It may be warming up a bit outside, but the changing temperatures provide plenty of opportunity to feel under the weather. That’s why keeping meals warming and nourishing is still top on our to-do list. Making a large curry, stew or soup is perfect for this as it simplifies including a ton of vegetables and spices into your meal. Often only needing one pot and not too much time, these warming dishes are the ideal way to start off the week.
A little while back we shared the benefits of curry spices, but we understand that making an entire sauce or curry base from scratch can seem a bit intimidating. That’s why we’re LOVING Maya Kaimal’s Indian Simmer Sauces. They provide all the spice, creaminess and flavor you’re looking for – all you need to do is choose what to put them on. They’re on sale until the end of the month so it’s the perfect time to stock up!
As it is #MeatlessMonday, we made a plant-based curry utilizing Eden beans (also on sale!) and a vegetable combo of cauliflower, sweet potato and spinach. Feel free to sub out the chickpeas with meat or use other vegetables of your choice in the same quantities. The sauce used here is also vegan and gluten free – making it an easy crowd pleaser.
Made in one pot, cooks in 30 minutes, full of spice and flavor; sounds like a no-brainer to us. Start your week off right and get cooking!
Prep time: 10 mins Cook time: 30 mins Total time: 40 mins
Serves: 2-4
Ingredients
1 jar Maya Kaimal Madras Curry
1 can Eden Foods Organic Garbanzo Beans (Chickpeas)
2 garlic cloves, minced
1/2 red onion, sliced thin
1 medium sweet or regular potato, cubed
1 head cauliflower, cut into small florets
2-4 cups of spinach (or other leafy green of choice)
oil of choice or water, for sautéing
To serve (optional):
lime
cilantro
basmati or jasmine rice
Method
- Start by sautéing the onion and garlic in a saucepan over medium-high heat until the onion turns translucent, about 5 minutes.
- Next, add in the sweet potato and cauliflower with about ½ cup of water, enough to cover the bottom of the pan. Cover and let cook for about 10 minutes, adding more water in ¼ cup intervals as needed.
- Once the sweet potatoes are soft, add in the chickpeas and cook covered for another 5 minutes.
- Then add in the sauce and stir to combine with the vegetables. Let the curry simmer uncovered for 5 minutes.
- Lastly, add in the spinach once the curry looks done, squeeze some fresh lime and cover for about 1 minute to let the spinach wilt.
- Stir everything together and remove from heat. The curry can be served over a bed of rice or grain of choice, but is also perfectly tasty as-is. If desired, garnish with more fresh lime or cilantro. This dish will also freeze well for 2-4 weeks and can be stored in the fridge for about a week. Enjoy!
