Cauliflower Chickpea Salad with Curry Yogurt Dressing

A large head of cauliflower goes a long way. I may have purchased my last head to take it for a spin in fried rice, but there was plenty left for additional culinary creativity. Cauliflower has become quite the popular crucifer lately, and although I've loved in since I was a kid, it was Dijon-Roasted Cauliflower that spurred my more recent obsession with it. I've found that cauliflower makes a fine soup, veggie burger, or addition to pasta, but when the weather gets steamy and you want a little cauliflower in your diet, this is the way to go.

This salad formula is yet another example of my workhorse salad template (greens + fresh or cooked veggies + nuts + fresh or dried fruit + cheese; add beans or meat for extra protein) put to good use. The flavors and ingredients here borrow a little bit from both Moroccon and Indian cuisine, absolutely delicious despite the lack of authenticity. A combination of cauliflower and chickpeas make up the most belly-filling portion of this salad, and although I greatly prefer the combination, you could certainly double either the cauliflower or chickpeas in lieu of using the pair. Leftover roasted cauliflower and chickpeas make this meal even quicker and easier, both well worth the effort of cooking up an extra-large batch. The combination of sweet and chewy raisins, crispy and toasty almonds, and salty feta cheese contrast provide varied accent in each bite and the spiced creamy dressing pulling it all together nicely.

Cauliflower Chickpea Salad with Curry Yogurt Dressing
serves 1

2 ounces cauliflower, cut into small to medium florets with at least one flat side (or leftover Dijon-Roasted Cauliflower)
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

2 tablespoons regular or Greek yogurt

1/4 teaspoon curry powder
2 cups (about 2 ounces) spinach, salad greens, or lettuce

1/2 ounce thinly sliced red onion (about 2 tablespoons)
1/4 cup canned chickpeas, thoroughly rinsed and drained, preferably roasted

1 tablespoon raisins

1 tablespoon toasted sliced almonds
1/2 ounce/2 tablespoons crumbled feta cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the cauliflower and chickpeas with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 15 minutes, depending on floret size.

2. Meanwhile, combine yogurt and curry powder in a small bowl. Add water, about 1/4 to 1/2 teaspoon at a time, to achieve dressing consistency. Season to taste with salt and pepper.

3. Spread salad greens on a plate and top with red onion, cauliflower, chickpeas, raisins, almonds, and feta. Drizzle with salad dressing and enjoy!

Butternut Squash and Pea Curry

I'm a little hesitant to make any recipe with the word winter in name right now, but just because I've grown tired of winter weather doesn't mean I've lost love for everything bearing that moniker. Be it November or March, the sweet creaminess of butternut squash is a perfect mate for curry, and I won't deny myself one of my favorite veggies just because of its seasonal name. A squash by any other name would taste as sweet...

Mark Bittman specializes in bringing good food, in terms of flavor and nutrition, to the masses. I've been lucky enough to see him speak, and his palpable passion for sustainable, healthy, flavorful food combined with pragmatism is what I think has made his approach resonate with so many people. This recipe is a prime example of that enthusiastic, yet practical approach, tons of flavor and nutrition packed into an inexpensive meal that is prepared quickly and freezes well. There's no special twist or magic to this recipe, just a classic combination of ingredients with an undeniable affinity for each other, that I've made even more flexible. The hearty base squash or sweet potato base eagerly soaks up aromatic curry spices and rich coconut milk, happily punctuated with verdant peas or beans for a well-rounded collection of vegetal flavors.

Even in its simplest form, this is a flavorful vegan dinner, but I encourage you to dress it up to your heart's content. Plain yogurt, hot sauce, and fresh cilantro are my finishes of choice, but particularly ravenous diners may also want to include grilled chicken or tofu. Whether mixed into a bowl of rice, or messily scooped with naan or pita, you'll leave this meal feeling healthy and satisfied.

Butternut Squash and Pea Curry

adapted from How to Cook Everything by Mark Bittman

serves 4

2 tablespoons olive or canola oil
1 onion, chopped
1 tablespoon curry powder
1 tablespoon minced fresh ginger

2 to 4 garlic cloves, peeled and chopped
1 1/2 pounds butternut or other winter squash, peeled and roughly chopped (or sweet potatoes, or a combination)

1/2 to 1 cup fresh or frozen peas (or green beans)
1 to 1 1/2 cups coconut milk, stock or water
Salt and freshly ground black pepper
Red pepper flakes, to taste (optional)
Rice, naan, or pita, for serving (optional)
Chopped fresh cilantro leaves, for serving (optional)

Sour cream or yogurt, for serving (optional)
Hot sauce, for serving (optional)

1. Put the oil in a pot or deep skillet with a tight-fitting lid over medium-high heat. When hot, add the onion and cook until softened, about 5 minutes. Add the curry, ginger, and garlic and cook until the onion just starts to brown, about 2 minutes.

2. Add the squash and coconut milk and sprinkle with salt, pepper, and red pepper flakes to taste. Bring to a boil, cover, and turn the heat down to low. Cook, stirring periodically, until the squash is just tender, about 20 minutes, checking periodically to make sure there is adequate liquid; if the squash is done and there is still a lot of liquid, remove the lid and turn the heat to medium-high until it’s thicker than stew. Add frozen peas and cook until warmed through. Taste and adjust the seasoning, and serve hot or warm over rice or naan with choice of garnishes.

Curried Coconut Carrot Soup

I've been on a both a curry and coconut kick lately (what a perfect pair!), leaving my freezer still bursting with the fruits of my labor. I tend to cycle through culinary phases, moving on once I've saturated my taste buds. Luckily for me, curry is a such a broad category that I've managed to keep my interest piqued while exploring a variety of curry dishes. Perhaps it's because I enjoy the convenience of this delicious spice blend or because I'm trying to forget I love the frozen north, but it seems scarcely a day has gone by recently without a curry-laced meal hitting my plate.

And it's for good reason, because as this experiment continues to prove, curry is a root vegetable's best friend. Curry spices are warm and inviting, but vibrant and interesting, elevating what could be a plain and heavy dish into an exciting meal. There's no great revelation in this recipe, but the infusion of coconut from the cooking oil and coconut milk adds a subtle extra touch that makes this a little more special than your average curried coconut soup (and there are a lot of recipes out there). Coconut on top of coconut is extra rich and luxurious and allows the soup to stand up to plenty of heat if you like to load it up with hot sauce, as I do (I highly recommend Chipotle Tabasco here). Full-fat coconut milk is a balanced choice, but you can opt for the light variety if you must save calories, or even coconut cream for an over-the-top version.

Curried Coconut Carrot Soup

adapted from The Kitchn
serves 6 to 8

2 tablespoons coconut oil
1 onion, peeled and roughly chopped
6 cups carrots, scrubbed and roughly chopped
1 quart cups vegetable or chicken stock
One 15-ounce can full-fat coconut milk
1 1/2 tablespoons freshly chopped ginger root
1 tablespoon curry powder
1/2 teaspoon chili flakes
Salt and pepper to taste
Yogurt, for garnish (optional)
Cilantro, for garnish (optional)
Hot sauce, for garnish (optional)

1. Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.

2. When carrots are soft, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with yogurt, cilantro, and hot sauce, if desired.

Thai-Flavored Green Curry with Sweet Potatoes and Green Beans

When it comes to shortcut ingredients, curry is king. Curry powders and pastes are frugal and efficient ways to create a vibrantly flavored dish with a minimal list of ingredients and time to spare. I've been on an epic sweet potato kick lately, so it wasn't much of a leap to merge the two ideas together in this quick weeknight meal. It's virtually guaranteed that there's curry powder in my cabinet, and even though there's pretty good odds of curry paste (red or green) hanging out my fridge, I'll confess that I don't reach for it quite as often. That tiny jar gets easily lost among the ample library of condiments, but it's always a pleasant surprise to rediscover it.

For me, Indian curries are generally cozy, hearty, comforting meals and Thai curries are light and lively bites that really perk up the palate. During the depths of winter, I need both of these kind of meals. When I want to curl up under a cozy blanket and watch a movie, give me warm and inviting Indian curry. When it's time to refuel and wake up after a long day, I'll happily devour a plate of the Thai variety, which takes less than 30 minutes to make it to the dinner table. Bright lemongrass, rich coconut milk, and spicy ginger and chilies are the perfect antidote to icy winter weather, with extras freezing well for a healthy meal at the ready any time. This vegetarian dish is wonderful simply served over brown rice with a drizzle of hot sauce, but is also a nice complement for salmon, chicken, or pork for carnivores or heartier appetites.

Thai-Flavored Green Curry with Sweet Potatoes and Green Beans

adapted from Bon Appetit

serves 4

1 tablespoon vegetable or canola oil
1 medium onion, quartered, thinly sliced
2 tablespoons green Thai curry paste
1 cup canned unsweetened coconut milk
1 large sweet potato, scrubbed, quartered, cut into 1/2” chunks
3 cups trimmed green beans, cut in 2” pieces or one 10-ounce bag frozen green beans
Kosher salt
Thai basil or cilantro, for serving (optional)

Sriracha or other hot sauce, for serving (optional)
Brown rice or naan, for serving (optional)

1. Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until onion begins to soften, about 2 minutes. Add curry paste; stir for 1 minute. Whisk in coconut milk and 1 cup water. Add sweet potato and cook, uncovered, until sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans, cover, and cook for 2 minutes. Season with salt. Turn off heat and garnish with cilantro and/or hot sauce, if using, into the curry. Serve over rice.

Curried Butternut Squash Risotto with Winter Greens

It's no secret that curry is a winter squash's best friend. Winter squash, especially butternut and pumpkin, readily adapt to both sweet and savory dishes, and curry expertly brings together spices from each of those applications. Utilizing those flavors in a risotto preparation creates an extraordinarily creamy and comforting result, the perfect antidote to the frigid winter weather. I like a little something green in my curries to contrast the hearty vegetable base, be it leafy greens or green peas, and here winter greens happily coexist with their seasonal squash counterparts. Lest it all become velvety indulgence, this risotto is topped with toasted pumpkin seeds and coconut, the ideal crunchy contrast to the pillowy bites underneath.

Curried Butternut Squash Risotto with Winter Greens
adapted from Serve Yourself by Joe Yonan

serves 1

For the squash pureé:
1 small (8 ounce) butternut or other winter squash, cut in half, seeds removed
Kosher or sea salt
Freshly ground black pepper
1 teaspoons olive oil

About 2 cups low-sodium or homemade vegetable broth
1 teaspoon olive oil
1/2 teaspoon curry powder
1 small shallot or 1 large shallot lobe, coarsely chopped (or 1/4 cup white or yellow onion and add an additional garlic clove, if desired)
1 large clove garlic, coarsely chopped
1/3 cup arborio or other risotto rice (or brown rice)
1 ounce (about 1 cup) baby spinach, kale, chard, or other greens (optional)
1 teaspoon unsalted butter or additional olive oil
2 tablespoons pistachios, cashews, or pepitas, toasted
2 tablespoons unsweetened coconut flakes, toasted

1. Preheat the oven to 400 degrees. Line a small roasting pan with aluminum foil.

2. Season the squash halves lightly with salt and pepper, then place them cut side up in the roasting pan. Drizzle with 1 teaspoon of the oil. Roast for 35 to 40 minutes, or until the squash is tender enough to be easily pierced with a fork. (Alternatively, microwave it on HIGH, uncovered, for 4 to 6 minutes or until tender.) Let it cool, then scoop out the flesh; the yield should be about 1/2 cup. (Alternatively, you can use 1/2 cup of prepared winter squash or pumpkin puree.)

3. Meanwhile, bring the broth to a boil in a small saucepan over medium-high heat, then reduce the heat to low and cover.

4. Heat the remaining teaspoon of oil in a heavy-bottomed small saucepan over medium heat. Add the curry powder and cook for about 1 minute, stirring to dissolve. Add the shallot and garlic; cook for 3 or 4 minutes, stirring occasionally, until they have slightly softened. Add the rice and cook for 1 or 2 minutes, stirring until the grains are evenly coated.

5. Add 1/4 cup of the hot broth; cook the rice, stirring frequently, until the liquid is absorbed. Be sure to scrape the bottom of the pan frequently to keep the rice from sticking. Repeat with 1/4 cup amounts, allowing the broth to be absorbed before the next addition; this will take about 20 minutes. You should end up using about 1 1/2 to 1 3/4 cups of broth. The rice should be tender but al dente: still slightly firm to the bite inside the rice grain. (Note: If you use brown rice, the cooking time will be longer and additional broth will be required).

6. Add the roasted butternut squash and greens, if using. Cook for few minutes, until the rice is tender but not mushy and greens are wilted, adding some of the remaining broth to keep the risotto moist but not soupy.

7. When the rice is done to your liking, add the butter, stir to combine, taste and add salt as necessary. Sprinkle with the pistachios and coconut; eat while the risotto is hot.

Puréed Zucchini Soup With Curry

It is way too late in the year to have a zucchini recipe to share, but alas, the two-pound monster zucchini I found while cleaning up my gardens for the year thought otherwise. A two-pound zucchini is a formidable culinary undertaking, and the quickest way to put it all to good use was a hearty pot of soup. It starts with a classic base and subtle additions of curry and rice give it a special touch. Curry is added with a light hand so the soup does not have an assertive Indian flavor, but instead a subtle hint of warming spices in the background of each bite. Zucchini makes a surprisingly smooth soup on its own, but the addition of rice gives it additional body and silkiness.

This soup was originally intended to be a spring dish, but I don't think it would be a stretch to use this same recipe with a hearty winter squash as well. With my first CSA pick up just over a week away, I may be back to try out that hypothesis very soon.

Puréed Zucchini Soup With Curry
adapted from the New York Times
makes 4 to 6 servings

1 tablespoon extra virgin olive oil
1 small white or yellow onion, chopped
2 garlic cloves, minced
2 pounds zucchini, diced (about 7 cups diced)
2 teaspoons curry powder
6 cups chicken stock, vegetable stock or water
1/4 cup brown basmati rice
Salt to taste
Freshly ground pepper (I like a lot of it in this soup)
Pinch of cayenne
2 tablespoons fresh lemon juice

1. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.

2. Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice.

Indian-Spiced Eggplant & Cauliflower Stew

The more I experiment with my eggplant crop, the more I'm coming to appreciate what a versatile canvas it can be. Baba ganoush and eggplant Parmesan are two of the most iconic dishes for this gorgeous member of the nightshade family (ratatouille and moussaka being others), but I have to say I'm especially pleased with how it fares with the vibrant spices of Indian cuisine.

Curry powder and garam masala form the flavor backbone of this dish and their varieties myriad and varied, so choose ones that you really love for this recipe. Cauliflower and potato curry was the first one I ever prepared (and loved!), earning cauliflower an eternal welcome in any curry I make; it takes a turn as an expert companion to eggplant here. Onions, tomatoes, and chickpeas round out a typical cast of characters, all of those ingredients taking up classic Indian spices with great aplomb. The creamy swirl of yogurt or sour cream makes the tapestry of flavors especially vibrant, so barring veganism or lactose intolerance, I strongly encourage that finishing touch.

Though Indian food comes from a land that generally dare not dream of freezing temperatures, those flavors are just as delightful on chilly Wisconsin fall day as a searing one in Delhi. Flavorful bites call up images of warm and far away lands, while still linked to milder climes by familiar comforting spices of fall like cinnamon and cardamom.

Indian-Spiced Eggplant and Cauliflower Stew
adapted from Eating Well
serves 4 to 6

2 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon mustard seeds
2 tablespoons canola oil
1 large onion, sliced
4 cloves garlic, minced
1 teaspoon finely grated fresh ginger
3/4 teaspoon salt
1 1-pound eggplant, cut into 1-inch chunks
8 ounces small cauliflower florets
1 15-ounce can diced tomatoes
1 15-ounce can chickpeas, rinsed
1/2 cup water
1/2 cup plain yogurt or sour cream, (optional)

Pita, rice, or naan, for serving (option)

1. Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.

2. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt or sour cream, if desired, and serve with pita, rice, or naan, if desired.

Spicy Eggplant and Green Bean Curry

Just a few feet over from my over-producing zucchini plant are a couple of noble eggplants putting out a decent crop of their own. Eggplant is a vegetable I enjoy, though not something I've cooked with very much, and certainly not something I'd ever grown myself. Luckily for me, growing and cooking eggplant has turned out to be quite simple and delicious. As is my wont, I started with the basics, roasted eggplant which also transformed into baba ganoush, to get acquainted with my homegrown eggplant. After those basic preparations, I wanted to go with something intensely flavorful, this curry fitting the bill splendidly. I was helped along this path because I already had a jar of green curry paste in the fridge, but I don't for a second regret pairing those aromatic herbs and chilies with earthy eggplant. Additional garlic and ginger intensify those flavors, cilantro and mint add amplify the herbaceousness, and coconut milk provides the perfect creamy conduit for blending it all together. This makes for a complete Thai-inspired meal with a protein and some coconut rice, or you can go my completely untraditional route and use pieces of pita to scoop it up, topping with pieces of stir-fried tofu.

Spicy Eggplant and Green Bean Curry
adapted from Bon Appétit

serves 4

5 tablespoons vegetable or canola oil, divided
4 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 14- to 16-ounce eggplant, peeled, cut into 1/2-inch cubes
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon grated lime peel
1 to 3 teaspoons Thai green curry paste, to taste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint

1. Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 7 to 10 minutes. Transfer vegetables to bowl.

2. Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.

Mashed Curried Chickpea Salad with Raisins and Almonds

I had a rare few days off from work this past week, a stay-cation of sorts. I'm the kind of person who has a hard time sitting still, but since this is the only time off I'm allowed this summer from work because of our project schedule, I made a conscious decision to give myself a break (for once) and relax. An important element of treating myself during my time off is food. I treated myself plenty to indulgent food (perhaps too much), but I also just relished having the time to leisurely prepare healthy lunches right before it was time to eat. I didn't have any intentions of coming up with new recipes during my time off, but I was struck with inspiration to make mashed chickpea salad wraps and I can't deny my culinary muses. I'm not sure what planted the inkling of this idea since I haven't been searching for recipes anything similar, but I certainly am pleased with what my subconscious created. Chickpeas eagerly soak up flavors, and here they are paired with their frequent cohort, curry, elevated by a rich almond crunch and sweet raisin bite. As with many of my more healthy creations I made this just for one, but it could easily be scaled up to feed a crowd for a picnic or provide for days of work lunches.

Mashed Curried Chickpea Salad with Raisins and Almonds
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
1 tablespoon chopped raisins
1 tablespoon chopped almonds
2 tablespoons regular or Greek yogurt
1/4 teaspoon curry powder
Whole grain tortilla, bread, pita, or crackers for serving (optional)
Lettuce, greens, or alfalfa sprouts, for serving (optional)

1. Mix all ingredients together in a bowl and stir well to combine. Place lettuce on tortilla (or other bread of choice) and top with chickpea mixture. Roll up tortilla, cut in half, and serve.

Saag Tofu

Every cuisine has both healthy and indulgent extremes, but it seems especially do well with in terms of both nutrition and flavor with Indian food. This weekend I went all out on the extreme end of the spectrum - butter chicken with cheese naan (yes, I realize cheese naan is not an authentic dish) but on Monday I wanted to atone for the sins of the weekend with an unassailably healthy meal. Brown rice, spinach, and tofu could easy be a bland bowl of punishment, but the plethora of vibrant spices create a vibrant bowl of flavor. Being a Wisconsin girl, I'll be the first to admit that tofu by no means is a substitute for cheese, but if you think of this a wonderful way to prepare tofu instead of a way to replace paneer, you won't be disappointed. The only real area of caution with this recipe is the yogurt addition - if it is added too quickly or over too high heat, the yogurt will curdle and look a lot less appetizing, although it will still taste just as delicious. If you're in need of a little restorative eating after a weekend of excess, this is recipe for you. Each bite takes away a bit of Bacchanalia, leaving your belly full, body revitalized, and mind eased.

Saag Tofu
adapted from Eating Well
serves 4

1 14-ounce package water-packed extra-firm tofu, drained
4 teaspoons canola oil, divided
Kosher salt
1 onion, sliced 1/4 inch thick
4 large cloves garlic, finely chopped
1 tablespoon freshly grated ginger
1 teaspoon mustard seeds
1 pound baby spinach
1 cup low-fat plain yogurt
1 tablespoon curry powder, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste (optional)
Brown rice or whole wheat naan, for serving (optional)

1. Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/4 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.

2. Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently and adding a pinch of salt with each addition, until all the spinach has been added and has wilted, 4 to 6 minutes more.

3. Meanwhile, combine yogurt, , curry powder, cumin, cayenne and the remaining 1/2 teaspoon salt in a small bowl. Reduce the heat to medium-low and add the yogurt mixture to the pan, 1 spoonful at a time, stirring thoroughly with each addition. After the yogurt addition is complete, add tofu and cook until warmed through, just a couple of minutes. Serve promptly with rice or naan.

Curried Potatoes with Cauliflower

I've been sharing quite a few red cabbages recipes lately (with many more still in queue), so I thought I'd switch gears and share a recipe for another few of vegetables of which I've been blessed (or burdened) with an overabundance - potatoes, carrots, and onions. Cauliflower and potato curry is a favorite around my house, and while I was tempted to revisit that standby, I chose this recipe to make a bigger dent in my root vegetable stores. At first I was worried that I would miss the chickpeas, but I found the carrots to be a more that ample substitute, the sweetness a nice complement to the starchy potatoes and aromatic spices. This curry follows uses a traditional assortment of spices to unite the generous portions of vegetables and permeate the house with irresistible aromas that will bring everyone vegans, vegetarians, and omnivores alike to the dinner table. The depths of winter demand hearty, satisfying foods and this dish is the perfect healthy alternative to adored, yet heavy, classics like meatloaf and lasagna. Accidentally vegan, but hearty enough for big winter appetites, this meal is great way to welcome anyone in from the cold.

Curried Potatoes with Cauliflower
adapted from Eating Well
serves 4

1 tablespoon mustard seeds, preferably brown
1 tablespoon canola oil
2 onions, chopped (2 cups)
1/2 teaspoon sugar
1/2 teaspoon salt
3 large cloves garlic, minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, seeded, if desired, and minced
1 1/2 tablespoons ground coriander
1 tablespoon curry powder, preferably Madras
1 pound all-purpose potatoes, peeled and cut into chunks (3 cups)
2 cups water
1 head cauliflower, cut into small florets (4 cups)
2 cups sliced carrots
Freshly ground pepper, to taste
2 tablespoons chopped fresh cilantro
2 tablespoons chopped toasted nuts, such as almonds, cashews or pistachios (see Tip)
Sour cream or yogurt, for serving (optional)
Naan, rice, or quinoa, for serving (optional)

1. Toast mustard seeds in a small dry skillet over low heat, stirring constantly, until they start to pop, about 2 minutes. Transfer to a small bowl to cool.

2. Heat oil in a Dutch oven or soup pot over medium-low heat. Add onions, sugar and salt. Cook, stirring occasionally, until deep golden, 10 to 15 minutes. (Add 1 or 2 tablespoons water if mixture starts to burn.) 

3. Add garlic, ginger, jalapeños, coriander, curry powder and the toasted mustard seeds; cook, stirring, until fragrant, about 2 minutes more.

4. Add potatoes and water; bring to a simmer. Cover and cook until tender, about 10 minutes. Add cauliflower and carrots and simmer, covered, until tender and the sauce has thickened, about 10 minutes more. Adjust seasonings with salt and pepper. Transfer to a serving dish or individual plates and garnish with cilantro and toasted nuts, with a side of naan, rice, or quinoa.

Curried Butternut Squash Soup

Tis' the season for warm and comforting soups and with a bounty of inexpensive winter squash at the grocery store and farmers' market, I offer up yet another recipe for butternut squash soup. Although I've been the recipient of a plethora of winter squash in my CSA box, I haven't tired of it yet and been delighting in its ability to blend with Asian flavors, as in Thai Red Curry Squash Soup. With this soup I took a little journey to another part of Asia, melding smooth, sweet butternut squash with fragrant, exotic curry spices. Although certainly not redolent of my childhood, the beautiful melange of spices is extremely comforting and quite welcome in the deep cold of winter. For adventurous palates you may want to add even more curry powder, conversely reducing it for children or flavor-phobes, using this soup as a subtle way to introduce a new suite of potent spices. This soup is healthy, hearty, and bursting with flavor, and rounded out perfectly with a piece of naan for dunking. Hopefully this simple-to-prepare soup will find a place on your winter table next to more traditional American fare and transport you, if even only for a few minutes, to a sunny and beautiful land far away.

Curried Butternut Squash Soup
adapted just slightly from Ellie Krieger, via Food Network
serves 4

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
4 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
1 quart low-sodium chicken or vegetable broth, plus additional broth or water, as needed
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
Freshly ground black pepper
Freshly squeezed lemon or lime juice
4 teaspoons plain low-fat yogurt, for garnish (optional)

1. Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes.

2. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Add additional broth or water, as needed, to achieve desired consistency. Add lemon or lime juice and salt and pepper to taste. Serve warm.

Thai Red Curry Squash Soup

When faced with pounds and pounds of beautiful organic squash from my CSA, my thoughts immediately turned to soup, and strangely specifically, curried soup with coconut milk. A quick search through Food and Wine recipes revealed that I am certainly not the only one to think of this as a perfect combination and was delighted to fine a recipe from Joanne Chang, owner of Flour Bakery and Cafe and co-owner of Myers + Chang with her husband, Christopher Myers, both in the Boston area. Although I've not been lucky enough to visit Boston and dine at either of her restaurants, I have had great succcess with her recipes in the past and I have immense respect for her diverse skills as a baker, pastry chef, and chef. My opinion of her is also greatly elevated by the fact that in every TV appearance she seems like a truly wonderful person with no ego and is a Harvard graduate who left her career to pursue a passion for cooking, one of those dreams that is constantly swirling around in my head. 

But on to the food! The sweetness of butternut squash is the perfect foil for curry spices, and the coconut milk makes everything irresistably creamy and smooth. I tend to eat a copious amount of soup in the winter, particularly since I started getting my winter CSA and this is nice change of pace from minestrone-type soups and dense stews (though they most certainly have their place, as well). The soup is unmistakably hearty and satisfying, but the Asian spices and ingredients keep the soup light and bright. When the days turn even colder, this soup is a fabulous taste of warm lands far, far away to transport you from the icy winds and dark skies of winter.

Thai Red Curry Squash Soup

from Food and Wine

serves 12 (as a first course)

4 tablespoons unsalted butter

1 large onion, thinly sliced

1/4 cup thinly sliced fresh ginger, plus 1 cup slivered fresh ginger

2 tablespoons Thai red curry paste

3 pounds kabocha, kuri or buttercup squash—peeled, seeded and cut into 2-inch pieces

5 cups water

Two 13 1/2-ounce cans unsweetened coconut milk

2 lime leaves or 1 teaspoon lime zest

1 large stalk of fresh lemongrass, smashed and cut into 2-inch lengths

2 tablespoons sugar

2 tablespoons fresh lime juice

Salt

1/4 cup vegetable oil

2 large scallions, thinly sliced

1. In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass.

2. Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.

3. In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.

4. Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions and serve.

MAKE AHEAD The soup can be refrigerated for up to 3 days.

Red Curry Peanut Noodles

I often get very specific food cravings, and I've had a cold peanut noodle bowl on my mind for a while, so I went searching for a recipe, thinking it might make a nice Packer snack to go with the NFC Championship game. It took a lot of self control to wait until 2:00pm to eat lunch for me, but along with a couple of mini spring rolls, this made a delicious accompaniment to the Packers defeat of the Bears. While these noodles are good, they aren't a standout dish in my mind, the lack of heat being one of the key reasons. But it is a good solid dish that is easy and quick to make, healthy, and makes great leftovers for lunch the following day. If I make this again, I'll add a minced jalapeno or Thai chile for heat and more vegetables because I prefer a higher vegetable to noodle ratio in my noodle dishes (although most restaurants and recipes don't agree). Peppers or broccoli would be excellent in this noodle bowl, as would tofu or grilled chicken. This is another one of these recipes I really love because it is so customizable and adaptable, so you can find a combination to please almost anyone.

Red Curry Peanut Noodles
from Food and Wine
serves 4

3/4 pound whole-wheat spaghetti
1/2 cup smooth peanut butter
1 1/2 tablespoons fresh lime juice
1 tablespoon red curry paste
1/3 cup chicken stock or low-sodium broth
1/4 cup plus 2 tablespoons packed cilantro leaves
Kosher salt
1 cup mung bean sprouts (2 1/2 ounces)
2 scallions, white and green parts quartered and thinly sliced lengthwise
1 carrot, coarsely grated
1/3 cup salted, roasted peanuts, coarsely chopped
Lime wedges, for serving

1. In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti and rinse under cold water until cool. Drain very well.

2. Meanwhile, in a food processor, combine the peanut butter with the lime juice, red curry paste, stock and 1/4 cup of the cilantro leaves and puree. Season the sauce with salt.

3. In a large bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions and carrot until well coated. Season with salt. Transfer to bowls and sprinkle with the remaining cilantro leaves and the peanuts. Serve with lime wedges.

Baked Curried Rice with Apples and Coconut

Although I put a number of cookbooks on my Christmas list, The Food Matters Cookbook by Mark Bittman of the New York Times was a surprise gift from my mom. I've considered picking up some of his other cookbooks before, but this is first of his that I've owned. As I do with all new cookbooks I acquire, I went through page by page marking all the recipes I'd like to try. This cookbook is packed with healthy, delicious-sounding recipes and I chose this one to try first because I already had all the ingredients and because it was simple and mostly hands-off, allowing me to get the rest of dinner ready while it baked in the oven.

While this isn't a show-stopper of a dish, it's a solid, easy-to-prepare side and made for a nice accompaniment for a grilled piece of salmon. The fresh cilantro and crunchy apples are nice foils to the nutty brown rice, though I would have liked much more ginger flavor (ginger is one of my favorite flavors) and would add some ground ginger and more fresh ginger next time. If you don't have an oven safe skillet, preheat an oven-safe dish while you cook the rice on the stove and transfer the rice mixture into the baking dish once the rice mixture comes to a boil. This recipe is a great starting point for more brown rice-based sides; I'm also curious to see how well it works in my rice cooker.

Baked Curried Rice with Apples and Coconut
from The Food Matters Cookbook by Mark Bittman
serves 4

2 tablespoons vegetable oil
1 tablespoon curry powder
1 tablespoon minced ginger
1 cup brown basmati rice
Salt and black pepper
One 14-ounce can coconut milk
1/4 cup shredded, unsweetened coconut
2 tart apples, cored and chopped
1/2 cup chopped fresh cilantro
1/4 cup yogurt, optional

1. Heat the oven to 350 degrees F. Put the oil in a large ovenproof saucepan over medium heat. A minute later, add the curry powder and ginger and cook, stirring, for about a minute. Add the rice and some salt and pepper; cook, stirring, until the rice is glossy and translucent, just a minute or two.

2. Measure 1 3/4 cups of the coconut milk; stir it into the rice mixture. Bring to a boil, then cover tightly and transfer to the oven. Bake, undisturbed, for 45 minutes.

3. Meanwhile, put the shredded coconut in a small skillet over medium heat and toast, shaking the pan and stirring often, until it begins to brown, 5 to 10 minutes. Remove the rice from the oven, uncover, and use a fork to stir in the shredded coconut, apples, and cilantro. Replace the lid and let it rest for 10 minutes. Taste and adjust the seasoning and fluff again. Serve immediately or at room temperature, topped with yogurt if you like.

Red Curry Winter Squash Soup

Red curry paste is a great ingredient to keep around because it makes it easy to add a ton of flavor to a dish with very little effort. Creamy, mildly sweet squash goes extremely well with curry, as does coconut milk, and putting all three together was a wonderful way to use up (almost) the last of my CSA squash.

I added about 1 cup of broth and 4 teaspoons of red curry paste to make a very thick and mildly spicy and very filling dinner for my husband (who doesn't like things too spicy) and myself. If you only add around 1 cup of broth when pureeing the soup you'll have a very thick and creamy soup suitable for a main course for two to three people, but thinned further would make a nice first course soup for four to six people. This soup can also easily be made vegan by sauteeing the onions and garlic in olive oil instead of butter. My husband was a big fan of this soup and told me to make sure to write the recipe down, so this may be making another appearance on our dinner table soon.

Red Curry Winter Squash Soup
serves 2 to 3 (as a main course) to 6 (as a first course)

Canola oil cooking spray
2 medium winter squash, such as acorn or festival squash
1 tablespoon unsalted butter
1 medium onion, diced
2 cloves garlic, finely minced or pressed through a garlic press
One 13.5-ounce can light coconut milk
1 teaspoons red curry paste (or more), to taste
1 cup (or more) low-sodium chicken or vegetable broth or water (enough to achieve desired consistency)
Freshly ground black pepper
Kosher salt
Cilantro, for garnish (optional)

1. Preheat oven to 400 degrees F and spray a baking sheet lined with aluminum foil with canola oil cooking spray. Cut squash in half, scoop out seeds, and season with salt and pepper. Place cut side down on baking sheet and roast until squash is very tender, 30 minutes to 1 hour depending on the size and type of squash, and remove from oven. Once squash is cool enough to handle, scoop out flesh and set aside.

2. While squash is cooling, melt butter over medium heat. Add onion and cook until softened, 5 to 7  minutes. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Add squash flesh, light coconut milk, 1 teaspoon red curry paste, and 1 cup stock and stir to combine. Remove from heat. Using an immersion blender, blend the mixture until smooth. Add broth and blend further to achieve desired consistency-if you stop at this point, you will have a very thick soup suitable for a main course for 2 to 3 people, but soup can be thinned further for a lighter first course soup. Once desired consistency is achieved, add red curry paste, one teaspoon at a time, to taste. Season with salt and pepper and simmer soup for at least 10 minutes to allow the flavors to marry. Serve warm and garnish with cilantro, if desired.

Chicken Curry

And yet another recipe from Cooking Light! This recipe is healthy, inexpensive, and quick enough to make on a worknight. If you're not a fan of red curry, try using another type of curry paste instead.

Since this is an extremely basic curry recipe, it leaves lots of room for experimentation. Next time I'm at least going to add some onions in with the green peppers, but I have a lot of other things in mind too.

Chicken Curry
from Cooking Light, March 2010

1 T. canola oil
3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 t. salt
2 c. green bell pepper strips (about 1 large)
2 T. fresh lime juice
2 T. less-sodium soy sauce
2 T. red curry paste
1 t. sugar
1 (14-ounce) can light coconut milk
3 c. hot cooked long-grain rice (I used brown)
Lime wedges (optional)

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken even with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; saute 4 minutes, stirring occasionally. Remove chicken mixture from pan.

 
2. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to ban; bring to boil. Cook 12 minutes or until slightly thick. Return chicken to pan; cook 2 minutes or until thoroughly heated. Serve over rice.