Autumn Vegetable Curry
Makes 6 servings
INGREDIENTS
1 large onion, coarsely chopped
4 cloves garlic, peeled
1 1½-inch length fresh ginger, peeled and thinly sliced
1½ tablespoons yellow curry powder
¼ teaspoon cayenne pepper, plus more to taste
2 tablespoons canola oil
2 tablespoons tomato paste
2 cups low-sodium vegetable broth
1 cup light coconut milk
1 cinnamon stick
¼ teaspoon freshly ground black pepper, plus more to taste
½ head cauliflower, broken into 1½-inch-wide florets
(about 3 cups)
1 pound sweet potatoes, peeled and cut into 1-inch cubes
2 large carrots, peeled and cut into 1-inch rounds
2 tomatoes, cored and chopped
Grated zest of 1 lime
2 tablespoons fresh lime juice
1 15-ounce can no-salt-added chickpeas, drained and rinsed
5 cups fresh baby spinach leaves
¾ teaspoon salt
¼ cup chopped fresh cilantro leaves
3 cups cooked brown rice, for serving, optional
DIRECTIONS
1. Place the onion, garlic, ginger, curry powder, and cayenne pepper in a food processor and process to combine. Add the oil and process until a smooth puree is formed. Transfer the curry puree to a large pot and cook over medium heat, stirring frequently, about 5 minutes.
Add the tomato paste and cook, stirring frequently, until the mixture begins to darken, about 5 minutes more.
2. Add the vegetable broth, coconut milk, cinnamon stick and ¼ teaspoon black pepper and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cauliflower, sweet potatoes, carrots, and tomatoes, season with salt and pepper, and return to a boil. Reduce
the heat to medium low, cover, and simmer until the vegetables are tender, about 25 minutes. Remove the cinnamon stick. Stir in the lime zest and juice, chickpeas, and spinach and cook until the spinach is wilted, about 5 minutes. Season with up to ¾ teaspoon salt.
3. Garnish with cilantro and serve with rice.
Per Serving: Calories 380; Fat 8 g; Sat Fat 2.5 g; Protein 11 g; Carbs 67 g; Fiber 11 g; Cholesterol 0 mg; Sodium 480 mg.
