Baby, it’s cold out there! The Alaskan storm hiccup has just reached Eastern Canada with the brrr temperatures, even the first snow. Under these circumstances I’m sure I’m not the only one to resort to comfort eating. This recipe has been on my bucket list for a while and I wanted to share it eventually for all the right reasons. It’s vegetarian, comparatively light, highly dietetic and comforting, and can be easily complemented with multiple omnivore, vegan or pescatarian choices. I opted for the haddock fish to go with it, but you can choose tofu, chicken or any fondue-sliced meat, all of which can be sautéed in a few minutes with the spices of your choice.
A trip to the local farmers’ market…
A bunch of the root veggies and other bounty brought home…
A quick mental scan of what to do with them on a day like today…
IT’S GOTTA BE CURRY! From my personal experience, nothing can pick you up better than a savory-spicy curry during times of chilling humidity and/or a flu season. Just few spoons of it and you’re back to keep calm and carry on…
The versatility of this dish is incredible. Depending on the curry spices you use, it can take an Asian, Indian or Caribbean direction. I used Jamaican curry spice mix for this post, along with a dash of Scotch Bonnet pepper sauce to give it an obviously Jamaican flair .
You can also easily incorporate any other fall veggies into it: from pumpkin to squash, broccoli, cauliflower or collard greens. Finally, you can swap canned chick peas with canned lentils, or beans if wish be.
Have any leftovers of this curry from Friday supper? Turn them into a fast and delicious take on a British Kedgeree for your week-end brunch by adding some cooked rice, boiled eggs and chopped greens. If you happen to have some smoked haddock in your fridge, team it up: it will make the dish outstanding (otherwise, canned tuna or salmon would be OK).
We all (
me in particular – duh) need some kind of an immune booster at this time of the year. The combination of this curry’s ingredients provides it in abundance: from a support to digestion, to anti-inflammatory help, to giving more energy to the brain, to improving cholesterol ratios, to metabolic push and so on. And the coconut milk in this recipe is not just a healthy alternative to milk. It does magic marrying the spices and ingredients, softening the heat of the curry and adding delicate sweetness along with carrots and sweet potatoes.
Serve the curry piping hot with or without the meat protein addition, garnished with fresh cilantro or parsley and lime wedges on a side. Enjoy!
COCONUT & ROOT VEGETABLE CURRY
Yields: 4 portions
1 big sweet potato, cut in small cubes
1 big potato, cut in small cubes
1 big carrot, cut in small cubes
4 tbsp olive oil
1 tsp crushed chili flakes
1 onion, chopped
3 garlic cloves, minced
2 tbsp grated ginger
2 tbsp curry powder
1 red bell pepper, seeded and diced
1 can 19 oz chickpeas, drained
1 can 14 oz coconut milk
1 jalapeno pepper seeded and minced (or 1 tbsp Scotch Bonnet pepper sauce)
1 tsp fresh or dried thyme
Salt and pepper to taste
1 small bunch of cilantro for garnish
2-3 scallions for garnish
1-2 limes, cut in wedges
4 fillet of white, not oily fish (haddock, cod, tilapia, etc.), sautéed in 1 tsp oil and seasoned
4 chicken breasts escalopes, sautéed in 1 tsp oil and seasoned
Cover the potatoes and carrots with water in a small saucepan. Bring to boil and simmer for 3 minutes. Drain and set aside.
In the meantime, add three tablespoons of oil to the Dutch oven or a big saucepan and bring to medium high. Add chili flakes, onion, garlic and ginger and cook for 1 minute. Add the curry powder. Add the red pepper and mix.
Add potatoes and carrots and mix. Add chickpeas and mix. Add coconut milk and bring to boil. Add jalapeno and thyme. Bring to boil and simmer for about 10 minutes.
Season with salt and pepper.
Garnish with cilantro and minced scallions. Serve hot in bowls with lime wedges on a side, topped with fish or chicken additions.
1 tbsp olive oil
1 tbsp butter
2 cups coconut and vegetable curry leftovers
1/3 cup of water
1 tbsp fish sauce
2 cups cooked rice of your choice, cold
1 cup smoked haddock (or canned tuna, or salmon), minced
2 boiled eggs, chopped
1 tsp cumin, ground
1 tsp coriander, ground
Salt and pepper to taste
1 lime, zested and juiced
2 tsp fresh cilantro or parsley, minced
Heat the big skillet or wok to medium-high and add olive oil and butter. Add coconut vegetable curry and mix. Add water and fish sauce. Bring the heat to high, add rice and keep mixing vigorously for 1 minute. Add fish, eggs, cilantro and spices. Keep mixing for one minute. Add lime zest, drizzle with lime juice and mix. Remove for the heat and serve hot garnished with cilantro or parsley. Serve hot.