After a glorious, glorious DC summer, the weather is starting to get cool. While I’m sure I’ll take this back in the coming weeks/months, it’s actually exciting to get back to cooking with some hearty vegetables and to making stews. It’s been a couple of late nights at the office for the husband and me, so I’m looking to keep it light, healthy and nutritious tonight. I’m testing a new recipe for vegetable curry – making some tweaks along the way, of course.
Sweet Potato and Cauliflower
1 sweet potato, peeled and cubed
1 head cauliflower, cut into florets
1/2 sliced onion
2 teaspoons curry powder
1 cup broth (veggie, chicken)
1 can chickpeas, drained
1 can diced tomatoes (I used one with green chilis, to add spice)
crushed red pepper
dash red wine
toppings: greek yogurt or sour cream, cilantro
If you’re using basmati rice, get it started according to the package directions. It will take quite a bit longer than the rest of the dish!
Heat olive oil in a large skillet over medium-high heat. Add the sweet potato and cook 3-5 minutes.
Reduce the heat; add the cauliflower, onion, and curry powder; add a dash of red wine if you like. Mix everything together for about a minute.
Add broth, salt, chickpeas, crushed red pepper and tomatoes; bring to a boil.
Give everything a good mix, reduce heat, cover and cook about 15 minutes (should be just about the right time to serve with the rice!).
Serve with yogurt, cilantro, whatever you like.
Yum! Surprisingly developed flavors for such a quick meal, and it’s (healthy) comfort in a bowl. Definitely worth another go…maybe next time, with naan?
I think it’s traditional to cook fish on Friday, but when you grocery shop on a Sunday, there’s no way you want that salmon sitting around in your fridge that long. That is why, despite coming home late from work today with a full-on case of the Mondays, I forced myself to cook that baby up. Note to self – that’s why planning out the week is so helpful!
Cooking Light is a standard go-to for recipe ideas. I generally don’t quite follow them to a “T” – meaning my meals are not always fit to be called “light” – but I do enjoy pretending that I’m cooking healthfully. This one is no exception – heavily inspired by their recipe for Coconut Curry Salmon with Basmati Rice and Snow Peas.
Coconut Curry Salmon with Asian-inspired Slaw
for the fish…
1 tablespoon brown sugar
juice from a leftover lime and a leftover lemon
big spoonful of Sambal Oelek (or any type of chili paste)
1 (15-ounce) can light coconut milk
salmon fillets, skinned
Combine the sugar, lime/lemon juice, curry paste and can of coconut milk in a large skillet, heat slightly. Add the fish to the pan and bring it to a simmer. Cover, reduce heat and cook about 10 minutes. Serve over Asian slaw…below.
for the slaw…
one bag of cabbage/shaved brussels sprouts (from Trader Joe’s, obvi)
1. Heated two turns of dark sesame oil in a large saute pan; added the garlic for a minute or two and then the slaw. A few turns with both the soy sauce and the rice vinegar, and then cooked it all down together.
The husband makes a big point out of not liking fish, but since I plan, shop for and cook the meals, we’re slowly incorporating more fish into the diet. He cleaned his plate on this one. This was easy, delicious, and relatively fast. A definite keeper, even if next time I skip the soy sauce on the slaw…too salty.