Skinny Veggie Curry

After a week of filling up on as many veggies as possible to justify the creamy Custard the State of Wisconsin proudly serves; I was called on a job in Toronto, Canada. For those of you who don’t know already, i’m Canadian. Regardless of calling Canada my ‘homeland’, i rarely visit and as consequence rarely indulge in the delicacies ‘my country’ has to offer. I couldn’t wait to sink my teeth into some of Tim Hortons, ‘Tim-Bits’ and Carrot Muffin. (Tim Hortons is sort of like ‘Starbucks’ meets ‘Dunkin Donuts’, except for 100 times better)

I woke up at 5:30 a.m. and made my way down to the motor home which would be our ride to the location 2 hours away. I subtly hinted that i would really appreciate it if we could stop and get some coffee at say… oh… a Tim Hortons? I don’t even drink coffee but knowing every one else does… this was sure to get me there. It did. I reframe to admit that i ate an entire muffin and six ‘Tim-Bits’. sigh. so. worth. it.

sneak peak for SIREN Campaign.
location in Urilia, Canada
 
Once the shoot ended i took a cab to Unionville, Ontario where my grandmother lives. She is so sweet… she had a feast of my favorite foods waiting for me.
Homemade Yogurt with Indian Mango and Strawberries
& Indian Mixed Dal, Rice, and Chipatis. Dessert: Gulab Jaman (more donuts… i yi yi)

Now, i’m home and left with a craving for my own Indian Dal. Just one problem, I don’t know how to make it… therefore Veggie Curry will have to do.

This recipe is SKINNY. You can eat till you’re full considering it’s all veggies and no starch. I serve it with chapatis for dinner but it’s warm and comforting enough alone.

Skinny Veggie Curry
 
Ingredients
1 onion, chopped
5 garlic cloves, chopped fine
1 tablespoon olive oil
2 tsp. cumin seeds
2 tbsp Curry powder (or Garam Masala if you have it)
1 green chile, chopped fine  (cut most seeds out if you don’t want a lot of heat)
2 tsp fresh minced ginger
1 head of cauliflower
3 carrots, chopped
1 medium sweet potato
1 small yukon gold potato
1 bag green beans, stems removed, cut in half
1 carton vegetable stock
4 roma tomatoes
1 tsp kosher salt
1 cup lima beans
1 cup peas
1 bag baby spinach, chopped
2 tbsp shredded coconut, chopped fine
16 oz. 1% fage yogurt
1 head of cilantro
salt & pepper
Method
Heat a large pot over medium heat and add the olive oil, swirl to coat entire pan. Add your chopped onions and cook until soft and clear, add garlic and spices. Toast the spices for a minute and add the chopped Chile. Cook for 2 minutes. Add all  of the chopped veggies and allow to cook until al dente. Season with salt to help them cook. Once al dente add the broth, tomatoes, and salt. Continue to cook over medium heat until the veggies are cooked through but not mushy. Be careful when stirring the curry as to not break the cauliflower into little bits. Add the Lima beans, peas, coconut, yogurt and cilantro. Stir and reduce to thicken.

 

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