A Little Facelift

Not me, though I admit there are days…

kilkenneykitchen.com is getting a new look. After three years of blog posts and pictures, I decided it was time for a buff and shine, and really, who can’t use that? And because I am at the absolute end of my technical skills road, I’m excited to work with Shelagh Geraghty Mullen of shecooks.design, a talented designer and cook, on the redesign.

Stay tuned in the next week or so for the shiny new site and some fun adventures I’m planning for the fall. Thank you for your continued support of KilKenney Kitchen – I love sharing recipes and cooking for you.

Meanwhile back in the Kitchen… I made this wonderful Vegetable Curry this week. Truth be told – I taught a Captivating Curries class at the Mississippi Market last night, and when I looked at the recipes I listed for the class, I realized I included a vegetable curry. Since I’d never made one, I figured I’d better get busy. After a few iterations, I landed on this smooth, spicy, fragrant, super healthy curry. I know it’s good because we’ve all been eating nothing but all week.

I hope you enjoy it too. It’s a perfect fall dish, that you can easily adjust to your family’s tastes.

Vegetable Curry

This rich, spicy (if you like) fragrant curry is a wonderful winter dish. A great vehicle for a variety of vegetables you'll be happy to have this one in your recipe box.

Servings people

Prep Time 15

Cook Time 45

Total Time 1

Ingredients

2 tablespoon olive oil
1 large onion chopped
4 large cloves garlic chopped
1 2" piece fresh ginger
2 tablespoons curry powder more or less to taste
2 tablespoons tomato paste
2 cups vegetable broth or chicken broth
1 14 oz can light coconut milk
1 small cinnamon stick optional
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 large cauliflower chopped into 1" pieces
1 large sweet potato chopped into 1" pieces
2 large carrots chopped into 1" pieces
2 medium roma tomatoes chopped
1 14.5 oz can garbanzo beans or other white bean
2 cups fresh spinach leaves
1 large lime
1/2 cup cilantro optional

Instructions

In a large dutch oven or pot, heat the oil over medium-high heat and add the chopped onion. Sauté until soft and golden - about 5 minutes
Add the chopped garlic and grated ginger and cook for another 30 seconds or so.
Add the curry powder (I like a good amount of heat in this dish, if you like less, cut the curry powder in half to start). Cook for a minute or so to toast the spices
Add the tomato paste and stir to combine
Grab the light coconut milk - I love the Trader Joe's reduced fat coconut milk as I think it has a nice flavor and smooth texture. (if your can has cream on top, simply add the whole can and use a whisk to stir it up)
Add the broth, coconut milk, cinnamon stick, salt and pepper and bring to a boil, reduce the heat and simmer for 10 minutes
Grab the chopped cauliflower, sweet potato and carrots. Feel free to use your favorite vegetables in this recipe, it's the perfect "clean out the fridge" dish
Add the chopped vegetables and chopped tomatoes to the curry mixture.
Stir to combine and bring to a boil. Reduce the heat, cover and simmer for 25-30 minutes - just until the vegetables are al dente
Zest the lime
Add the baby spinach, garbanzo beans, lime zest and juice of the lime to the curry
Stir it up and simmer until the spinach is wilted and the beans are hot - about 5 minutes
Serve with white or brown rice, a wedge of lime and chopped cilantro (if using). So good!!