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Monday, August 15, 2011

Meatless Monday With An Indian Twist

Tonight I decided to try a new vegetarian recipe in honor of "Meatless Monday". This Spicy Vegetable Curry has the classic Indian spices of curry powder and ginger along with a few unique vegetables such as butternut squash and cannellini beans. I found the recipe in an "Eat This Not That!" Cookbook and only made a few substitutions for ingredients I didn't have. It turned out to be super simple to make and tasted just as good as what I've had in Indian restaurants. This recipe is of course gluten free in addition to dairy-free and vegetarian.

Spicy Vegetable Curry
Gluten Free * Vegetarian
Serves 2
1/2 onion diced
2 tsp. fresh ginger
1 cup butternut squash, cubed
1/2 head of cauliflower, broken into florets
8 oz. cannellini beans, drained and rinsed (not traditional but it's what I had, you could also use chickpeas)
1/2 jalapeƱo minced (for a milder taste remove seeds)
2 tsp curry powder
8 oz diced tomatoes
8 oz light coconut milk
1 tsp lime juice
Salt and pepper
A few sprigs fresh parsley or cilantro

1. Spray a large pot with nonstick spray. Add onion and ginger and cook until onion is translucent (about 2 min).

2. Add squash, cauliflower, beans, and jalapeno. Stir in the curry powder and cook for two minutes.

3. Next, add the tomatoes and coconut milk then turn the heat to low. Simmer about 20 minutes, stirring occasionally.

4. Once the vegetables are tender, stir in the lime juice and salt and pepper. Garnish with the fresh parsley or cilantro.

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