As the crispness of fall begins permeating the air, it’s hard to resist the urge to sit down with a steaming bowl of something soul-warming after a long day at work. So the other night I was inspired to whip up a veggie curry using the abundance of farmers market veggies I had stockpiled in the fridge — kale, zucchini and heirloom tomatoes. Nearly any combination of vegetables would work here, so feel free to be creative. Just be aware of their cooking times and the order in which you add them to the pan.
Served over brown rice and topped with Greek yogurt, this is a seriously healthy meal that’s so delicious it feels like a splurge. I always enjoy a dish that allows me to go back for seconds without feeling guilty, don’t you?
Veggie Curry (serves 4)
What you need:
- 1 tablespoon canola oil
- 4 large leaves of kale, stems removed and cut into ribbons
- 1 large zucchini, halved lengthwise and cut into 1/4 inch slices
- 1 large shallot, thinly sliced
- 3 cloves of garlic, finely minced
- 3 medium-sized heirloom tomatoes, cut into a large dice
- 2 teaspoons curry powder (I used hot curry, but whatever you have would work)
- 1/3 cup vegetable stock or water
- 1 15-ounce can of chickpeas, rinsed and drained
- Salt and pepper to taste
- Greek yogurt for garnish (optional)
- Brown rice for serving
How you do it:
- Heat oil in a large skillet over medium heat. Add kale and zucchini, stir, cover, and let cook for approximately 5 minutes or until the kale has wilted and the zucchini has begun to soften.
- Add the shallot and garlic and cook for a minute or two, stirring frequently, until the garlic is fragrant and the shallot begins to turn translucent.
- Add the tomato and curry powder. Stir to combine, then add the vegetable stock. Cover and let simmer for 5 minutes.
- Stir the chickpeas into the mixture and season with salt and pepper. Cover and simmer for another 5 minutes or until all the veggies are tender.
- Serve curry over brown rice and topped with a dollop of Greek yogurt.