Here’s a blog I did for the ecoLiving website – what a great spot. Check it out at: www.ecolivinglondon.org

Bleak winter days call for bright winter meals, full of colour and flavour to perk us up. But that’s just my opinion! Honestly, I find it hard to decide what to cook this time of year when our outdoor farmers’ market is closed and the garden is covered with snow. Fortunately there are a host of produce vendors that do care about supporting local and there are very productive greenhouses within a reasonable distance. It is not impossible to get local this time of year, and eating a balanced diet is always important, no matter what time of year it is.

So, this is what I made for dinner the other night and it is open to your interpretation and seasonal variations! Bright, colourful, spicy and nutritious, served on a bed of brown rice, this curry makes an easy weeknight dinner.

Grab all the Veggies in the Fridge Curry

2 tablespoons (30 mL) vegetable oil

2 large onions, sliced

2-4 cloves garlic, minced

1 inch piece fresh ginger, peeled and minced

1-2 jalapeno or other hot pepper, seeded and minced

2 Tablespoons (30 mL) curry paste

1 cup (250 mL) carrots, peeled and sliced

3 sweet peppers, red or green or yellow or orange, seeded, sliced

1 can (approx 1 ½ cups, 375 mL) coconut milk

2 cups (500 mL) cauliflower florets, blanched

2 cups (500 mL) broccoli florets, blanched

1-2 cups (250-500 mL) green beans, blanched

1 can (19 oz, 540 mL) chick peas, drained and rinsed

Salt and pepper, to taste

1/4 cup (60 mL) of cilantro, chopped

1/2 cup (125 mL) toasted coconut

• In a large saucepan heat oil over medium high heat. Add the onions to the pan cook and stir for about 15 minutes, until the onions are getting golden brown and caramelized.
• Add the garlic, ginger, hot peppers to the pan, cook and stir for another 2-3 minutes. Stir in the curry paste, carrots, and sweet peppers. Let cook for another 5 minutes or so. Pour coconut milk into pan; bring to the boil, lower heat to simmering and stir in cauliflower, broccoli, green beans, and chick peas. Let simmer for 5-10 more minutes. Check seasoning.
• Serve curry on a bed of rice. Garnish with cilantro and toasted coconut.
• Serves four -six.