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DSCF4177About a year ago, I made a curry stew that was so delectable we devoured it before I could take photos. I never wrote the recipe down. It soon became out of sight, out of mind.

Flash forward to present day and a chilly New England spring that has struck with a wallop. What could be better than a dish that warms you from the inside out? With a slight recall of the recipe, I decided to attempt operation “write her down” stew with the hope that I could reclaim the magic of that curry gone by.

It was so good (don’t mind if I toot my own horn), I made it twice in the span of one week. The vegan husband said he could eat it everyday for the rest of his days. Who wouldn’t love to hear that?

The amount of vegetable broth needed will depend on whether fresh or canned tomatoes are used. If using canned, less will be needed due to the amount of liquid packed in the can. Keep thickened or thin to your desired level.

I hope you enjoy this soul satisfying healthy meal.

Serves 8-10

Ingredients:
8 oz dry chickpeas, soaked overnight
1 large sweet onion, diced
3 cloves garlic, minced
2 red peppers, diced
1 medium sweet potato, diced
2 jalapeno peppers, diced (seeds, optional…of course I used some!)
1 in. cinnamon stick
2 tsp garam masala
4 tsp curry powder
10-12 tomatoes (roasted) or 28 oz can fire roasted diced tomatoes*
2 – 4 cups vegetable broth
13. 5 – 14 oz can coconut milk
salt & cracked pepper to taste
spinach, amount to your liking
juice of a lime
cilantro
long grain brown rice

Directions:
Start stew in the morning hours.
After soaking chickpeas overnight, cook on medium-low heat until tender, about an hour. In a large pot, add some of the juice from the cooked chickpeas or a little water to cover the base and heat on high. Lower heat to medium and add onions and garlic and sauté for a couple of minutes until onions soften. Add sweet potatoes, red peppers and jalapenos and cook for five minutes. Add cinnamon stick, garam masala and curry. Cook for two minutes. Add tomatoes, vegetable broth and coconut milk. Cook for a minute or two and taste before adding desired amount of salt and pepper. Let simmer on low heat for the afternoon. An hour before serving, add desired amount of spinach. Check cooking instructions for rice. Depending on the amount of rice you wish to make, calculate time needed to thoroughly cook rice as stew finishes.
To serve, add a little rice to a bowl, top with stew, 1 – 2 tsp of lime juice and cilantro to your liking.

* If using fresh tomatoes, pre-heat oven to its highest setting. Score the tomatoes and cook for about 15 minutes or until skin begins to brown. Peel skin, seed and dice.

What type of weather have you been experiencing this spring? Please leave a comment…

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