WINTER VEGETABLE CURRY

Serves: 4

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WINTER VEGETABLE CURRY

Ready in: 50 MinTotal time: 50 Min

This vegetarian main course can be served over quinoa or rice or offered it as a side dish with roasted chicken or fish. Make my simple chutney yogurt sauce and serve it alongside for a cool, complex flavor pairing. The warming flavors of the curry will break through that winter chill!

Ingredients

• 2 tablespoons olive oil
• 1 sweet yellow onion, thinly sliced
• 2 cups peeled and cubed butternut squash
• 2 cups cauliflower florets
• 4 carrots, peeled and sliced into 1/2” thick coins
• 2 parsnips, peeled and sliced into 1/2” thick coins
• 6 garlic cloves, peeled
• 1 teaspoon freshly grated ginger
• 3 tablespoons yellow curry paste or 3 teaspoons Madras-style curry powder
• 1/4 teaspoon cayenne pepper (optional)
• 2 (14-ounce) cans of unsweetened coconut milk
• 1 cup vegetable or chicken broth
• 1/2 cup plain Greek yogurt
• 4 tablespoons store-bought mango chutney
• salt & freshly ground pepper
• Cooked Basmati Rice for serving
• 1 cup small cherry tomatoes, cut in half
• 1/4 cup sliced almonds, toasted
• Freshly chopped cilantro

Instructions

1. Heat the oil in a large shallow pot over medium heat. Add the onions and sauté for 10 minutes, stirring often, or until tender and beginning to caramelize. Add the butternut squash cubes, cauliflower, carrots and parsnips, and season the vegetables with salt and pepper. Sauté for 10 minutes more, stirring often. Add the whole garlic cloves, ginger, curry paste and cayenne (if desired) and cook for another 3 minutes.
2. Add the coconut milk and broth and bring the mixture to a simmer. Cook the vegetables for 20 to 25 minutes or until tender, stirring occasionally.
3. To make the Chutney Yogurt Sauce, combine the yogurt and chutney in a small bowl.
4. To serve, spoon the Basmati rice into a bowl. Top with a spoonful of vegetables and sauce. Garnish with a dollop of the Chutney Yogurt sauce, a few cherry tomato halves, toasted almonds and chopped cilantro.

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