Sometimes a recipe just catches your attention. That’s exactly what happened to me one day when I was at my local library. On the shelf holding the new books there was one called Simply…Gluten-Free Quick Meals by Carol Kicinski. I picked it up and flipped through it, and immediately some recipes began catching my attention. So, I checked it out.
It just so happened that one of the recipes in there was for a vegetable curry (Curry in a Hurry). I had everything required for the recipe except the can of coconut milk, the butternut squash, a potato, and the frozen peas. But those were affordable enough to add to that week’s grocery list, so I went ahead and made plans to have this recipe for dinner this week.
And last night…I made it up and I was so happy with the results. This is a hearty, delicious, vegan curry that anyone can enjoy. You can adjust it to your level of spiciness (I kept mine mid-range, as my roomie is a heat wimp and I love it spicy). It’s full of flavor and will fill you up without filling out out with calories.
Recipe: Vegetable Curry
Servings: 6
Time: Prep 10 minutes; Cook 25 minutes
Ingredients:
- 2 tablespoons olive oil
- 4 cups butternut squash, peeled, seeded, and cubed (I bought mine pre-cut!)
- 1 large Idaho potato, peeled and cubed
- 1 medium yellow or white onion, thinly sliced (I used shallots)
- 1 cauliflower head, cut into florets
- 2 to 4 tablespoons gluten-free mild or hot Indian curry paste (I used Thai Kitchen)
- 14.5 ounce can unsweetened coconut milk, shaken well (I used light coconut milk)
- 15 ounce can chickpeas, rinsed and drained
- 1 cup frozen peas
Directions:
Heat the oil in a large, deep skillet or Dutch oven with a lid over medium-high heat.
Add the butternut squash and potato cubes and sauté just until they start to brown a little, 3 to 4 minutes.
Add the onion, cauliflower, and curry paste, starting with a little and continuing to add until you reach the desired heat level. Cook, stirring constantly for 1 to 2 minutes, or until the paste is combined and the onion is just starting to soften.
Add the coconut milk and stir to combine. Cover the pot, lower the heat, and simmer for 15 minutes, or until the vegetables are tender.
Add the chickpeas and frozen peas to heat through, 1 to 2 minutes.
Serve.
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I served my curry over steamed jasmine rice. It was so delicious. With it being fall and the winter months approaching, this made for a nice, warm, hearty meal that is packed with fresh ingredients and lots of nutritional value. It’s a fantastic and different way to use those winter vegetables that are in season and everywhere at the grocery store right now.
And this is really easy to prepare. I definitely recommend buying the squash pre-cut, as it takes out a lot of the hassle. No shame in it, my friends. Trust me! If anything…I would just recommend a little pinch of salt. Other than that…this made for a delicious, filling dinner under 300 calories per serving. And I loved every bite of it. I also can’t wait to make it again!
The Celiathlete 