Vegetable Curry

Sorry, this picture doesn't do this justice! I'll get a better camera soon. 

This recipe was originally from Fitness Magazine. I tweaked it because I don't like sweet potatoes and I've made it once before and it needed more broth.  That being said, if you like sweet potatoes add one to this recipe, just add another 103 calories total to it. 

                

Makes 3 heaping servings 

Calories per serving for the curry = 163

Calories with 1 cup long grain brown rice (per person) = 380

Calories with 1/3 cup cooked couscous (it blows up) per person = 393

Ingredients:

1 Tbsp. olive oil

1/2 large red onion, cut into thin slices

1 1/4 tsp curry powder

1 tsp ground cumin

1/4 tsp garam masala powder

1/8 tsp cayenne powder

3 cups cauliflower, cut up

1 1/2 cups canned diced tomato with liquid (half of a 14 oz can)

1 medium russet potato, cut into 1-inch cubes

2 cups vegetable broth (or water)

1/4 tsp salt

1/4 tsp black pepper 

1/2 cup frozen peas

(rice or couscous) 

(Buy the spices at the Dill Pickle co-op, Whole Foods or anywhere that sells bulk spices. You don't need a lot of the spice but each ingredient is important. Buying in bulk allows you to get just as much as you need)

Directions:

1. Heat olive oil in a large saucepan over medium heat. Add the onion and cook until tender, about 5 minutes. Add the curry powder, cumin, garam marsala powder, and cayenne pepper. Stir and cook for one minute. 


2. Stir in the cauliflower, tomatoes, potato, broth, salt, and black pepper. Bring to a boil, reduce heat and simmer, covered, for about 15-20 minutes or until the potato is tender. Stir in the peas and heat for a couple more minutes. 


3. Serve over whole wheat couscous or long-grain brown rice.

Mary's Wine Choice

When in doubt grab yourself a bottle of Chenin Blanc to pair with your slightly spicy curry. Chenin blanc is a white grape varietal from the Loire region of France. You'll find it produced as a dry white with tones of almond, quince and apples or in an off-dry style that is full of melon and floral notes. Both focused, lush and vivacious you can't go wrong with either style. Topping my charts is an off-dry Chenin blanc from Vouvray in the Loire Valley of France. It's intense and perfectly balanced flavors of ripe, honeyed peaches are rounded out with it's subtle minerality and citrus zing. 

Body: Medium-full

Acidity: low-medium

Dryness: not very

Calories/glass:  121

Shelf Price: $12.99