Vegan Fall Vegetable Curry

Welcome back to my Blog!!

Over the next 6 months my posts may evolve from Gluten-Free, to cross-country experiences, to more wine related posts.  For the next month I will focus on what has been going on in the Gluten-Free world over the past 2.5 years.

I love Fall :)

Fall is a beautiful time of year and I am trying to soak up as much New Brunswick Fall as this will be my last one here for awhile.  

This time of year, with the cool evenings, I crave warm comfort food.  And I recently invested in a Slowcooker.  I have been craving a savoury curry since last week.  Today I decided to focus on all the beautiful fall vegetables we have here.  And since I wanted that to be the star of the show, I decided on a vegetarian curry.  Carrots, Onions, Celery, Sweet Potatoes, Parsnips...and some beans for protein.  I used a blend of spices to create my own curry mix and blended those with a can of stewed tomatoes and a can of coconut milk (light).  This didn't come from any recipe, just some things I threw together.

I am not a vegan, however I think it is important to experiment with different types of food styles.  I have friends who are vegan, so I incorporate vegan cooking into my repertoire so I can have recipes when I entertain, go to potlucks or to share.

Recipe:

Sweet Potatoes
Onions
Carrots
Parsnips
Celery
Canned Bean Medley
Lite Coconut Milk
Canned Tomatoes
4 to 5 Cloves of Garlic
2.5 tsp Tumeric
1 tsp Garam Masala
2 tsp Curry Powder
1 tsp Cumin
Pinch Red Pepper Flakes
1/4 tsp Cayenne
1 tsp Salt
1 tsp Pepper
1 tsp Olive Oil

The result:

Delicious and savory.  I do like my curry a bit spicy, so next time I would add more red pepper flakes or cayenne.  Or I would even try some fresh chilies!!!  Regardless it had lots of flavour and was very soothing...exactly what I wanted on this cold raining fall evening.

Red Wine Selection: Wolf Blass Red Label Shiraz Cabernet 

Dessert: Lindt Excellence Dark Chocolate with a touch of Sea Salt