Last weekend, I thumbed through my Cooking Light and excitedly yanked pages from the binding that caught my eye. Is this considered a hobby? Because it brings me a lot of enjoyment. Of course more recipes than not ended up torn out, but that’s the fun in it! 😉 I handed Mr. Prevention the stack of recipes and told him to pick 3 for this week’s menu. Side note: Men like to be included in decisions like dinner…and if you give them a choice and you go with it, they’ll be all the happier. Of course, you get what you want, too, because if you recall, you choose the recipes that you hand to him. See how this works? A little reverse psychology…or something like that. Anyways, Mr. P chose a curry recipe similar to the one below. Except Cooking Light’s recipe looked REALLY boring. Have I butchered this story enough already? I thought so. Here’s what we ended up with…
Cauliflower, Sweet Potato, and Chickpea Curry inspired by Perfect Indian Cookbook
4 Tbsp canola oil
2 onions, finely chopped
1 tsp Chinese five-spice mix
1 head of cauliflower, cut into florets
3 (6-ounce) sweet potatoes, peeled and cubed
2 fresh green chilies, seeded and diced
1 tsp fresh ginger, grated + 2 drops of water (combine to form a paste)
2 tsp paprika
1 1/2 tsp cumin
1 tsp ground tumeric
1/2 tsp chili powder
3 tomatoes, chopped
2 cups fresh or frozen peas
1 cup dried chickpeas
1/4 cup 2% plain Greek yogurt
1 cup low-sodium vegetable broth
1 tsp garam masala (recipe below)
fresh cilantro, for garnish
1 cup basmati rice, dry, cooked according to directions
1/4 cup cashew halves
Soak chickpeas in water overnight.
Heat the oil in a large pot. Add the onions and five-spice; mix and cook on low heat, stirring frequently, for 8-10 minutes or until onions are golden and soft. Add the cauliflower, sweet potatoes, and chilies; cook, stirring frequently, for 10 minutes.
Stir in the ginger, paprika, cumin, tumeric, and chili powder. Cook for 3 minutes and mix to combine spices throughout. Add the tomatoes, peas, and chickpeas. Stir in the yogurt and stock. Season with pepper, if desired. Cover and let simmer for 20 minutes, or until potatoes and cauliflower are tender.
Meanwhile, prepare the rice according to the directions, omitting added fat and salt.
Sprinkle with garam masala. Plate rice with curry over top, garnish with cashews and cilantro. Serves 5.
Nutrition Information (per serving, with rice): 587 calories; 18.8 g. fat; 0 mg. cholesterol; 159 mg. sodium; 91 g. carbohydrate; 15.2 g. fiber; 19.8 g. protein
Result: We liked this dish a lot. Mr. P was disappointed there was no meat (did he not review the recipe before putting it on the menu?!), but I enjoyed the vegetarian meal. I do wish the carbohydrates were lower, but the portion is huge…I didn’t eat it all at that meal or as leftovers. If you love veggies and curry, you will love this dish!
If you’re like myself and have most every spice under the sun except garam masala, you can make it!
1 Tbsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground cardamom
1 1/2 tsp ground pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
Measure and combine spices. Store in a sealed container.
Mr. Prevention, Lily, and I are packing up and heading to Champaign, Illinois for the Illinois vs. Ohio State game this weekend. I am PUMPED! This game has been long awaited and we have lots of friends who are coming in for the game. I’ll try to check in, but no promises! It’s going to be a whirlwind weekend! But first…a quick run before we get on the road! 😀
I will plan make this week’s chili on Monday to stay on track with the Prevention Chili Contest!
Question: What are you up to this weekend? And just for fun: Illinois or OSU victory? 😉