Meatless Monday: Week Three

Well, we've had a bit of a break in Meatless Mondays as we were traveling, but we're back and ready to cook!  I'd also like to (again) point you to the Meatless Monday website. The recipes look fabulous on there! I can't wait to try their Tamari Tofu Scramble or their Chimichurri Quinoa Stuffed Artichokes. 


Without further ado, the recipe for this week is: 
Mixed Vegetable Curry by Madhur Jaffrey (recipe can be found here on the bbc food website - a valuable resource!)
Ingredients

• 
  
  
  ½ medium-sized aubergine, about 100g/4oz, cut into 2cm x 1cm/¾in x ½in pieces
• 
  
  
  2-3 small carrots, about 100g/4oz, peeled and cut into 2cm x 1cm/¾in x ½in pieces
• 
  
  
  100g/4oz green beans, cut into 2.5cm/1in pieces
• 
  
  
  1 medium-sized potato, about 100g/4oz, peeled and cut into 2cm x 1cm/¾in x ½in pieces
• 
  
  
  100g/4oz peas
• 
  
  
  50g/2oz desiccated unsweetened coconut (reconstituted weight) that has been reconstituted by soaking in hot water, or frozen grated coconut(available from some Asian grocers), or freshly grated coconut
• 
  
  
  4 fresh hot green chillies, roughly chopped (I omit these when making it for my 20 month old son, but I'm sure it is great with them in!)
• 
  
  
  1 tsp salt
• 
  
  
  2 tbsp white poppy seeds (Again, I tend to leave these out as I don't readily have them on hand, but I am sure it's a great addition)
• 
  
  
  3-4 medium-sized tomatoes, roughly chopped
• 
  
  
  1 tbsp plain yoghurt
• 
  
  
  1 tsp garam masala
• 
  
  
  2 tbsp roughly chopped fresh coriander leaves

Preparation method

1. 
   
   
   Place the aubergine, carrots, green beans and potato in a medium-sized pan. Add 250ml/8fl oz water.
2. 
   
   
   Bring to the boil, add the peas, then cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender.
3. 
   
   
   Meanwhile, put the coconut, chillies, salt and poppy seeds in the bowl of a food processor. Add 150ml/5fl oz water and blend to form a fine paste. Set aside.
4. 
   
   
   When the vegetables are just cooked, add the spice paste. Stir and simmer gently for five minutes.
5. 
   
   
   Add the tomatoes, yoghurt and garam masala. Stir gently to mix well. Bring to the boil, reduce the heat and simmer gently for 2-3 minutes or until the potatoes are cooked through.
6. 
   
   
   To serve, place the vegetable curry into a serving dish and garnish with the fresh coriander.

I'm also a big fan of Dr. Oz (he directs the Cardiovascular Institute and Complementary Medicine Program at New York Presbyterian Hospital and also has a hit show in the USA) -- and love his recipe for Elmo's Red Veggie Alphabet Soup. Try it with your kids!