The Best Curried Vegetables
Using the word "best" is quite presumptuous I know, but with anything I make, if Ravi loves it and requests it week after week, I know it's a winner.
These curried vegetables are from Deliciously Ella. They're warm, comforting and perfect for those late winter / early spring nights. I love that almost any vegetable can be used. Don't have cauliflower, use broccoli. Or leave it out completely and add an extra dose of greens instead (this is what we do most of the time actually).
If you're not familiar with cooking curries, this is a great starter dish. When buying curry powder, I look for coriander, cumin, turmeric, and fenugreek as some of the first spices listed.
The Best Curried Vegetables
Serves 3-4 generously
1 small cauliflower, cut into 1-inch florets
3 Tbs. olive oil, divided
5 carrots, peeled and sliced on the diagonal into 1-inch chunks
2 red peppers, seeded and chopped into 1-inch chunks
2 Tbs. cumin seeds
4 cloves garlic, finely grated
1 1/2 - 2 inches fresh ginger, finely grated
1/2 tsp. ground turmeric
3 tsp. ground coriander
2 tsp. ground cumin
1 Tbs. curry powder
1/4 tsp. cayenne pepper (optional)
3 Tbs. tomato paste
1 (15-ounce) can of fire roasted diced tomatoes
1 (15-ounce) can of full-fat, culinary coconut milk
1/2 - 1 tsp. fine sea salt (to taste)
2 large handfuls baby spinach or finely chopped kale
4 servings cooked brown rice, quinoa, or cauliflower rice
1 serrano pepper, thinly sliced
1 handful cilantro leaves, chopped
Lemon wedges, to garnish
Preheat oven to 400 degrees and linke 2 sheet pans with parchment paper. Place the cauliflower on one tray and drizzle with one tablespoon of olive oil + a good sprinkling of salt and pepper. Add the carrots and red bell pepper to the second tray - along with one tablespoon olive oil, cumin seeds, and more salt + pepper. Mix the vegetables well with your hands so they're evenly coated with the oil. Roast for 35-40 minutes, until golden brown and tender (checking every 15 minutes - giving the trays a little shake to prevent burning).
While the vegetables roast, heat a large pot to medium - add remaining tablespoon of olive oil along with the garlic and ginger. Sauté 30-60 seconds, until fragrant but not brown. Add spices and cook for another 30 seconds.
Next, add the tomato paste - stirring again. Following by the diced tomatoes, coconut milk, and salt. Bring mixture to a gentle boil, then reduce heat and simmer for at least 30 minutes, stirring occasionally.
Five minutes before you want to eat, stir in the greens and allow to wilt (2-5 minutes depending on the green). Then, gently stir in the roasted vegetables. At this point, if the curry looks very thick, I'll add a splash of water to create more of a sauce.
Serve curry hot over brown rice or quinoa. Top with a big squeeze of lemon juice, chopped cilantro, and peppers.
Make ahead: This curry can be made ahead and kept in the fridge for at least 2 days. Simply reheat on the stove with a splash of water.
Recipe adapted from Deliciously Ella | Natural Feasts