I am always looking for a new lunch item to add to my typical rotation. My criteria for lunches are the following:
- portable
- can be made in large quantities
- easily assembled the night before
- few components
- healthy (ie. loaded with vegetables)
These criteria are hard to follow all the time. I typically have to settle for sandwiches and salads. Not that I don’t like them, but every once in a while, I want to have a warm lunch option. My solution? Curry!
This vegetable curry has become a regular in my lunch rotation. Not only does it meet my criteria, but it tastes great and keeps me full during work. This dish is full of fiber and protein to keep my brain running all day without drifting to thoughts of snacks. And the best part is, I don’t feel guilty if I eat a large serving! I dare you to find any dish with as many vegetables! Seriously! If you find one, tell me! I want to try it.
I have come to love the mixture of vegetables and spices. The typical vegetables that you find in restaurants now a days are either in salad form or steamed. Not very exciting most of the times. But add a little spice…and some fresh citrus, and you have got yourself a mouthwatering dish! Complex and intriguing! I think everyone should try expanding their spice palate! Not only do they add flavor and color to your dishes, but many have amazing health benefits! Try it out sometime!
Lessons Learned:
- A squeeze of lime juice and some cilantro sprinkled on top gives leftovers a fresh taste.
- Sweet vegetables, like sweet potato and carrots, go great with some spice.
- Shake canned coconut milk thoroughly to make sure it is smooth and not chunky.
- Cooking spices before adding the liquid helps enhance their flavors.
- 2 Tbsp vegetable oil
- 1 large onion, diced
- 4 medium garlic cloves, minced
- 2" piece of ginger, grated
- 2 Tbsp ground coriander
- 3 tsp ground cumin
- 1½ tsp turmeric
- 1 tsp cayenne
- dash of ground cinnamon
- 2 Tbsp tomato paste
- 2 cups chicken broth (or vegetable broth to make dish vegetarian)
- 2 cups coconut milk
- 2 tsp salt plus more to taste
- 2 cauliflower, cut into bite sized pieces
- 1 lb sweet potatoes, cut into 1" cubes
- 2 medium tomatoes, chopped
- 4-5 large carrots peeled and sliced
- 15½ oz can of garbanzo beans
- 9 oz bag of baby spinach, roughly chopped
- juice & zest of 2 limes
- Optional toppings: cilantro roughly chopped and lime juice
- In a large pot, heat vegetable oil over medium high heat. Add onions and let cook until lightly browned and soft, about 5 minutes. Reduce heat to medium and add garlic and ginger, cook for 1 minute until fragrant. Add coriander, cumin, turmeric, cayenne, and cinnamon. Cook spices for 1 minute. Add the tomato paste and mix into spices.
- Add the broth, coconut milk, and salt. Mix well. Cover and bring to a boil over medium heat.
- When boiling, add the cauliflower, sweet potatoes, tomatoes, and carrots. Mix to coat all the vegetables in the curry liquid.
- Cover and simmer vegetables for about 20 minutes or until tender. Add garbanzo beans, spinach, lime juice and zest. Cover and cook until spinach has wilted and garbanzo beans are heated, about 5 minutes.
- Check for salt. I like to serve this with a little brown rice to soak up the curry liquid.
(adapted from recipe by Ellie Krieger at Fine Cooking)
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