Vegetable Coconut Curry; A Family Favorite

Awwww, thank you so much for your comments about the whole balance thing. Tabitha and Katie, you have such great advice -- the kind that people need, and use.

I like the idea of blogging because I want to. Because I have something to share. Because it is a concrete place to put my thoughts when there is nowhere else that satisfies that need. Thank you, thank you.

Happy, Happy Halloween!!!

I have decided to dress up as Elvira...or is it Alvira? You know that lady that is friends with Frankenstein, and she has long black hair that is crimped, with white strips down the sides? It would be so easy and fun!

I asked Paul what he would be and he said he's protesting. Halloween is a children's holiday not meant to be darkened by adults, and their scary costumes. Might I add, sometimes tacky costumes? Like mine? He, he, he. Oh, well. I'm suspicious he just doesn't want me to put Frankenstein makeup all over his face. I don't blame him. He is very excited to attend the Halloween parties with us, though. Totally his thing.

Well, I am just so excited! I hope you have the best Halloween!

My recipe today has nothing to do with Halloween or Thanksgiving. Maybe because I am stuck in between the two.

Anywho, last night I made an indian-inspired Red Lentil Dahl (from, "Let Them Eat Vegan!") and while I thought it was delicious, because I love food from India, my kids would. not. eat. it. Grrr. Fine, more food for me!

But, I don't like posting things on a family-friendly site that my kids won't eat. I do recommend you try it out on people you know love Indian food. Or just eat it yourself.

However, I am going to post a recipe that I have cooked for my family for the last seven years. It is an Indian-inspired dish that everyone in my whole family will eat, and enjoy. It is quite popular with my extended family, and guests. A crowd-pleaser.

Love it.

All I had to do was remove the chicken, and replace it with a few extra vegetables to make it vegetarian.

Pre-vegan days, I have clear memories of my pushing the chicken to the side of my plate, and gobbling up the potatoes and carrots. I even remember thinking, "This dish would taste so good if it didn't have chicken in it." Which wasn't normal for me. Usually, I loved chicken. With this dish, I went through the torture of eating it because I was convinced I would die without animal protein. Yay! So glad those days are over.

Anywho again, onto this fab recipe. This Fab, family-friendly recipe. That I hope soon joins your recipe rotation.

It makes a ton. Ah, but as chefs, our problem is never, 'too much food.' Am I right?
You'll need either a very large skillet, or a big electric skillet to fit it all.

Mmmmmm.

It is so yummy.

Here I tried using chickpeas, and did not enjoy it. I prefer the bite that cauliflower adds, and the chickpeas did not pick up, and accentuate the Indian flavors.

IGNORE THE CHICKPEAS. WE'RE DOING CAULIFLOWER INSTEAD.

But you can see how the dish begins.

Some onion, spices, garlic, sauteed in water. Just imagine cauliflower instead of chickpeas. Work with me, here.

Cauliflower, instead of chicken. Added at the very beginning with the spices, so that it simmers and softens, picking up the spices as you add the other ingredients.

Carrots. Love cooked carrots infused with spices from India.

Cut into fourths, add a chopped onion.

Chopped green bell pepper.

Don't forget the chopped potatoes, which add so much texture, satiation, and satisfaction.

Add some coconut milk, diced tomatoes. Sugar accentuates the spices and adds flavuh.

Simmer, simmer, simmer. The longer it simmers, the deeper the flavors. 40 minutes of simmering is just about right, for me.

I love to toss in one cup of petite peas at the end, to round it out. Serve with a salad.

Who doesn't love tender potatoes and carrots, simmered in a fantastic curry coconut sauce?

Curried Coconut Vegetables
Modified by Ashlee Crozier, From Allrecipes.com

INGREDIENTS:

1 head of cauliflower, broken into bite-size peices
1 teaspoon salt and pepper, or to taste
1/4 cup of water (for sauteing)
3 tablespoons curry powder
1/4 to 1/2 teaspoon red pepper flakes (the more you add, the spicier)
1 onion, thinly sliced
2 cloves garlic, crushed
1 green bell pepper, diced
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar (don't omit!)
4-5 gold or red potatoes, washed and diced
4-5 large carrots, cut in half and quartered
(optional) 1-2 coined zucchini makes a great addition
1 cup petite peas

DIRECTIONS:

1. Season cauliflower pieces with salt and pepper, and set aside.

2. Heat onions and spices in a large skillet over medium-high heat for two minutes. Stir in garlic, and cook 1 minute more. Add cauliflower, tossing lightly to coat with curry and spices. Add chopped green bell pepper. Reduce heat to medium.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.

4.) Add remaining vegetables (potatoes, carrots, and optionally, zucchini), except for the petite peas. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. Stir in petite peas.

5.) Serve warm, with salad and/or bread. A must-do, one pot wonder. Enjoy!