constantly.
Add spices, squash or sweet potatoes, cauliflower, and chickpeas. Stir until veggies are coated.
Add water, coconut milk, diced tomatoes, and currants. Bring to a boil.
Reduce the heat and let simmer until the vegetables are tender (20-30 minutes).
Stir in Sriracha. A little goes a long way, so add a small amount and taste. Repeat until desired heat is reached.
Serve stew over wheat couscous, quinoa, or rice.
Top with steamed frozen peas, Greek yogurt, mango or peach chutney, freshly chopped cilantro, and additional Sriracha
*Recipe adapted from Moosewood Restaurant Favorites (my new favorite cookbook)
Enjoy! And stay warm!