Tasty Tuesday … Winter Vegetable Curry

by incahootswithmuddyboots
December 9, 2020
16 comments
Cooking, Musings, Photography, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking


Winter Vegetable Curry with Paratha and a little Indian Tomato Pickle

Like I’ve said many times, I could eat some kind of curry almost every night and never get tired of it. This hasn’t changed for me even during the pandemic. I think I crave a good curry now even more then before Covid. I’m not sure why that is, but since I’m not going to argue with myself about this, I usually just give in and get cooking.
Earlier this year I subscribed to the Washington Post to support journalism because unbiased news are more important than ever in my opinion. The WaPo provides that for me, in addition to featuring some of the tastiest recipes around. That’s where I first encountered cookbook author Meera Sodha. I then checked out her books from our local library and liked them so much that I bought all three. This recipe is from her newest book titled East, an entirely vegan/vegetarian book taking you on a culinary journey across Asia.

For me, recipes are a springboard to explore flavors
and I always try to be flexible if I don’t have a listed ingredient that the recipe calls for.

Leftovers with a little more fresh spinach and chopped tomato for freshness.

Here’s what you’ll need for the curry:

  • 1 teaspoon cumin seeds
  • several cloves of garlic
  • 1 to 1 1/2 inch piece of ginger, peeled and chopped
  • 1 to 2 hot chili peppers
  • 1/4 cup dried unsweetened shredded coconut
  • 1 14-ounce can of coconut milk
  • a few tablespoons canola or other mild oil
  • 1 onion, cut in half and thinly sliced
  • 1 to 1 1/2 pounds of tiny potatoes, cut in half
  • 1 small head of cauliflower cut into bitesized florets
  • 2 tablespoons of good quality curry powder ( I use hot Bolst Madras Curry Powder)
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1 1/2 cups frozen green peas
  • 6 to 8 ounces of baby spinach

In a blender puree the cumin seeds, garlic, ginger, chili pepper, dried coconut and a little of the coconut milk.
When pureed add the rest of the coconut milk and pulse the mixture a few times.
Don’t over process it or it will separate. Set this sauce aside.
Next heat a splash of oil over medium high heat in a wide deep pan.
Add the thinly sliced onion and cook until it starts to brown.
Stir the onion every so often and then add the cut potatoes. Sauté about ten minutes.
Add the cauliflower and continue to cook a little longer.
Sprinkle the curry powder and turmeric over the veggies.
Stir and sauté until the spices are fragrant.
Pour the sauce into the pan and bring everything to a gentle boil.
Reduce the heat, cover the pan and simmer gently until the veggies are tender.
Now add the frozen peas and layer the spinach over the veggies.
Put the lid back on, turn up the flame until the peas are hot and the spinach is wilted .
Stir everything gently together and taste. Add a little salt if it’s needed.
Serve this curry with rice or some Indian flatbread like a naan, paratha or chapati.
And of course a little Indian pickle really perks things up! 😉


Do you have a favorite curry recipe?
🙂

Posted by

My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

16 thoughts on “Tasty Tuesday … Winter Vegetable Curry”

  1. Trish Welsh Taylor says:

    I even have all the ingredients! — We’ve been using lots of turmeric lately for our health. It was rather metallic at first but is tastier every day. And what color! What do you do with charnushka, a tiny black seed used in Indian cooking?

    Liked by 1 person

    • incahootswithmuddyboots says:

      Let me know how the curry turns out if you make it! Also, the sorrel from your garden would be a great substitute for the spinach. As to the nigella seeds (it goes by many names) I’ll check for a recipe. I use it in a tarka and it’s also an ingredient in Panch phoron which is a Indian spice blend. It’s delicious sizzled and popped in a little oil or ghee and added to a dal right before serving. Now I’m getting hungry! 😋

      Like

  2. LuAnne Holder says:

    Looks tasty, Sabine. I love your advice to use a recipe as a springboard. I do that all the time, especially now when I don’t want to run to the store for just one or two ingredients – that they may not have! Looks like a good hearty meal for this time of year.

    Liked by 1 person

      • Linda Schaub says:

        I promise when I am retired I am going to learn how to cook and fix some interesting and tasty dishes for myself Sabine. I am glad I got the crock pot as I’ve enjoyed the meals I’ve made in it. But I do need to expand my horizons after I have more time. The photography, the art classes or just learning to draw again, cooking, plus reading like I used to, maybe even TV again. I am really looking forward to retirement. Since I do not get vacation time (something I stupidly agreed to since I don’t work full time) two days of the week does not seem to be enough to get things accomplished in the house plus have down time. Blogging is the principal reason for that because as much as I enjoy it, it seems like more and more time is spent in conjunction with blogging and not getting other things done.

        Liked by 1 person

      • incahootswithmuddyboots says:

        Crockpots are wonderful! I have to confess though that I gave mine away when I got an Instant Pot. It has a crockpot setting and I really like that I can cook dried beans without soaking in no time at all. I hear you on not having enough time for everything that I’d like to do. I’ve cut back on my time online, turned off the news except for a couple of programs I watch and am trying to set up a new and improved schedule to give me all the time for stuff I’m not getting to. The blogging does take up a lot of time, especially with photo intensive posts. This weekend we’re supposed to get a ton of rain and I’m planing on doing a little painting, cooking, deleting more photos and finally sending off a number of emails that I’m behind on! I’m sure once you retire things will be more relaxed and you’ll have time for all kinds of adventures! 🙋‍♀️

        Liked by 1 person

      • Linda Schaub says:

        I just got the crockpot in September – I wish I’d gotten one years ago. I will just do the two posts a week (and one will be Wordless Wednesday) beginning the first of the year. That should help a little. I am going to try and read more and must take care of the house better as I put it on the back burner. I’ve not started sorting the rest of the photos that are for January and it will be a monumental task. I would like to do the post on the 2019 Henry Ford estate trek too over the Winter. I am looking forward to retiring very much. Many days I’ve had to hurry home to get to work where it was a beautiful Fall day and I’d have loved to linger a little longer outside.

        Liked by 1 person

      • Linda Schaub says:

        Thank you for your encouragement Sabine. I really am looking forward to having more time, especially since I agreed to no vacation time when I began working from home in 2010. I should not have done that. I do feel like long holiday weekends or just plain two-day weekends are not enough to feel re-energized, but maybe it is just me and that I am getting older.

        Liked by 1 person

  5. Missy says:

    We do like curry! It’s warming and satisfying.

    My father-in-law used to make a sweet curry with beef, coconut, apples, and raisins. At the very end he would add sliced banana and serve over rice. I think he learned how to make it while living in Australia. Always delicious! Have a great week!

    Liked by 1 person

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