Embracing the Cold

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.

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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.

Serving Suggestions:
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)

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Enjoy! And stay warm!

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4 Responses to Embracing the Cold

  1. Ani January 10, 2014 at 10:43 am #

    Yum that looks delicious! I love curry dishes and all those vegetables look fantastic.

  2. Uncle Mark January 10, 2014 at 8:08 pm #

    Looks tasty!

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