Who said #vegan and #glutenfree can’t live in Flavour City?

You ever get a craving so crazy it’s next impossible to ignore? This past grocery shop, I knew that I wanted curry, needed curry and it had to be soon! Graced with two days off early this week, I took to the kitch, busted out the green spoons and got spicy! Not only was this dinner unintentionally vegan and intentionally gluten free but spared absolutely no flavour or robustness. I made a huge pot of it so there are plenty of leftovers, perfect for lunch! Using an array of root vegetables, classic carrots and sweet potatoes were welcomed to the party. Sweet potatoes are on the top of my list of clean food favourites as it’s iron and calcium content help make up for what we may be lacking, on top of that kick of starch based energy! Protein packed chickpeas finished off the dish, this dinner was everything it should have been to kick off the week!

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What You Need
Roots and Peas Curry

1 large sweet potato, peeled and cut into bite sized pieces
1/2 medium sized cauliflower head, separated
3 carrots, peeled and sliced
3 stalks celery, sliced
4 garlic cloves, finely sliced
3 cups water
1 green onion
2 tbsp fresh grated ginger root
1 1/2 blocks Glico mild curry sauce, sliced
3 tbsp cumin
2 tbsp cayenne pepper
2 tbsp dried chili flakes
2 tbsp fresh cracked pepper

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      In a sauce pan over medium heat, sautee your vegetables, starting with your sweet potatoes, then carrots, then cauliflower, garlic, chick peas and celery together. In your cooking oil of choice sautee sweet potatoes seasoned with salt and pepper until golden brown, separate and keep in a bowl. Continue with carrots, seasoned until golden on one side, separate and continue with the rest. I like to pre sautee and get that golden colour for an extra pop of flavour to my veggie. I typically use this method and then bake the pieces, best done with sweet potato wedges.

In a large pot, bring your water to a boil. Stir in your curry mix until dissolved and add all of your vegetables and spices and return to a boil. Promptly remove from heat and let sit covered for ten or fifteen minutes. This will give the sauce time to thicken and get into your veggies. We put our curry over rice, there’s something so delicious about that warm spicy sauce and rice together.

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       I was so happy with the dimension this dish had. Not only did my spices bring out some intense aromatics and flavours but the sweetness of my potatoes and carrots, paired with the lightness of the celery and the flavour sponge cauliflower, this dish was a major success. Satisfying, flavourful, vegan and gluten free. Do you like curry? Hot or mild? From scratch or with a little help? What are your go to ingredients? Green Spoons approved!

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