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Tuesday, October 29, 2013

Harvest Vegetable Curry


After having unseasonably warm weather all fall it very suddenly turned cold.  All of a sudden we've had to dig out the winter jackets and the mittens. It seems like I've gone from slathering on sunscreen to prevent burns, to skin cream to prevent dryness overnight.   But I don't mind. It means gorgeous fall foliage, cosy afternoons with steaming cups of tea, deep sleeps cuddled up under the comforter, and hot, hearty meals...including lots of stews, pastas and curries.

This kind of came together just by throwing together what I had in the house but it turned out so amazingly delicious, I had to share it.  You can sub different veggies based on whatever you have lying around and I am sure it will still me fabulous.  Adam really loved this one too, which given his carnivorous preferences, means it's got to be pretty awesome.

My curry turned out pretty green and white because I used a purple sweet potato that was white fleshed.  You'll get a much more golden curry if you use a regular orange sweet potato.

Harvest Vegetable Curry

1 lb fresh Brussels Sprouts, trimmed and cut in half
1 cauliflower, cut into florets
1/4 cup cider vinegar
1 tsp coconut oil, melted
1 ripe mango, pureed or 1/3 cup no sugar apricot jam/spread
1 clove garlic, minced
Pinch of salt

1 onion
1 chunk fresh ginger, peeled
2 cloves garlic
4 cups fresh baby spinach

2 cups cooked or roasted sweet potato, peeled and mashed

1 can light coconut milk
1 tbls garam masala
1 tsp salt
1/4 tsp turmeric
Crushed red chili flakes, to taste (optional)
1 can chickpeas, drained and rinsed (or 1.5 cups cooked beans)

Toss sprouts and cauliflower with oil, vinegar, fruit and seasonings.  Spread on parchment-lined baking sheet and roast for 30 minutes at 400F. 

Meanwhile, place spinach, onion, ginger and garlic in food processor and puree.  Place in skillet or pan with coconut milk, sweet potato, chickpeas and spices and simmer over medium low heat until veggies are done.  Add veggies to spinach mixture. Simmer another 10 minutes.  Serve with whole grain naan, pita or in a wrap, or over rice, quinoa or another grain.  Serves 4.  Leftovers can be frozen.

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