Winter Vegetable Curry

Winter Vegetable Curry
February 16, 2012

 

Winter Vegetable Curry

This recipe will keep you warm during the cold months and makes good use of your winter vegetables. Curry powder is largely composed of turmeric, a spice native to Indonesia and southern India with anti-inflammatory and antioxidant properties. There is also growing scientific evidence that suggests turmeric may help protect against neurodegenerative diseases such as such as Alzheimer's. Turmeric is a good source of iron and manganese as well as vitamin B6, dietary fiber, and potassium. A note of caution: Turmeric is widely used as a textile dye for its remarkable color, so be careful when handling your curry powder to prevent unwanted stains.

Serves 4

Ingredients

1 teaspoon vegetable oil
3/4 cups onion, diced medium
1 tablespoons curry powder
1 teaspoon cumin, ground
1 pinch red pepper flakes
1 cup coconut milk
2 cups potato, diced medium
2 cups crushed tomato (use a good canned product)
2 cups acorn squash, peeled and diced medium
2 cups carrots, diced medium
1 cup cauliflower florets
2 cups kale, shredded
4 cups cooked basmati rice
1/4 cup cilantro, washed and chopped (optional)

Directions

Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and cook until tender, stirring occasionally, about 10 minutes. Add the curry powder, cumin, and crushed red pepper; stir until fragrant, about 1 minute. Add the coconut milk and bring to a boil. Add the potatoes, squash, and tomatoes. Cover and simmer until potatoes are almost tender, stirring occasionally, about 15 minutes, adding a little water if necessary. Add the carrots and cauliflower. Cover and simmer until all the vegetables are tender, stirring occasionally, about 7 minutes. Add the kale. Season with salt and pepper. Divide rice among 4 plates and top with the curry. Garnish with cilantro leaves, if desired.

 

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