I hope all you Americans voted yesterday in the midterm elections! Aside from politics, November is also the official start of the Holidays… aka OVER-EATING. Oh no! It’s okay, we will be careful this year. ha. ha.
Anyways, what’s so great about the Fall is the array of vegetables that are available now and that are in season. A great way to eat sustainably is to eat locally, thereby eating in-season produce. As we enter winter, less fresh vegetables will be available (to my northern and east-coast neighbors) BUT storable vegetables, including root vegetables and squash will remain popular. Let’s not forget frozen vegetables which retain a lot of nutrition, dried spices, and a variety of canned produce; all of which are incredibly important when fresh options that you want are out of season or are too expensive.
Today’s recipe is a late fall recipe which I think is more appropriate for other states because we Californians are still experiencing 80 – 90 degree weather in the midst of an encroaching winter. I love this curry because it really exemplifies how wonderful root vegetables are. It has incredibly complex and developed flavors from slow-cooking, and is good for you. Despite having such an extensive ingredient list, this curry is a mostly set-it-and-forget-it recipe. You can definitely just dump everything in a deep pan and saute it but having made it both ways, using a slow-cooker is absolutely the way to go as all the vegetables were incredibly buttery and there was no sign of powdery potatoes.
BTW, check out my bad-ass jack-o-lantern (although it started to get some cracks in it). That was about 4 hours of work and a bloody thumb. I composted the innards!
By the time I took this (I was working on Halloween!), there was a huge ball of fuzzy mold growing in there and only realize after I dumped a flashlight in there. So nasty.
Autumnal Root-Vegetable Curry with Coconut Rice
Serves 6 – 10
for all canned items, try to find no-salt added or low-sodium
3 tablespoons Madras Curry Powder (spicier, better flavor, imo)
1/2 tsp cinnamon
1/2 tsp turmeric
1 tablespoon cumin
1 tablespoon ground coriander
1/2 tsp each kosher salt and freshly ground black pepper
3 cloves garlic
2 tbsp fresh ginger, peeled
(optional: 1/2 jalapeno or serrano, seeds removed)
1/4 c. olive oil
1/4 c. low-sodium vegetable stock
1 large yukon gold potato (some people love sweet potatoes/yams), chopped into 1 inch pieces
3 carrots, chopped
1 small onion, chopped in quarters
2 c. banana squash (they’re in the supermarket sliced into pre-packaged slices because they grow up to 4 feet in length), chopped, or substitute with butternut
1 14 oz. can chickpeas (garbanzo) drained
1/2 to whole 14 oz. can diced tomatoes
1/3 c. frozen peas, defrosted
3/4 c. low-sodium vegetable stock
1 bag fresh spinach
1 14 oz. can light coconut milk
1/2 c. packed fresh coriander, chopped
For the rice:
2 c. brown basmati rice, soaked for 20 minutes and drained
3 c. water (or a combination of water and left-over vegetable stock and coconut juice)
1/2 c. coconut milk (omit if using juice)
1 bay leaf
1 tbsp soy sauce
1/4 c. fresh coriander, chopped
In a food-processor, combine the first set of ingredients from the Madras curry powder to the vegetable stock. Process until smooth, adding salt slowly. Heat a medium-sized pan over medium-high heat. Add the processed sauce and saute until it has reduced. Pretty much running your spoon through it will leave a streak. Boil for a minute until fragrant. Add onions and carrots, saute until they just begin to soften. Remove from heat and add to the slow-cooker. Combine the rest of the vegetables and 3/4 c. vegetable stock. Toss until combined, adding more salt as needed. I added another tablespoon and a tsp black pepper.
Cook, covered, in a slow-cooker for 6 hours on high or until vegetables are tender.
For the rice, bring coconut milk, water, bay leaf, and rice to a boil. Reduce to a simmer and let simmer for 30 minutes, until water has been absorbed. I used an Asian rice cooker and did not let the rice soak in water before hand. Brown basmati takes significantly longer and a bit more water than normal brown rice so I had to set it for two rounds in the cooker although it may come out amazingly with 1 round for others. Others, when cooking over the stove, may let it boil for 5 – 10 minutes longer before reducing the heat. When done, toss with coriander and set aside.
Check potatoes, they will be firm but oh-so buttery and delicious. Stir in about half a bag of spinach, fresh coriander, until wilted, and 1/2 14 oz can of coconut milk. Serve over hot basmati rice.