This Curried Vegetables, vegetarian dish combines coriander, cumin, cinnamon, cardamom, turmeric, and cayenne for a complex flavour profile and rich sauce that is sure to warm on those long dark days of winter. Serve with brown rice or white basmati rice.
60 mL (¼ cup) vegetable oil
500 mL (2 cups) chopped onion
3 cloves garlic, chopped
15 mL (1 Tbsp) chopped ginger
1 red chili, seeded and chopped
25 mL (5 tsp) garam masala
5 mL (1 tsp) turmeric
2 mL (½ tsp) cayenne
1 cinnamon stick
500 mL (2 cups) peeled and diced squash (butternut, kabocha, or acorn)
500 mL (2 cups) peeled and diced carrots
250 mL (1 cup) peeled and diced parsnips
250 mL (1 cup) peeled and diced sweet potatoes
1 head of cauliflower, cut up
400 mL (1 can) coconut milk
125 mL (½ cup) canned crushed tomatoes
5 mL (1 tsp) salt
Fresh ground pepper
750 mL (3 cups) spinach
15 mL (1 Tbsp) lemon juice
In a large pot, heat the oil over medium-low heat. Add the onion and sauté for 10 minutes until soft but not browned. Add the garlic, ginger, and chili and sauté for 1 minute. Add the garam masala, turmeric, cayenne, and cinnamon stick and stir for 1 minute to toast.
Add the squash, carrots, parsnips, sweet potatoes, and cauliflower. Toss with the onions and spices; sauté for 5 minutes. Cover pot and cook vegetables for about 10 minutes, until softened. Stir occasionally.
Add the coconut milk and tomatoes. Season with salt and pepper. Bring to a boil; reduce the heat and simmer for 20-25 minutes, until vegetables are tender. Remove the cinnamon stick. Add spinach and simmer until just wilted. Season with lemon juice.