Dress Up the Ordinary
Serve this fragrant South Indian-style curry over basmati or jasmine rice for an outstanding vegetarian meal. If you like, stir in some chunks of tofu, shrimp, or diced cooked chicken or pork.
2 tablespoons vegetable oil
1 large onion, sliced
1 2-inch piece fresh ginger, peeled and minced
3 cloves garlic, minced
1 tablespoon quality curry powder, or to taste
Pinch red pepper flakes, or to taste
2 tablespoons tomato paste
1 cup coconut milk
1 can (14 1/2 ounces) diced tomatoes, with their juices
3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water
Salt and ground black pepper
3 medium carrots, peeled and cut in 1/2-inch rounds
1 head cauliflower, broken into bite-size florets
1 pound yams, peeled and cut in 1 1/2-inch chunks
Zest and juice from 1 lime
4 ounces fresh baby spinach
1 can chickpeas, drained and rinsed
Heat the oil in a Dutch oven over medium heat. Add the onion and sauté until it softens and turns golden brown, 5-7 minutes. Add the ginger and garlic, and cook 1 minute more. Stir in the curry powder and red chile flakes and cook, stirring constantly, 30 seconds. Add the tomato paste and stir until well blended, about 1 minute.
Add the coconut milk, reconstituted Veggie-Stock Gold®, and tomatoes and season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
Add the carrots, cauliflower, and yams and increase the the heat to return the liquid to a boil. Cover the pot, reduce the heat to low, and simmer until the vegetables are tender, about 25 minutes.
Stir in the spinach, chickpeas, lime juice, and zest. Cook about 2 minutes more, until the spinach has wilted and the curry is heated through. Season to taste with salt and pepper.
Wine Pairing: Gewurtztraminer, Riesling, or New Zealand Sauvignon Blanc