Vegetable Curry and Rice

Team: LCWS Wildcats

Host School: Lake Champlain Waldorf High School

Age Group: High School

Ingredients

            4 Tbs. butter

            1 large yellow onion, finely diced

            2 medium cloves garlic, minced

            One ¾ - 1-inch piece fresh ginger, peeled and finely grated (1 Tbs.)

            4 tsp. curry powder

            4 tsp. garam masala

            1/4 tsp. cayenne (oprional)

            2 cups vegetable broth (or 2 c. water and I vegetable bullion cube)

            1 cup  coconut milk

            Fine sea salt and freshly ground black pepper

           4 small potatoes, peeled and diced (about 4 cups)

            2-3 parsnips, peeled and sliced (about 2 cups)

            1 sweet potato, peeled and cut into 1-inch cubes (about 3 cups)

            One 14.5 oz. can diced tomatoes

            2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)

            One 15-1/2-oz. can chickpeas, drained and rinsed

            4 oz. baby spinach (about 4 lightly packed cups)

            2 Tbs. fresh lime juice

            1 tsp. finely grated lime zest

            2 Tbs. chopped fresh cilantro (optional)

           1 1/2 cups Basmati rice

Preparation Instructions

  

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the butter over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the curry powder, garam masala, and optional cayenne; stir for 30 seconds to toast the spices.

Add the broth, coconut milk, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the potatoes, parsnips, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. While the curry is cooking, start rice. In 2 qt. saucepan add 3 cups water and 1/2 teaspoon salt, add 1 1/2c basmati rice and bring to a boil. Reduce to a simmer, cover and cook for 15- 20 minutes, until water is absorbed.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve over rice, garnished with the cilantro, if desired.

Based on recipe by by Ellie Krieger from Fine Cooking