The long days of sunshine are behind us. The temperature continues to drop. Yes everyone, winter is upon us. At first glance, this may seem a little dreadful. However, this change of season brings forth a number of familiar recipes that are prepared to not only provide nourishment and comfort, but also warmth! Old favourite recipes such as stews, soups, casseroles or chilli are relied upon more often during the winter to both warm the kitchen, and the soul.
I enjoy teaching my clients about these types of dishes as they allow for a number of teaching moments to be covered during a demonstration. A dish such as beef stew can highlight the advantage of searing meat for flavour development, ability to use a more economical piece of beef, incorporation of vegetables, and the use of thickening agents. For clients that are cooking for one or two, these types of dishes are a perfect way to stretch their efforts in getting multiple meals out of one recipe.
As I prepare for the fourth instalment of winter warm-ups at my CHC I am looking to expand the selection of recipes to include more cultural dishes and meals that are more unique to my clients. A number of my clients grew up on meat and potatoes, so many are confident with their ability to prepare soups and stews, and have done so for many years during the winter. Curry however is a different story! Some clients are timid when it comes to sampling curry dishes, and some even turn their nose up at the mention of the dish. Yet when I ask these clients where the distaste for curry started, many report on having tried curry only once or twice and being overwhelmed by the aroma or spice. This provides a great opportunity to discuss the fact that there are hundreds of different variations of ‘curry’ and each recipe is unique. Exploring the spices that are often involved in preparing a curry such as cumin, tumeric, coriander and chillies allows for clients to become a little more comfortable with the ingredients being used and helps break down some preconceived notions about the dish.
I enjoy teaching my clients about these types of dishes as they allow for a number of teaching moments to be covered during a demonstration. A dish such as beef stew can highlight the advantage of searing meat for flavour development, ability to use a more economical piece of beef, incorporation of vegetables, and the use of thickening agents. For clients that are cooking for one or two, these types of dishes are a perfect way to stretch their efforts in getting multiple meals out of one recipe.
As I prepare for the fourth instalment of winter warm-ups at my CHC I am looking to expand the selection of recipes to include more cultural dishes and meals that are more unique to my clients. A number of my clients grew up on meat and potatoes, so many are confident with their ability to prepare soups and stews, and have done so for many years during the winter. Curry however is a different story! Some clients are timid when it comes to sampling curry dishes, and some even turn their nose up at the mention of the dish. Yet when I ask these clients where the distaste for curry started, many report on having tried curry only once or twice and being overwhelmed by the aroma or spice. This provides a great opportunity to discuss the fact that there are hundreds of different variations of ‘curry’ and each recipe is unique. Exploring the spices that are often involved in preparing a curry such as cumin, tumeric, coriander and chillies allows for clients to become a little more comfortable with the ingredients being used and helps break down some preconceived notions about the dish.
I have decided to include the recipe below in my winter warm-ups class next week for a few reasons. First, this is a mild tasting curry that is more sweet and savoury rather than spicy, which I know is what my clients prefer. Second, it is a vegetarian friendly recipe which will compliment other meat based dishes being shown in the class. And lastly, this recipe is very quick to prepare and will highlight that one pot meals don’t always have to simmer for hours.
Sweet Potato and Chickpea Curry
Serves 6
2 tbsp olive oil
1 onion, finely chopped
2 large carrots, peeled, cubed
2 cloves garlic, finely chopped
2 tbsp green curry paste OR 1 tbsp curry powder (more if desired to be spicy)
½ can light coconut milk
1 cup low sodium vegetable stock (or chicken stock)
1 cup tomato puree (or plain sauce)
2 medium sized sweet potatoes, peeled, cubed
1 can chickpeas
½ cup green peas
1 bunch fresh cilantro (optional)
1 Over medium heat, in a stainless steel pan, add the olive oil. When oil is hot, but not smoking, add the onions and carrots and cook until some browning occurs on the bottom of the pan, about 5-7 minutes.
2.Add the garlic and cook for 30 seconds
3. Add the curry paste (or powder), stir to incorporate and cook until very fragrant, about 1 minute
4.Add the coconut milk and stir to release any browning from the bottom of the pan.
5. Add the stock, tomato puree, sweet potatoes, and chickpeas. Simmer over medium-low heat and cook until vegetables are soft and sauce has reduced in volume by ¼. (If the sauce is still runny, continue to simmer until desired thickness).
6. Add the green peas, stir to incorporate and cook for 2-3 mins.
Remove from heat, serve curry over basmati or jasmine rice and top with cilantro
Serves 6
2 tbsp olive oil
1 onion, finely chopped
2 large carrots, peeled, cubed
2 cloves garlic, finely chopped
2 tbsp green curry paste OR 1 tbsp curry powder (more if desired to be spicy)
½ can light coconut milk
1 cup low sodium vegetable stock (or chicken stock)
1 cup tomato puree (or plain sauce)
2 medium sized sweet potatoes, peeled, cubed
1 can chickpeas
½ cup green peas
1 bunch fresh cilantro (optional)
1 Over medium heat, in a stainless steel pan, add the olive oil. When oil is hot, but not smoking, add the onions and carrots and cook until some browning occurs on the bottom of the pan, about 5-7 minutes.
2.Add the garlic and cook for 30 seconds
3. Add the curry paste (or powder), stir to incorporate and cook until very fragrant, about 1 minute
4.Add the coconut milk and stir to release any browning from the bottom of the pan.
5. Add the stock, tomato puree, sweet potatoes, and chickpeas. Simmer over medium-low heat and cook until vegetables are soft and sauce has reduced in volume by ¼. (If the sauce is still runny, continue to simmer until desired thickness).
6. Add the green peas, stir to incorporate and cook for 2-3 mins.
Remove from heat, serve curry over basmati or jasmine rice and top with cilantro
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