I am so excited to share my meatless monday meal with you today. It's a curry that is perfect for fall and completely vegetarian.
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| My home made vegetable stock |
2 tablespoons of butter
1 cup of chopped onion
2 large cloves of garlic minced
1 inch of ginger minced
2-3 tablespoons of garam masala
1 table spoon of tomato paste
2 cup of vegetable stock
1 cup of coconut milk
1 teaspoon of salt
1/4 teaspoon of black pepper
a pinch of sugar (leave this out if you don't LOVE sweet curries like me)
2 cups of carrot
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| The fall vegetables |
1 cup Butternut Squash
1 small Red Potato
1 can of garbonzo beans rinsed throughly with cold water
1 table spoon of lemon juice
half a cup of chopped parsley with some reserved for garnish
First I melted the butter in a pot and added my chopped onion. I turned up the heat to high so I could brown the onion. Browning took about 7 minutes or so. I stood and watched stirring occasionally to make sure they were all evenly golden. Next I added the garlic and ginger and stirred to release all the flavors, about 1 minute. Then I added the garam masala and stirred that for just a few seconds before adding the tomato paste. I stirred the tomato paste a little to get it all combined before adding the vegetable stock. Once the vegetable stock is all stirred with the spices I added the coconut milk followed by the salt, pepper and sugar. Bring it to a boil and lower heat so that it continues a low boil. I left it to lightly boil for about 15 minutes because I wanted it to reduce a little before I added my veggies. Once it was slightly reduced I added my vegetables and simmered that for another 10 minutes. It is finished when you can pierce the vegetables and the fork goes in with little effort. Finally I added the garbonzo beans, lemon juice, and cilantro and stir to incorporate the flavors of the last ingredients. Serve it up with a side of rice and enjoy!
I am throughly pleased with this curry, it was lazy, single pot deliciousness!
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