Food for thought… and Autumn Vegetable Curry

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This morning was one of those amazing fall days in Chicago, the kind we all reflect back to when the snow and slush and icy winds start to bring us down.  After an admittedly challenging couple of weeks, there is so much change in the air, not only the seasons.  In times like these it’s important to remember that our lives are only as good as the choices we make, whether they are good choices, hard choices, wrong choices; they all shape who we are, who we will become and the life we will have.

Inspired by two friends today, I took a long break to get outside and bike+ run, not just to work out but to slow down, think, walk, and soak in the great day.  Everyone I passed was smiling, the sun was shining, the lake rippled in the wind and colorful leaves rustled along my path, the skyline gleamed in the contrast of the blue skies, it was as if everywhere I looked, a gorgeous photo presented itself.  It got me thinking about how charmed our lives are, if we can just take a moment to step back and enjoy it.  If the choices we make define who we are, we should make each one count; they should enrich our life, they should inspire us, they should make us happy- it’s our choice, right?  In lou of all the changes a new season brings, our family is faced with all kinds of challenges and choices, our near future of where we will end up is hovering within reach and it’s overwhelming.  It’s helpful to reflect, jot stuff down and just take a moment to put things in perspective.  This is life, it is glorious, we have the ability to make choices and that is pretty great.

Now, to the food!  After all that thought, I bet you are ready to make a choice on what’s for dinner this fine fall evening.  We’ve been loving all the in season produce- fennel, pears, squash and sweet potatoes.  This recipe is another Ellie Krieger gem; we can’t go on enough about how much we love her.  It’s warm and hearty and full of big flavors and so many veggies, you would never guess it’s simplicity could be so good.  This recipe makes a big batch so you can enjoy leftovers over and over!  Enjoy,

Ingredients

1 large onion, coarsely chopped

4 cloves garlic, peeled

1 1½ -inch long piece of fresh ginger, peeled and cut into chunks

1 ½ tablespoons 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

¾ teaspoon salt plus more to taste

¼ teaspoon freshly ground black pepper

½ head of cauliflower, broken into 11/2 inch wide florets (about 3 cups)

1 pound sweet potatoes (garnet yams), peeled and cut into 1 inch cubes

2 large carrots, peeled and cut into 1 inch rounds

2 tomatoes, cored and chopped

Zest of 1 lime

2 tablespoons lime juice

1 15-ounce can of garbanzo beans, preferably low-sodium, drained and rinsed

5 cups baby spinach leaves (5 ounces)

¼ cup chopped fresh cilantro leaves

Method

Put the onion, garlic, ginger, curry powder and cayenne pepper into the bowl of a food and process until combined. Add the oil and process until a smooth puree. Cook the curry puree in a large pot over a medium heat, stirring frequently, for 5 minutes. Stir in the tomato paste and continue cooking, stirring frequently, until the mixture begins to darken, about 5 minutes more.

Add the vegetable broth, coconut milk, cinnamon, salt and pepper and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cauliflower, sweet potato, carrot, tomatoes, 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, the garbanzo beans and the spinach and cook for 5 minutes more, until the spinach is wilted. Season with additional salt to taste.

Serve garnished with cilantro, over rice if desired.

 

Makes about 10 cups Serves 4

 

Per Serving: Calories 420; Total Fat 12 g; (Sat Fat 3.5 g, Mono Fat 4.6 g, Poly Fat 2.3 g) ; Protein 13 g; Carb TK g; Fiber 16 g; Cholesterol 0 mg; Sodium 780 mg

 

Excellent source of: Copper, Fiber, Folate, Iron, Magnesium, Molybdenum, Manganese, Phosphorus, Potassium, Protein, Vitamin A, Vitamin B6, Vitamin C, Vitamin K Good source of: Calcium, Niacin, Riboflavin, Pantothenic Acid, Thiamin, Zinc

 

Copyright 2011 Ellie Krieger. All Rights Reserved.

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