Fish in Coconut Curry

I tend to be a creature of habit (and those who know me well won’t be surprised by this admission). Almost every Saturday, I go to my spin class, buzz home for breakfast and a shower, go to the post office and library, and then out to lunch and grocery shopping. And since I tend to have more time on Saturday nights to cook dinner, I like to buy something special. This usually tends to be fish since it is fresh and follows my rule of buying and cooking fish on the same day. So I am always looking for new and delicious fish recipes.

And this recipe doesn’t disappoint! Originally appearing in the April 2014 issue of Cooking Light (it also appears in the cookbook Global Kitchen), this warm fish dish is flavorful and relatively easy to make even for the less advanced cook. Just a little bit of chopping, toss everything together, and dinner is ready! I love Asian, Indian, and Thai foods, so with the curry powder and coconut milk, it was a perfect combination of all three. I served it with coconut rice; for my version I cook brown rice and add a little bit of coconut milk to the water and shredded coconut if I have it on hand. Grated ginger is also a good addition.

A few of my changes; since halibut wasn’t available, I used cod in replacement. Instead of light coconut milk, I used ½ cup whole and ¼ cup of water. I forgot the cilantro, but I think it would be a great addition. For vegetarians, I think you could substitute chickpeas or tofu for the fish. My only quibble was no zing! I love all things spicy, so I added some crushed red pepper to my serving, but next time I’ll add some jalapeno with the red pepper to spice it up!


Fish in Coconut Curry (Mtuzi wa Samaki)
This recipe originally appeared in the April 2014 issue of Cooking Light magazine.  

Tanzania sits at a crossroads in the spice trade routes from India. That’s why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor. Serve over boiled yuca, potatoes, or rice.

Yield: Serves 4 (serving size: 1/2 cup sauce, 5 ounces fish, and 1 lemon wedge)
Hands-on: 20 Minutes
Total: 47 Minutes

1 (1 1/4-pound) skinless halibut or other firm white fish fillet
1 1/2 teaspoons Madras curry powder, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
1 cup finely chopped onion
1 cup finely chopped red bell pepper
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
2 3/4 cups chopped tomato (2 large)
2 tablespoons fresh lemon juice
3/4 cup light coconut milk
4 lemon wedges
Chopped fresh cilantro (optional)

1. Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes or until deeply browned on bottom but undercooked on top (fish will finish cooking later in sauce). Remove fish from pan.

3. Add onion and bell pepper to pan; sauté 4 minutes or until tender. Add ginger and garlic; sauté 1 minute. Add remaining 3/4 teaspoon curry powder, remaining 3/8 teaspoon salt, remaining 1/8 teaspoon black pepper, tomato, and lemon juice. Reduce heat to medium-low, and cook 10 minutes or until tomato breaks down, stirring occasionally. Mash tomato with a wooden spoon.

4. Stir in coconut milk. Return fish along with accumulated juices to pan, browned side up. Reduce heat to low; cover and cook 8 minutes or until fish flakes easily when tested with a fork. Cut fish into 4 equal portions. Spoon sauce into individual, shallow bowls; top each with a piece of fish. Serve with lemon wedges and chopped fresh cilantro, if desired.

MVK’s Endorsement of the Week
416guNJMdHLI thought I was the only one in the world obsessed with Laurie Colwin and her food writing, but it turns out there is a whole new generation that is discovering her. A former essayist for Gourmet magazine, Colwin died at the young age of 48 of a heart attack. Her two books, Home Cooking and More Home Cooking sit on my writing desk as inspiration more than anything; reading her writing is like sitting down with a friend, it’s effortless. Last week’s Dining section of the New York Times included a wonderful story on Colwin and her new young followers. Here is a link to the article, I hope you enjoy!

Mid-Winter Chili: Vegan Style

It's amazing how things can change in just a couple of weeks. The birds have come out of hibernation and we've been graced with bright, sunny days! Spring is indeed coming!

It’s amazing how things can change in just a couple of weeks. The birds have come out of hibernation and we’ve been graced with bright, sunny days! Spring is indeed coming!

In an effort to wile way the long winter, signed up for a seven-week online class at Vanderbilt University through Coursera: “Nutrition, Health and Lifestyle: Issues and Insights,” taught by Jamie Pope, MS, RD LDN. Each week has a different focus, and I have been learning even more about nutrition, food labeling, supplements, and more to add to my cooking arsenal. Last week’s focus was on plant-based diets. And in a twist of serendipity, I had made this vegan chili a day or two earlier!

Chili is one of the easiest and quickest meals to make, basically you put everything in a pot and heat it until it is warm and the flavors have mingled. And this recipe is no different. After going to two stores, one of them the co-op, which has most everything vegetarian and vegan, I came up empty-handed on the sausage. So I substituted a bag of Boca meatless ground crumbles, which will change the flavor of the chili (and also adds gluten), but it was still delicious.

This dish is perfect if you have a group of ravenous teens, a potluck, or another large group of people to feed because it makes a mountain! My freezer is full of containers for later lunches and dinners. And for those watching pennies, I figured this cost roughly $10 to make, and at 10-15 servings, give or take, less than $1 per serving!

Can’t-Believe-It’s-Vegan Chili

This recipe originally appeared in the March 2014 issue of Cooking Light magazine.

Instead of sour cream or cheese topping, go vegan all the way and top with some diced onions, creamy avocado, and/or sweet potato!

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon chopped garlic
1 (12.95-ounce) package vegan sausage, chopped (such as Field Roast Mexican Chipotle)
2 cups chopped tomato
1/2 cup white wine
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon dried ground sage
1 teaspoon crushed red pepper
6 cups Vedge-Style Vegetable Stock or unsalted vegetable stock
3 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
2 (15-ounce) cans unsalted kidney beans, rinsed, drained, and divided
2 cups chopped kale
2 tablespoons chopped fresh oregano

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through sausage); sauté 4 minutes. Add tomato and next 5 ingredients (through red pepper). Bring to a boil; cook until liquid is reduced by half (about 1 minute). Stir in stock. Combine 2 cans cannellini beans and 1 can kidney beans in a medium bowl; mash with a potato masher. Add bean mixture and remaining beans to pan. Bring to a simmer; cook 5 minutes. Add kale; cover and simmer 5 minutes. Sprinkle with oregano.

Yield: Serves 10 (serving size: 1 1/2 cups)

Total: 35 Minutes

Chicken and Chickpea Tangine

DSCN0369I have two reasons why I love my crock pot (or slow cooker as they’re now called): 1. Most recipes have few steps, basically put everything in a pot, set it, forget it, and when you get home the kitchen is filled with wonderful scents, you have a delicious meal ready to eat, and you’ve barely picked up a knife; and 2. Freezing leftovers is wonderful and you can pull dinner out of the freezer in the morning on a busy weeknight. It’s the original frozen dinner!

I love chicken, chickpeas, and stews, so this comforting meal was a home run in my house. I have a smaller crock pot, so I ended up finishing the cooking on the stove, because the chicken wasn’t getting cooked enough. And I took it one step further and shredded the chicken for easier eating. The leftovers were delicious, and it ended up being at least three meals in our house!

My apologies for no photograph of dinner this week. I took one, but when I looked at it, it made the dish look really unappetizing! I’ll have to work on my color settings!

Chicken and Chickpea Tangine
This recipe originally appeared in the December 2013 issue of Cooking Light magazine. Serves 8.

1 1/2 tablespoons canola oil
8 (5-ounce) bone-in chicken thighs, skinned
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 1/2 cups chopped onion
1/4 cup finely chopped fresh garlic
1 1/4 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
3/4 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
1 cup unsalted chicken stock (such as Swanson)
1 1/2 teaspoons honey
1 (3-inch) cinnamon stick (MVK’s Note: I used 1/2 teaspoon of cinnamon in place of a stick.)
2/3 cup chopped dried apricots
2 (15-ounce) cans organic chickpeas, rinsed and drained
1/4 cup cilantro leaves
Lemon wedges


1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).

2. Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly. Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro; serve with lemon wedges.

Baby, It’s Cold Outside!


I’ve been pretty mad at Mother Nature lately, and then she goes and does something like this! Saturday evening, facing west.

I’m not sure what part of the world you’re living in, but it has been Cold with a capital C for days here in Vermont! The day the calendar changed to January, the temps went down–and down–each day. And ice is everywhere! The driveway is a skating rink and it’s been weeks since I’ve been able to take a walk outside. (Since I started writing this a couple of days ago, the temperature has gone from negative digits to close to 60 degrees with rain! What the heck is going on?!)

DSCN4186Anyways, enough about the weather. At Christmas this year, My Vermont Kitchen received a few food-related gifts: My friend, Jennifer, sent me three tins of herbs from London and I’m so excited to use these in my cooking! (Also, some Jane Austen band aids, which will come in handy for all those times I cut and burn myself!) I received vintage-like martini glasses from another friend, and I found two gifts under the tree from The Eater of the House: an immersion blender, which will be perfect for soups and smoothies; and an enameled cast iron French oven. For years I’ve been coveting one of these, and The Eater thought it was time I was given one. (It helps when you benefit from your gift giving!)

Hello, gorgeous!

Hello, gorgeous!

So with lousy weather and the desire to hunker down inside and keep warm, I decided to make something that was traditionally French to try out the new pot and that would heat the house for at least one evening: Julia Child’s Boeuf Bourguignon!

While I find Child’s recipes to be some of the best out there, in instructions and in taste, some of them are really time consuming. Despite my best efforts, from the time I started cooking to the time we sat down to eat, it was 4 1/2 hours! I thought I was going to spend the majority of the time catching up on “Mad Men” episodes, but no, there is a lot of hands-on cooking that goes into this meal. And washing dishes. I lost count after my fourth round of how many I washed. Good thing you have that bottle of Chianti, you’ll want to have a glass or two when you’re hanging out in the kitchen!

But for me, the real question when it comes to spending a lot of time cooking a meal is was all that effort worth it. And I can give you a resounding yes! I love beef anything, and as I was making this I lamented the lack of vegetables, but I didn’t miss them one bit. This is a true beef stew, with fall of the fork beef, and a deep, rich mix of wine and meat flavors. Complex and flavorful, it was well worth the almost five hours I spent in the kitchen. (And lots of leftovers in the freezer for at least two other meals!) Because, honestly, who wants to go out on such a cold evening?

Boeuf Bourguignon

This recipe originally appeared in Mastering the Art of French Cooking, Volume One, by Julia Child, Louisette Bertholle, and Simone Beck, 1961.

Child said this is traditionally served with boiled potatoes, but I like her other suggestion of hot buttered noodles. I served this over buttered egg noodles with a little bit of chopped parsley. Serves 6.

9- to 10-inch, fireproof casserole dish, 3 inches deep
Slotted spoon

6 ounces bacon (MVK’s Note: I used four slices of bacon.)
1 Tbsp. olive oil or cooking oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp. salt (MVK’s Note: Given there was beef broth, I didn’t add any additional salt.)
1/4 tsp. pepper
2 Tbsp. flour
3 cups full-bodied, young red wine, such as a Chianti
2 to 3 cups brown beef stock or canned beef bouillon (MVK’s Note: 2 cups was all I needed.)
1 Tbsp. tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
Crumbled bay leaf
Blanched bacon rind (MVK’s Note: Since I didn’t have a piece of bacon, only slices, I skipped this ingredient.)
18 to 24 small white onions, brown-braised in stock
1 pound quartered fresh mushrooms, sautéed in butter
Parsley sprigs


1. Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

2. Preheat oven to 450 degrees. (MVK’s Note: I skipped this, see Step 6.)

3. Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

4. Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

5. In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees. (MVK’s Note: I skipped this entire step. I added the flour and cooked it on the stove.)



7. Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so the liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

8. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed. **Instructions below.

9. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

10. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

**For brown-braised onions, add the onions to a skillet that has warmed butter and oil (1 1/2 TBS each, or less). Cook for about 10 minutes until they are evenly browned. Add 1/2 cup of beef stock, dry white wine, red wine, or water; salt and pepper to taste, and a herb bouquet (4 parsley sprigs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth–MVK’s Note: I totally skipped this.) Cover and simmer slowly for 40-50 minutes or until the onions are tender and retain their shape.

**For the sautéed mushrooms, add 2 TBS of butter and 1 TBS oil to a skillet, and when the butter foam has subsided, add the mushrooms, and stir and shake the pan until the mushrooms start getting brown. (MVK’s Note: I noticed if you turn the heat down, the mushrooms start releasing water, so keep the heat fairly high to avoid this.)




Recipe Redux: Chris’s Chi Chi Beans

This past weekend, I got out of the kitchen and and into the car for a quick trip to Maine. After I announced last week that November was going to be a clean eating month, that was thrown out the window on the Piscataqua Bridge linking New Hampshire to Maine, and it became a bit of an overindulgent weekend of food and drink. I, thankfully, walked most of it off, but came home to a renewed promise to eat better this month!

Since I did no real cooking this past week, I thought I’d bring you an oldie but a goodie recipe I posted a couple of years ago. This is my go-to recipe when I am feeling poor in the pocket and in spirit. Vegan and gluten-free, it is healthy, quick to make, and easy on your wallet!

You can view the original post here.

Chris’s Chi-Chi Beans
I usually serve this on its own, but if you want a little something extra, it is great served over whole wheat couscous to soak up the juice. And for a little bit more protein, serve it with either tofu or chicken.

• 2 teaspoons extra virgin olive oil
• 2 cloves of garlic (or more if you prefer), minced
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• One 14.5 oz. can (or roughly 2 cups) chi-chi (garbanzo, chickpeas), rinsed
• One 14.5 oz. can stewed tomatoes

Heat the oil in a saucepan and add the garlic and onion and cook until translucent. Add the carrots and cook for a couple of minutes until soft. Add the can of beans and stewed tomatoes. Bring to a boil, then reduce heat to a low simmer and cook until the carrots are soft, about 10-12 minutes. If you find the liquid is evaporating, you can add a little bit of water or white wine.

Cook’s Notes:
When I went to pick out a can of stewed tomatoes, I didn’t realize there are many different varieties these days! I like the “original” flavor, one that has onion, celery, and bell peppers.     

Chicken Stew With Old South Buttermilk Biscuits

DSCN0703I feel quite fortunate to live near Diane St. Clair’s Animal Farm in Orwell. Recently interviewed on the radio show “The Splendid Table,” St. Clair has a small herd of  just ten Jersey cows. I heard about her years ago when I read Thomas Keller uses only her butter in his Per Se restaurant in Manhattan. Sometimes her butter is sold at the coop, but I’ve only been able to get it once because it sells like hot cakes when it’s on the shelf.

The conversation between St. Clair and host Lynn Rosetto Kasper revolved around her new cookbook, The Animal Farm Buttermilk Cook Book, which focuses on her latest project, buttermilk. Today’s buttermilk sold in stores is made mostly of low-fat or skim milk with added cultures. St. Clair’s buttermilk is just that, the leftover milk that remains after making butter.

After hearing the interview, I saw the coop also sells St. Clair’s buttermilk and I was able to buy a quart. When I was very small, I remember milk delivered to my home and sometimes we would get buttermilk. While there was a little tang to it,  it also had a rich creaminess to it, and St. Clair’s tasted just like I remembered. Since I bought this small bottle of liquid gold, I wanted to use it in something where it would shine. So I thought of buttermilk biscuits. Chicken pie suppers are popular in the fall, and since I didn’t go to the one I usually attend, I thought I’d make some chicken stew to accompany the biscuits. It made for a homey and delicious meal.

Helpful Kitchen Hint: Full disclosure, I made two batches of these biscuits. The first batch, we each had one, and the rest made their way to the compost pile; they weren’t biscuits, they were hockey pucks! So pay attention to rolling them out to ¼ inch in thickness; the first batch I rolled it like pie crust, so when baked they were thin and hard. The second time I made these, I pulled out a larger biscuit cutter, and paid attention to the thickness. I only got 12 out of the batch, but they were perfect; airy, with paper-thin layers, just the way they should be! 

The chicken stew was something I created one Sunday night. I had put together the ingredients in my head and thought I knew how it would come out and I wasn’t disappointed. And eating the leftovers a couple of evenings later with the “real” batch of biscuits was even better!


The second batch of biscuits. Look how light and airy they look!

Old South Buttermilk Biscuits
From The Essential New York Times Cook Book, by Amanda Hesser

Yes, I bought Crisco to make these biscuits. I honestly didn’t know how butter would work in combination with the buttermilk, so I decided to stay true to the recipe. 

2 cups sifted all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
4 tablespoons vegetable shortening
¾ cup buttermilk, or more as needed
Whole milk for brushing (optional)

  1. Heat the oven to 500 degrees. Grease a baking sheet. Sift together the dry ingredients twice into a bowl. Cut in the shortening with a pastry blender or 2 knives until the mixture resembles course cornmeal.
  2. Add enough buttermilk to produce a soft dough, and stir until the mixture forms a ball. Knead lightly in the bowl until the dough holds together, about 30 seconds.
  3. Turn the dough out onto a lightly floured board and roll to ¼ inch thick. Cut out biscuits with a small biscuit cutter and put on the greased baking sheet. If a glazed surface is desired, brush the tops with milk.
  4. Bake until golden brown, about 12 minutes. Serve warm.

Makes 1 to 2 dozen biscuits, depending on the size of your biscuit cutter.

Cook’s Notes: 

Hesser says she used low-fat buttermilk, so she added 2 more tablespoons of shortening, so 6 in total.
• I didn’t use the milk to glaze the biscuits. Not necessary, in my opinion.
• My biscuit cutters were about 3 inches, so it made for just one dozen.
• If you don’t have a flour sifter, don’t worry; I put all my dry ingredients in a mixing bowl and whisked the flour for a minute or so. A perfect solution!

DSCN0708Chicken Stew
2 teaspoons olive oil
1 small onion, finely chopped
2 carrots, peeled and diced
½ cup frozen peas
1 cup frozen chopped green beans (or fresh)
2 chicken breasts, cooked and shredded
3 cups chicken broth
2 tablespoons flour
3 tablespoons light cream or milk
Splash of white wine, optional
Freshly ground pepper and salt, to taste

  1. In a large Dutch oven, warm the olive oil. Add the onion and cook until they are barely soft. Add the carrots, peas and green beans. Stir and cook for about five minutes.
  2. Add the chicken breasts, broth, and wine, if using. Bring to a boil, and reduce heat and cook for about 15 minutes.
  3. In a small bowl, whisk together the flour and milk or cream. Add it to the stew and stir until it starts getting thick.  Add salt and pepper and serve with the biscuits.

Cook’s Note:
• I prefer my stew to be on the thicker side rather than thin. Add a little more broth if you like it thinner.
• Some serve biscuits on the bottom of a deep-dish bowl with the stew on top and some serve the biscuits on top. I prefer them on the bottom, that way the stew can make the biscuits nice and soft.

Autumn Red Curry Stew

Often I am accused of being a person who doesn’t like to take risks, heights and motorcycles being at the top of the list. But when it comes to the kitchen, something inside me takes over and there is a brashness that even I sometimes find surprising. Which is why when we had friends over for dinner one evening, I decided to make a dish I had created in my head, but had never made before. On a wing and a prayer, I had my fingers crossed this would be successful, and after three helpings, I think it was!

For our vegetarian guests, this was perfect. To boot, I took it one step further (because you just never know), it’s also gluten-free and vegan. Every season has its veggies and this time of year it’s cauliflower, sweet potatoes, and carrots, among others. I saw the most gorgeous orange cauliflower at the co-op last week and just had to have it. Unfortunately, it was $2.99 a pound, not a head, as I had thought the sign said, but it was worth the money. The carrots and sweet potato rounded out the orange-colored vegetables.

Carrots and sweet potatoes await.

The carrots and sweet potatoes await.

Helpful Kitchen Tip: Instead of ordinary white or brown rice, serve this over basmati or jasmine rice for some extra flavor–or make coconut rice! I just add a little bit of coconut milk to the water when the rice starts to get plump and a couple of tablespoons of shredded coconut when it is done cooking. If you have fresh ginger on hand, a teaspoon or so minced would be fabulous! 

I love Thai food, so I thought making a mixture of red curry paste and coconut milk would meld well with the veggies, beans, and tomatoes. The warmth of the curry and the slight sweetness of the potatoes complemented each other in a comforting mixture. Served over coconut rice, this was a perfect early fall dish that satisfied veggie and meat eaters alike!

Autumn Curry Stew
I wanted this to be a bit more of a stew, but found the tomatoes didn’t add as much liquid as I had thought. If you want a little more liquid, add a little bit of water until you get the consistency you like. Also, I found this terribly bland; adding some salt to taste made a big difference.

2 cloves of garlic, minced
1 shallot chopped–or about ¼-½ cup onion (preferably red)
1 sweet potato, peeled and diced
3 carrots, peeled and diced
4 cups cauliflower, roughly chopped
1 14.5 oz. can of garbanzo beans, drained and rinsed
1 14.5 oz. can diced tomatoes
1 14.5 oz. can coconut milk
2 teaspoons soy sauce or tamari
3 teaspoons red curry paste (or 2 teaspoons if you want to take the heat down a notch)
Salt, to taste

1. In a Dutch oven, heat a little bit of olive oil and saute the garlic and onions until soft, about 3 minutes or so.

2. Add the sweet potatoes and carrots. Cook over medium heat for about 7 minutes. They should be starting to get somewhat soft, but not mushy.

3. Stir in the cauliflower. Add the beans and tomatoes and bring the pot to a low simmer. If need be, add some water if the stew looks dry.

4. In a small bowl, whisk together the coconut milk, soy sauce, and curry paste. Add to the stew and mix.

5. Dinner is ready when the veggies are soft, but still firm. This took about 30 minutes from start to finsih. Serve over rice.