Test Kitchen: Fall Into Curry

Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm.  She kindly welcomes the BU community to test new Sargent Choice recipes while enjoying cooking, eating and playing Bananagrams!

By Bianca Tamburello, Dietetics Student, Sargent College

This week at the test kitchen we made a SC Fall Vegetable Curry. The medley of fall vegetables and warm spices was perfect for the bitter cold that is creeping over Boston.

What is a curry?

It’s a common misconception that a curry is defined as any Indian dish. A traditional Indian curry is actually a stew-like entrée of fish, meat or vegetables cooked in a wet masala of tomatoes, garlic, ginger and onions and spices and seasonings. Check out IndianRecipe4Living.com to learn more about Indian cuisine!

The Recipe

First, we heated the olive oil in a skillet and sautéed the sweet potatoes for about 3 minutes. Then we reduced the heat and cooked the cauliflower, onion and curry powder for about 1 minute.

The broth, salt, tomatoes and chickpeas were added and heated until boiled. After it came to a boil, we covered the pan, reduced the heat and let it simmer until the vegetables became tender.

Finally, we sprinkled the curry with fresh cilantro and served it with brown rice and a side of Greek yogurt.

Be sure to check out the Sargent Choice event calendar and joins us next week!

Sargent Choice Fall Vegetable Curry
Yields 4 servings

Ingredients:

1 ½ teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
¼ cup thinly sliced yellow onion
2 teaspoons Madras curry powder
½ cup vegetable broth
¼ teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
½ cup non-fat plain Greek yogurt
2 cups cooked brown rice

Directions:

1.  Heat olive oil in a large nonstick skillet over medium-high heat.  Add sweet potato to pan; sauté 3 minutes.

2. Decrease heat to medium.  Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil.

3. Cover, reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro (optional); serve with yogurt and brown rice

Adapted from Cookinglight.com