Here are all the reasons I have made this curry three times in the last two weeks:

1. The temperatures have finally dropped.
2. I bought 40 pounds of sweet potatoes from a farmer.
3. It’s a fulfilling vegetarian meal option!
4. All the colors make it so pretty.
5. Curry leftovers for lunch are my favorite.
6. Everyone in my family loves it except for one person.
7. If we keep eating it surely we will convert that one person to our collective Chino love for curry. Right? Ok maybe not.

Here’s the recipe so you can enjoy it too! XOXO

Cauliflower, Chickpea, Sweet Potato and Kale Curry

Ingredients:

1 tablespoon vegetable oil
1 onion, sliced
2 tablespoons curry powder
2 tablespoons curry paste
4 cloves of garlic, chopped
2 tablespoons freshly minced ginger
1/4 teaspoon cayenne pepper
2 sweet potatoes, chopped into 1 inch pieces
1 head of cauliflower, broken into florets
2 cans crushed tomatoes
2 cups vegetable stock
1 can chickpeas (including liquid)
1 bunch kale, leaves torn from the stems
salt + pepper
Optional toppings: cilantro, chutney, lime pickle

Directions:

Heat the oil in a heavy + large soup pot over medium heat. Add the onions and cook slowly, lowering heat if necessary. Cook until very soft, 5-10 minutes. Add the curry powder, curry paste and cayenne, stirring often, for 1 more minute. Add the garlic and ginger. Stir and cook for 2 more minutes.

Add the potatoes and cauliflower to the pot and stir. Season with lots of salt and pepper. Add the crushed tomatoes and vegetable stock. Bring to a boil. Lower the heat on the stove to a simmer. Cook until the potatoes are just-tender, about 40 minutes. Add the chickpeas and kale. Cook just until the greens have become soft.

Serve hot with rice and toppings. Enjoy!

The post Cauliflower, Chickpea, Sweet Potato and Kale Curry appeared first on Alison Chino.

It’s a win in our house because everyone will eat it. I’ve finally figured out how to make tofu so that all the kids like it. Sometimes I marinate it in a little fish sauce and  garlic, but mainly I cook it so that it is seared on both sides, just like a piece of meat. The skillet has to be hot and I have to do it ahead of time before I cook the rest of the ingredients, but it’s worth it.

Give it a whirl. It’s super yummy!

Vegetarian Pad Thai with Tofu and Vegetables

Ingredients:

14 ounces rice noodles

1 tablespoon tamarind paste

3/4 cup hot water

3 tablespoons fish sauce

3 tablespoons sugar

1 tablespoon rice vinegar

3/4 teaspoon cayenne

1 tablespoon lime juice

2 tablespoons vegetable oil

1 package extra firm tofu, drained and cut into slices that are about a quarter inch thick

1 onion, chopped

3 cloves garlic, peeled and minced

1 pound broccoli florets

2 eggs

8 ounces snow peas

Toppings: bean sprouts, scallions, chopped roasted peanuts, lime wedges, cilantro

Directions:

Pour hot but not boiling water over the rice noodles. Leave covered for 10 minutes before draining.

Make the sauce by combining the tamarind, hot water, fish sauce, sugar, rice vinegar, lime juice and cayenne. Set aside. (Sidenote: some tamarind paste has to be drained, in which case you pour the hot water over it and then drain it a few minutes later so the tough parts of the rind are removed. But the tamarind paste I bought was already smooth.)

In a large hot skillet, heat 1 tablespoon oil and cook the tofu slices for 3-4 minutes on each side. Remove from skillet. Then cook the broccoli for about five minutes and remove from skillet.

Heat the second tablespoon of oil and cook the onion and garlic for about three minutes. Then make a well in the center and pour the eggs. Scramble before mixing in with the onions.

Add the presoaked rice noodles to the skillet and pour the sauce over them. Stir fry for about five minutes or until the mixture is hot. Add the broccoli and tofu back in. If everything begins to stick or the noodles are not done, add a little water and cook for longer.

Serve immediately into bowls and top each with desired garnishes.

Enjoy!

The post Vegetarian Pad Thai with Tofu and Vegetables appeared first on Alison Chino.