Recipes: Vegetable Curry

Indian curries are delicious one-pot meals that contain many healing herbs and spices, too. This one has fresh ginger (good for digestion, circulation), garlic (antibacterial, antiviral), and chilies (fights inflammation, congestion). The apple may seem like a strange ingredient, but it adds a nice sweetness to balance out the savory spice of the dish. I made this curry the other day and it turned out completely delicious. You have to try it.

Note: it was called cauliflower curry, but I renamed it because, really, you could use different vegetables. I would recommend adding in one cruciferous veggie though (broccoli, cauliflower, cabbage, Brussel sprouts, kale) because these veggies have particularly high amounts of cancer deterring phytonutrients.

Ingredients

  • 1/2 head cauliflower
  • 2 medium potatoes cut into 1/2 inch cubes
  • 1 large apple, peeled, cored and sliced
  • 4-5 large cloves garlic, sliced
  • 1 two-inch piece of fresh ginger, peeled and sliced
  • 2 hot fresh chili peppers, (like jalapeno or serrano) seeded and sliced, or one large dried pepper, crushed
  • 2 medium onions, coarsely chopped
  • 1/4 cup vegetable oil or ghee (clarified butter)
  • 2 tablespoons curry powder
  • 1 tablespoon all purpose flour
  • 1 can coconut milk
  • 1/2 cup water or stock
  • 1 teaspoon salt
  • 1 16-oz can chick peas or 1 bag frozen shelled soybeans (edamame)
  • 1 10-oz package of frozen spinach, drained
  • Ground black pepper to taste

Boil cauliflower in water for 5 minutes. Remove with slotted spoon, rinse with cold water and transfer into a bowl.

Boil potatoes for 5 minutes. Drain and rinse with cold water, and transfer to bowl containing cauliflower.

Place apple, garlic, ginger and chili peppers in a food processor and process until minced.

Heat oil or ghee in a large pot or Dutch oven over medium heat. Add onions and minced apple mixture and cook until starting to soften. Add curry powder and flour, and saute 3-5 minutes.

Add coconut milk, water (or stock) and salt. Bring to a boil over high heat. Then add cauliflower, potatoes and chick peas or soy beans, cover, lower heat to medium and simmer for 15 minutes.

Stir in, cover and cook for a few minutes until hot. Season to taste with more salt if desired and black pepper. Serve over hot rice and enjoy!

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3 responses to “Recipes: Vegetable Curry

  1. But cauliflower is yucky.

  2. I guarantee that you hardly know that it’s cauliflower in there. The sauce is so flavorful, you totally forget that you’re eating vegetables. Really.

    Or, you could substitute for another cruciferous veggie if you really do find it offensive. Like, you could use broccoli if you like that better.

  3. I could definitely do broccoli instead. 🙂 Good suggestion!

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