Winter Vegetable Curry

Winter Vegetable Curry
02/16/2012

 

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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