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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
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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 Prep Time
6 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Units:
Instructions
  1. 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
  2. Add the chopped garlic and grated ginger and cook for another 30 seconds or so.
  3. 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
  4. Add the tomato paste and stir to combine
  5. 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)
  6. Add the broth, coconut milk, cinnamon stick, salt and pepper and bring to a boil, reduce the heat and simmer for 10 minutes
  7. 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
  8. Add the chopped vegetables and chopped tomatoes to the curry mixture.
  9. 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
  10. Zest the lime
  11. Add the baby spinach, garbanzo beans, lime zest and juice of the lime to the curry
  12. Stir it up and simmer until the spinach is wilted and the beans are hot - about 5 minutes
  13. Serve with white or brown rice, a wedge of lime and chopped cilantro (if using). So good!!
Recipe Notes

Adapted from a Food and Wine recipe

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