Lately I’ve been making a thick, cumin and coriander-spiced root vegetable stew. It’s a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about, and provides leftovers for a day or two to come. I’m not entirely sure what to call it. A curry? A korma? Either way, I took some to my sister’s recently, and she asked for the recipe. Heather, here you go :). We can make it the next time I come over if you want. xo. There’s quite a bit of chopping involved, but a big pot of goodness is the reward.
In the version I made for her, I used potatoes, cauliflower, and then a bit of tofu for protein and substance – but other times I trade in carrots, or parsnips, or shredded cabbage. I use a yogurt/cream blend here, which is inspired by Indian kormas, but there is no reason you couldn’t substitute coconut milk for that lux-y creamy component.
You can eat this as-is. Or serve it over brown rice, or with a side of naan or flatbread. I admit, I’ve even had leftovers for lunch atop a scoop of farro. One other thing I’ve noticed is how good the sauce is in its own right – without the chunky vegetables and tofu. I can imagine it working nicely with dumplings, drizzled across a crunchy-topped frittata, tossed with egg noodles….
You can prep a lot of this ahead of time to make it a more week-night friendly. For example, go ahead and measure out the spices ahead of time, and keep them in an air-tight container. And go ahead and chop the onions, ginger, cauliflower, and tofu a day or two in advance if you like. But if you cut the potatoes early, keep them covered in a bowl of water to keep them from browning – you can cut those a day or so in advance as well.