Oh gosh it is Spring here … I literally did a little dance when I woke up on the 1st of September. The nights are already lighter, the few degree temperature drop is a blessing, and things are blossoming everywhere. It is time to really get in to the garden too .. and literally nothing makes me happier or more excited ( ok except for maybe being in the kitchen .. ) !
This following recipe is a result of harvesting almost the last of my winter vegetables … and quite honestly I am very proud of my amazing Kale and Cauliflower crop this year. Totally Pesticide free ( planted it with garlic and hand picked any of those hungry caterpillars ) and just beautiful looking too. Not to mention they taste amazing too ! There is nothing quite like eating your own homegrown veggies. Of Course buying from your local farmers market, wholesale store or organic place will result in an equally nutritious meal .. but I encourage you to get in to the garden this spring. There is nothing more satisfying than cooking and eating your own produce ! Why not check out the Little Veggie Patch site ? Their books and monthly newsletter have certainly have caused my love for the garden to blossom .. couldn’t help the pun !
So, back to the food ! I’ve been experimenting a lot with some fantastic homemade curries this winter. Most of them have been made from scratch, with home ground spices and hours over the stove top in the warm kitchen … perfect for winter afternoons. Whilst I am definitely not new to Indian flavours the experience from making these delicious nourishing dahl and curries has almost been as healing as the finished product. My desire to travel through India and Sri Lanka, it is safe to say, has tripled. Top that with my experimenting in Aruyvedic diets and treatments ( and getting some success in them too ) and I am an advocate for cooking in ghee and adding fresh ginger and turmeric to everything in site ! Not only is it delicious but I’ve been cold and flu free all season.
This particular curry bowl is a definite transition in to spring, a little lighter and perfect for those still chilly nights. A antastic homemade vegan curry, that is not only super easy and will freeze like a dream, but is loaded with alkalising, potassium rich and digestive friendly vegetables and spices. Paired with some delicious sautéed ginger greens, brown rice and some homemade raita .. your body will thank you for it .. and so will your wallet. Thats right this is one uses super budget friendly superfoods and pantry/fridge staples !!
Early Spring Curry Bowl
As always with this recipe I have went homemade and organic where possible and most affordable. I recommend making the curry on a Sunday ( or your food prep day ) and enjoying with the extras through out the week. As with almost any curry it improves with time ! See notes at the bottom for extra protein variations and if you want to keep it entirely vegan.
Pumpkin, Kale and Cauliflower Curry
( Serves 6-8 … plenty for freezing !! )
600gm Pumpkin, cut in to bite size pieces
500gm Cauliflower, cut in to florets
1 Bunch Kale, stem removed and chopped
2 Carrots, cut in to bite size pieces
2 Onions, halved and thinly sliced.
1 cup Frozen Peas
1 tbsp coconut oil
1 tbsp ghee
1 tbsp fresh grated turmeric (or 2 tbsp
1 tbsp fresh grated ginger
2 tbsp good quality curry powder/mix ( or use your own fav mix )
1 can 400gm chopped tomatoes
2 chopped fresh tomatoes
270ml Coconut milk ( must be full fat )
1 cup vegetable stock with 1 tbsp asv added
Bunch of Coriander, leaves picked ( freeze the roots for use in curry pastes )
Heat oil and ghee in a large pot and add onions and a little salt. Sauté on a medium heat until golden and translucent. Add ginger and turmeric and sauté for a further 3-5 minutes. Add curry powder and cook for 1 minute or until fragrant. don’t burn those spices !
Add all chopped pumpkin, cauliflower and carrot and give a good stir. Add in chopped and tinned tomatoes, coconut milk and vegetable stock. Cover and simmer until vegetables are tender, adding kale 20 minutes in.
Add peas and cook for a further 10 minutes. Take off heat and miix in coriander leaves, reserving a few for serving.
Sautéed Ginger Greens
2 Handfuls of green beans
1 packed cup of baby spinach
1 tbsp ghee
2 inch pice of ginger, grated
1 garlic clove, finely chopped
1 lemon, half zest grated and juice
Himalayan Salt and Pepper
Place green beans in a bowl and fill with boiled water. Cover and leave.
Add ghee to pan, once melted add garlic, ginger and lemon zest. Allow to gently cook for 1-2 minutes.
Drain green beans and add to pan. Once warmed and cooked but still crisp add spinach. Stir and take off heat.
Add lemon Juice, salt and pepper.
Serve Curry with ginger greens, steamed brown rice, coriander leaves and homemade raita/chutneys either in a big comfortable bowl or as a fun Indian platter.
For a higher protein meal add red lentils with pumpkin and carrot.
To keep it entirely vegan make a vegan raita with shredded cucumber, shredded coconut, mint, lemon, a good drizzle of olive oil and salt an pepper.