My tender heart tends to start to bleed...

It has been awhile since my last post, but life can become hectic. It has been pouring the rain and frequently storming here in St. Petersburg, FL, so I was reaching to prepare a warming dish. This is an excellent recipe for my vegan and vegetarian friends, vegetable curry with a vibrant sauce. My refrigerator seemed to be overflowing with veggies, so I chose to take an Indian approach. This is a flavorful curry sauce highlighted by cayenne, coconut milk, and lime juice. This was a wonderful balance of flavor, both robust and gentle. Be sure to include the toppings; fresh coriander, cashews, and a side of basmati rice as they are truly an enhancement.  I feel this would be a perfect meal for both hot and cool months.   

Curry Sauce

3 T Peanut or Canola Oil

6 Medium-Sized  Shallots, peeled and finely sliced

1 ½ t Chili Powder

2 ½ t Paprika

1 t Cayenne Pepper

1 t Black Pepper

¼ t Turmeric Powder

1 Cup of Water or Vegetable Stock

1 1/2 C Coconut Milk

1 Large Lime, juiced

Sea Salt, to taste

Roasted Vegetables


1 Small Cauliflower, cut into florets, blanched and drained

1 Large Yellow Onion, peeled and diced

3 Mixed Color Bell Peppers, diced

1 Zucchini, diced

1 Eggplant, diced

12 Okra, halved

1 ½ Peanut or Canola Oil

1 tsp Chili Flakes

Sea Salt

Method



Preheat the oven to 450˚F. In a large roasting pan, combine cauliflower, onion, peppers, zucchini, eggplant, okra, chili flakes, oil, and sea salt. Roast in the oven for about 20 to 25 minutes, or until all the veggies are fully cooked and golden in color. 


Meanwhile, prepare the curry sauce. Heat the oil in a heavy pot and set over medium high heat. When hot, put in the shallots. Cook until the shallots are light brown in color. Then add the chili powder, paprika, cayenne pepper, black pepper, and turmeric. Cook briefly until they are fragrant. 

Add the water, coconut milk and bring the curry sauce to a boil. Turn the heat to low and simmer for 15 to 20 minutes, stirring every now and then. Mix in the roasted vegetables, stir and cook briefly. Season the curry with sea salt and lime juice. Serve the curry warm with some roasted cashews, fresh coriander, and steamed Basmati rice.

Until tomorrow...Peace.