Got craving for warmth? Try curried vegetables

As the weather starts to cool, here’s a recipe that will definitely warm you up. It’s from Maya Sozer’s new cookbook, “Easy Vegan Breakfasts and Lunches.” Sozer has a popular vegan blog, Dreamy Leaf (www.dreamyleaf.com).

In her introduction to this Curried Veggies recipe, Sozer says, “This is for anytime you need to feel warm, physically or emotionally.” It’s one of several curry dishes in the cookbook.

Other recipes in the book include Peanut Butter Banana Pancakes and Chocolate Tahini Granola for breakfast and lunch ideas including Kung Pao Chickpeas and Roasted Eggplant Salad.

It’s a good reference for busy cooks who want to weave more vegan dishes into the family menu.

Curried Veggies

Serves 3 to 4

2 tablespoons coconut or olive oil

1 medium yellow onion, diced

2 to 3 cloves garlic, minced

1 tablespoon grated fresh ginger

1½ tablespoon curry powder

¼ teaspoon cayenne pepper

1 tablespoon tomato paste

Vegetables (see note):

1 cup peas

2 medium potatoes

1 carrot, peeled and chopped

2 cups cauliflower, broken into florets

½ jalapeño pepper, seeded and chopped

½ cup tomatoes, coarsely chopped

Also:

2 cups vegetable stock or water

1 cup light or full-fat coconut milk

1 can chickpeas, drained and rinsed

Sea salt and freshly ground black pepper

2 tablespoons freshly squeezed lime juice

2 tablespoons chopped fresh cilantro

In a cast-iron skillet or a large pan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until the onion starts changing color. This should take 5 to 7 minutes. Add the garlic and ginger and cook, stirring, for another minute, to blend the flavors. Add the curry powder and cayenne and stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended, about 1 minute.

Add the vegetables, raise the heat to medium-high and stir for a minute, or until the veggies are warmed. Add the veggie stock, coconut milk and chickpeas and bring to a boil. Season to taste with salt and black pepper. Lower the heat to medium-low, cover and let simmer until the vegetables are tender, 20 to 25 minutes. Add the lime juice and cilantro and enjoy.

Note: To make the recipe easier and quicker, Sozer says you can sub 5 cups of frozen mixed vegetables, thawed, for all the vegetables in the ingredient list.

Reprinted with permission from “Easy Vegan Breakfasts & Lunches” by Maya Sozer; Page Street Publishing.

chris.ross@sduniontribune.com