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I was not born to run. I was pretty much born to sit, read, eat and perhaps walk. So you won’t be surprised to hear that I’m quite pleased to have run for 14 minutes–and that was on 2 separate occasions. Yep, 7 minutes per run. And each minute of those runs was followed by a recovery walk of 2 minutes. There, I’ve gone and spilled the secret of “Learn to Run,” the first class of a 10-week course at the Running Room. Baby steps.

I’ve finally had enough of watching superjocks sprint by my kitchen window as I stand stationary over the sink, washing dishes. If you’d like to get up and go, like me, this Spicy Vegetarian Curry is a fiery recipe that will energize you. Pairing it with light chicory lettuce will leave you feeling full, but not weighted down.

Spicy Vegetarian Curry

Spicy Vegetarian Curry

  • 1 t each cumin seeds, coriander seeds
  • 4-5 cardamon pods, seeds removed (discard pods and use just the seeds)
  • 1 T coconut oil
  • 2 yellow onions, finely diced
  • 2 T finely chopped fresh ginger
  • 1/2 green chili, stemmed, seeded, finely chopped
  • 1 t turmeric
  • 1 T garam masala
  • 1 28 oz can whole tomatoes and juices, tomatoes roughly chopped
  • 1 t kosher salt
  • 2 15 oz cans chickpeas, drained and rinsed
  • 1 cauliflower, roughly chopped
  • 1 head roasted garlic, cloves chopped
  • 1/2 c water
  • 1 chicory lettuce

Spicy Vegetarian Curry

Garnish

  • fresh coriander, finely chopped
  • plain yogurt

Heat a frying pan, and add the coriander, cumin and cardamon seeds. Shake the pan for about 1 minute, without burning the seeds. Use a mortar and pestle to coarsely grind the seeds.

Heat the oil in a large pan over medium-high heat. Add the onion, ginger, coriander, cumin, cardamon, chili, turmeric, garam masala and a pinch of salt. Cook, stirring occasionally on medium heat, for about 6 minutes, until the onion softens.

Add chopped tomatoes with their juices, chickpeas, garlic, cauliflower, salt and water. Stir to combine. Reduce the heat to medium-low, and simmer, stirring occasionally, for 15 minutes. Garnish with plain yogurt and coriander. Serve hot on a bed of chicory lettuce. Serves 6-8.

Spicy Vegetarian Curry Print Ready Recipe

Spicy Vegetarian Curry

Final notes:

  • Thanks to Harriet Sugar Miller, of Eat and Beat Cancer, for inspiring this Spicy Vegetarian Curry recipe, and to my chef-sister, Julia Richardson, for whipping the idea into jittery shape.
  • Thanks to my son and to my physio friend Shelley Alper for loving the flavour.
  • Are you running to the Pampered Chef-Jittery Cook get together?  Date: Sunday, April 28. Time 1:00 PM. Place: Jittery Cook kitchen. RSVP: hollybotner@gmail.com.

Spicy Vegetarian Curry

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