Hello all, Aeronwynn here (née “Daughter Chef”)! Seems fitting that I do a bit of blogging since I’m doing a lot of cooking (:
Words of wisdom from the family: “Spicy. Made the whole house smell like yum.” This recipe is originally from Port and Fin, though we had to make a few modifications since we lacked several ingredients (what can I say, sometimes the pantry isn’t as well stocked as one might hope). Our edits are, as usual, in italics.
- 1 white onion + 1 red onion, diced
- 4 cloves garlic, crushed (or diced)
- 1 Tbsp fresh ginger, grated
- 1 red bell pepper + 1 green bell pepper, sliced
- 2 carrots, cut into sticks (or rounds, if you prefer)
- 1 large crown broccoli, cut into florets
- 8 oz. white mushrooms, sliced
- 1 Tbsp olive oil
- 1 Tbsp maple syrup*
- Salt and pepper
- 1 large tin diced tomatoes
- 2 fresh red chiles, veins and most seeds removed (or more, if you’re daring)
- 1 Tbsp cumin seeds
- ½ tsp ground turmeric
- 1 Tbsp Garam Masala
- 1 cup water
- 1 lemon, cut into wedges
- 1 small bunch fresh cilantro
*I know, I know, maple syrup in cooking? In Indian cuisine, no less? If your reaction was anything like mine, my first thought was ‘well surely I can omit that; it’ll taste all wrong.’ But, going on faith, I added it as per the instructions, and it really turned out just fine. Even the best curry needs a bit of sweetness to cut the spice and acidity of the tomatoes. I later realized that using maple syrup instead of sugar or honey also ensures that this dish remains vegan, which is pretty great.
- Preheat oven to a 450 degrees F.
- Heat a glug of oil in a large skillet and add onions, garlic, and ginger. Cook over medium heat, stirring frequently, until the onions are translucent, about 15 minutes.
- Stir in cumin seeds, turmeric, and garam masala. Cook for 5 minutes over medium heat, stirring frequently to ensure the spices cook but do not burn.
- Whisk together olive oil and maple syrup. Toss bell peppers, carrots, and mushrooms in syrup mixture and season with salt and pepper. Cook vegetables in the oven for 20 minutes in a large casserole dish. For more even browning, toss ten minutes in. The vegetables should be browned, but not cooked to softness.
- Add the broccoli to the dish and bake for an additional 5 minutes. Remove from oven and combine vegetables with onions and spices on the stove top. Lower heat on oven to 375.
- Add diced tomatoes and water. Pour it all into that casserole dish (hurray for minimal cleanup!) and bake at 375 for 20 minutes.
- Garnish with cilantro, lemon wedges and more chopped chilies (if you dare). Serve with cilantro-lime rice (substitute lemon for lime).
- If you want to add chicken (as we did- some people like a bit of extra protein with dinner) then here you go: 4 chicken thighs, diced. Marinate in olive oil, cumin, tumeric, and garam masala (all to taste) while vegetables are chopped and broiled. Pan sear while vegetables bake.
NOTES: This is a great clean-out-the-fridge meal; you can really use whatever vegetables you have on hand. What’s important is that you stagger the cooking times appropriately- giving more time to things that take longer to cook, and adding fast-cooking vegetables later.