Meatless Supper Club-Week 4

I was much better this week and we actually had 2 meatless meals this week. It was chilly and rainy this week so we were excited to have soup and fall vegetables. So, we had broccoli and cheese soup one night, my mother-in-law's recipe. It is delicious. But the recipe I'm going to share is a new recipe I've been wanting to try and it was delicious also. As you might already know, one of my favorite shows is Top Chef, and they advertised a new recipe website, Cookstr.com. Which is where I found the following recipe. I modified it a bit based on what veggies I had on hand and what we can find at the farmer's market now.

Aromatic Vegetable Curry
cookstr.com

Ingredients
2 tablespoons olive oil
1 cup chopped onions
1 large leek, white part only, well rinsed and diced
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons best-quality curry powder
4 carrots, peeled, halved lengthwise, and cut into 1-inch lengths
3 russet potatoes, peeled and cut into ½-inch dice
1 butternut squash (about 2 pounds), cut into ½-inch dice
1 cauliflower, trimmed and broken into small florets (I didn't have so omitted)
1 small fennel bulb, trimmed and cut into ½-inch cubes (same here didn't have on hand)
2 cups cut green beans (1½-inch lengths)
4 cups Vegetable Broth or Basic Chicken Broth
2 tablespoons clover honey
4 whole cloves
1 cinnamon stick (3 inches long)
1 can (15.5 ounces) chickpeas (garbanzo beans), drained
½ cup coarsely chopped fresh cilantro
2 tablespoons chopped fresh mint, for garnish

Directions
1. Heat the olive oil in a large heavy pot over medium-low heat. Add the onions and leek and cook, stirring occasionally, until softened, 10 to 15 minutes. Add the garlic and ginger and cook over very low heat until the flavors are blended, about 3 minutes. Add the curry powder and cook, stirring, until the curry aroma permeates the kitchen, another 2 minutes.
2. Add the carrots, potatoes, squash, cauliflower, fennel, and green beans. Stir in the broth, honey, cloves, and cinnamon stick, raise the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 20 minutes. Then add the chickpeas and simmer, stirring once or twice, to blend the flavors, another 10 minutes.
3. Shortly before serving, stir in the cilantro and remove the cinnamon stick and cloves. Sprinkle with the chopped mint and serve.


We finished dinner with dessert of course. Rice Pudding with cooked NC apples.

Rice Pudding
1 cup white rice
2 cups milk
3 tbsp sugar

Cook rice on med-low covered until most of the milk has been absorbed and rice is done. Add additional milk and sugar to taste and consistency that you like. Add cinnamon if preferred.

Cooked Apples
2 apples, cored and sliced (we used Honey crisp)
1 cup water
1 tbsp sugar
1 tsp lemon juice
1/2 tbsp honey
1/2 tsp vanilla
1/2 tsp cinnamon

Cook apples in water with remaining ingredients until apples are soft.

Again, I forgot to take photos. If your still in the game with me and are looking for other meatless recipes visit, Enviromom, for some other ideas this week.