Fall Vegetable Curry Recipe
From Guest Blogger Ashley Smaldino
It’s officially fall! As the weather begins to cool and the leaves start to change, winter squashes begin to show up at farmers markets and soups and stews start to adorn dinner tables. One of my favorite cold-weather meals is curry! The delicious, colorful sauce full of aromatic spices, a whole bunch of vegetables and fresh herbs to sprinkle on top…yes PLEASE! This Fall vegetable curry recipe is sure to keep you feeling nourished and satisfied with every bite.
Curry is one of those dishes where you can really throw in anything and it will be delicious, as long as you get the spices right. Ginger, turmeric, garlic, onion, coriander, cumin, cardamom, mustard and cayenne are a few of my favorites and are curry staples.
I’ve made curry using cauliflower, broccoli, spinach, kale, tomatoes (a MUST), potato, sweet potato, zucchini, butternut squash, carrots, eggplant…see? ANYTHING GOES. Recipes like this make life so much easier!
Now, before I get to the recipe, I want to let you in on a little secret. A digestion secret.
I try to eat as many raw foods as possible, but when it’s super chilly at night, the last thing I want to eat is a huge salad. During the fall and winter, I make simple recipes such as soups and curry and to help digest the cooked foods, I have a bowl of salad greens or sprouts on the side (or both). Raw foods actually help rebuild gut flora because they are sources of natural probiotics called ‘elevated biotics’ which are far more effective than any store-bought probiotic or fermented food.* Leafy greens in general help the gut immensely! **
Fall Vegetable Curry Recipe
- 3-4 cups of your favorite veggies
- 6 tomatoes, cut into chunks
- 4 cloves garlic
- 2 red onions
- 1 small thumb-size of ginger
- 4 tsp curry powder
- 1T ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2-1 cup of parsley or cilantro
- 1-2 cups water, veggie broth or coconut milk (you can adjust this to your liking; if you like a lot of sauce, use more liquid, but if you want this thicker, use less)
- salt & pepper to taste
- 1-2 limes
- Start by sautéing the onion and ginger in a little bit of water or vegetable broth.
- Saute until onion is translucent, about 3 minutes.
- Then add the garlic and half of the chopped parsley or cilantro. Saute for about 2 minutes.
- Add the dry spices and stir while the mixture heats up, about 2-3 minutes. You may need to add some more water or broth at this point.
- Add all of your veggies along with the chopped tomatoes. Cover with lid and steam for 10 minutes, adding more broth or water if needed.
- Pour in veggie broth or coconut milk. Bring to a boil and simmer for 10 minutes.\
- Turn off heat. Top with the remaining parsley or cilantro and lime juice.
- Serve with rice or quinoa, and of course a side of salad greens or sprouts!
I also really like to add basil to my curry recipes. When I ordered curry at a Thai restaurant years ago, they served it with basil and I loved it! If you are a basil-lover like me, feel free to sprinkle some on top as well (as pictured) or you can even throw some in while it cooks!
Big Hugs & Health,