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Tuesday, September 22, 2015

Food Tuesday


Though I’m in denial, the weather is changing and there is a crisp chill in the breeze morning and night. Though it’s not my favorite season, I thought I’d usher in fall with a hearty, cozy recipe. If you follow the blog, you know I am a fan of mild curry recipes (like this one from my old blog). There is something special about the peppery sweetness of the cloves, cinnamon, and coriander when mixed with the heat of cayenne and curry powder. I round out the flavors with coconut milk, turmeric, roasted garlic and of course, salt.

The vegetables/legumes you choose don’t  matter as long as they can hold up to a 30 minute + simmer. In the past, I’ve used chickpeas, sweet potatoes, Yukon gold potatoes, spinach, mushrooms, and lentils (not in the same dish). This week, I decided to use eggplant, tomato and brussels sprouts since that is what I had on hand. I served the curry of farro, which is my grain of the moment. I needed to step out of the brown rice and quinoa box. The meal was delicious and I made enough for leftovers, which saved me money on lunch. Win. The recipe is below.

Eggplant and Sprout Curry

Ingredients
1 tbsp. avocado oil
2 cup baby bella mushrooms, sliced
3 baby eggplant, largely diced
2 cups brussels sprouts*
1 14 ounce can diced tomatoes, drained
1 15 ounce can coconut milk
1/2 large red onion, diced
2 cloves of roasted garlic (for garlic roasting instructions, click here)
1 tbsp. curry powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. turmeric
1 tsp. chili powder
1/2 tsp. cayenne pepper
4-6 cloves
1-2 tsp. sea salt (more to taste if desired)

Instructions
Heat the oil in the bottom of a large pot or a deep skillet. Add the onion and cook until it is translucent. Add the mushrooms and saute for 3-5 minutes. Stir in garlic and stir. Add remaining ingredients, stirring after the addition of each spice. Reduce heat to low and allow to simmer for 30 minutes. While the curry is cooking, cook your choice of grain or starch in a separate pot.

Suggestions: Farro, Quinoa, Brown Rice, Buckwheat, Barley, Polenta or Pureed Sweet Potatoes

* If you like a crunchier texture to your sprouts, use fresh ones. If you like a softer sprout, use the steamer bag of frozen spouts and steam them for half the recommended time before adding to the curry. 

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