For this week’s bird food (I call it bird food because I have to peck, peck, peck at it all week long), I made the Vegetable Curry recipe that was featured in the February issue of Fitness Magazine. It says it serves 6, but I’ve already had it 3 times and have tons more to go. I make an easy curry recipe of chickpeas and canned carrots, potatoes, and peas, but I have to say that the fresh potato and sweet potato really make this curry delish. And the cayenne! Ay yi yi! I like when things are so spicy they make my lips big, so clearly I used a little bit more.
The only thing I added to the recipe was a bit of cinnamon, but I should have added a few cloves of garlic. I like my curry extra smelly!
1 large red onion, halved and cut into thin wedges
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon garam masala powder
1/8 teaspoon cayenne pepper
3 cups cauliflower florets
1 14-1/2-ounce can diced tomatoes with liquid
2 medium potatoes, peeled and cut into 1-inch cubes (about 1 1/2 cups)
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1 1/2 cups)
1 1/2 cups vegetable broth or water
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup loose-pack frozen peas
4 1/2 cups cooked couscous or brown rice
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until tender, about 4 to 5 minutes. Add the curry powder, cumin, garam masala powder, and cayenne pepper. Stir well and cook for one minute.
2. Stir in the cauliflower, tomatoes, potatoes, sweet potatoes, broth, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes or until the potatoes are tender. Stir in the peas; heat through. Serve over couscous or brown rice.