I had happen upon a recipe in one of my food magazines and right away started looking through the cabinets knowing that I must have most if not all the ingredients here at the house, and if not....no worries, I just do what I normally do, I call my hubby and give him the (please) "pick up needed ingredients" list on the way home from work. Oh and then while reciting the list, inform him of the cool dinner we are having that night.
Now before I sound like I am home doing nothing but waiting, I am preparing dinner for the kids and getting them fed and cleaning those dishes (you must start a dinner with a clean kitchen you know) and because "date night" dinner means just the two of us, no kids. Although they always giggle and laugh when they know mom and dad are on a date at home.
Indian-style veggie curry is on the menu tonight and when I say winecountry way, it is because we add a bottle of Pinot Grigio to the meal and instead of using basmati rice, we are cooking halibut.
Ingredients for this is are:
2 tbls canola oil
1 large yellow onion (diced)
4 medium cloves garlic (minced)
1 tbls fresh ginger (peeled and grated)
1 tbls ground coriander
1 1/2 tsp ground cumin
3/4 ground turmeric
1/2 tsp cayenne (optional)
1 tbls tomato paste
2 cups low sodium chicken or veggie broth
1 cup coconut milk
1 cinnamon stick
fresh ground pepper
As luck would have it we have a saffron in the house (imported) this is a very expensive spice, and use it in rare occasions. We replaced the turmeric with the saffron in this recipe.
4 cups of cauliflower florets
1 lb sweet potatoes (peeled and cubed) about 3 cups
2 medium tomatoes (cored and seeded and chopped) bout 1 1/2 cups
2 large carrots (peeled and cut) about 1 cup
1 15 oz can fo chickpeas (rinse and drain)
4 oz fresh baby spinach
2 tbls lime juice
1 tsp lime zest (finely grated)
2 tbls fresh cilantro (chopped)
Adding the chicken or veggie broth now, the coconut milk (which by the way if you don't have try using almond milk as a substitute) add the cinnamon stick, the sea salt and pepper in just a pinch each. Bring all this to a boil, then reduce to a simmer and leave for about 10 mins.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. Bring the heat up again to a boil, then reduce it back to a simmer and cover and let cook for about 25 mins until the veggies are tender. Then discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice and the lime zest and cook until the spinach has wilted (about 3 mins). Season with salt if desired.
This dinner was a task for sure, but so fun and turned out amazing. Date night was a success again. I hope you give it a try and take the time to go through the steps. Enjoy :)