Tuesday, May 10, 2011

Vegetable Curry with Cauliflower and Sweet Potato Recipe

Oprah has inspired me to "lean into" a vegan diet.
Only 12 Oprah shows left!  What am I going to do without my Oprah?  I started watching Oprah Winfrey in the late 70's when she co-hosted "People Are Talking" with Richard Sher.  I was a child then and can hardly believe that I have been influenced by her all of my life.  Because of Oprah, among other things, I wear only amazing bras, I have conquered my inner shlumpadinka, and I practice what her friend Dr. Oz preaches.  I have never made it to Chicago to see Ms. Oprah live, but she has taught me volumes nonetheless.

Some of my favorite Oprah episodes revolve around food.  I loved it when Gayle went to one of my Maryland favorites to tell the world about Ledo's pizza.  I was cracking up years ago at the reactions of Oprah and some of her viewers who were on a very low carb diet.  This was a relatively new concept at the time, and I remember one of the guests said that she told her husband to stuff a big hunk of bread in her mouth if she passed out from carb withdraw.  Every afternoon or evening (thanks to DVR) I fold my mountain of laundry while I laugh, cry, and learn with Oprah.

Recently I enjoyed Oprah's episode on becoming vegan.  Most of the Harpo staff went vegan for a week and then shared about their experiences.  As all good Oprah shows do, this program both entertained and challenged me, but in the end, I agree with Oprah, and have decided to "lean into" veganism.  Oprah likes her eggs and fish and so do I.

One concept from Oprah's vegan challenge episode that I can fully embrace is that of Meatless Monday.  I am more conscious of my animal product consumption throughout the week and then attempt to avoid it altogether on Monday.  This has forced me to locate great new vegan recipes that both my family and I enjoy.  One of the recipes that I have added to my Meatless Monday repertoire is for Vegetable Curry with Cauliflower and Sweet Potato.

Vegetable Curry is one of my favorite Meatless Monday dinners.
This recipe comes from another one of my close and influential friends, Martha Stewart.  The directions for Simple Vegetable Curry were featured in the October issue of Martha's magazine "Everyday Food".  It is recommended as a simple dinner and it only takes about 30 minutes to prepare.  My husband and I love that is is flavorful and filling.  The chick peas add protein while the cauliflower and sweet potato increase the fiber and texture of the dish.  After enjoying a portion for dinner, we package up the leftovers for a tasty lunch.

I love leftover Vegetable Curry for a tasty vegan lunch.
I am grateful to Oprah for sharing an incredible amount of concepts with me over the years.  One of which is Meatless Monday.  The idea of "leaning into" a vegan diet is what inspired me to try this delicious recipe for Vegetable Curry.   I am looking forward to all that she has to offer in her last twelve shows.

Vegetable Curry with Cauliflower and Sweet Potato
     from Everyday Food, October 2010, page 14

1 Tablespoon vegetable oil
2 teaspoons brown mustard seeds
1 medium yellow onion, diced small
1 cup long-grain white rice
coarse salt and ground pepper
1 Tablespoon red curry paste
1 cup unsweetened coconut milk (from a 13.5 ounce can)
1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
1 small cauliflower, cut into florets
1 can (15.5 ounces) chickpeas, rinsed and drained
fresh cilantro,  for garnish

  1. For rice:  In a medium saucepan, heat 1 teaspoon oil over medium-high.  Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes.  Add the rice and stir to combine.  Add 1 1/2 cups water, season with salt and pepper, and bring to a boil.  Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes.  Remove from heat and let stand 5 minutes.  Fluff with a fork before serving.  
  2. For curry:  Meanwhile, in a large heavy pot, heat 2 tablespoons oil over medium-high.  Add remaining onion and cook, stirring often, until soft, 3 minutes.  Add curry paste and stir until fragrant, about 1 minute.  Stir in coconut milk and 1 cup water and bring to a boil.  Add sweet potato and cauliflower and season with salt and pepper.  Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
  3. Before serving:  Stir chickpeas into curry and increase heat to hight.  Simmer rapidly until liquid reduces slightly, 2 minutes.  Serve curry over rice with cilantro.  
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  1. It's my day for a blog hop, I'd love it if you came over and shared one of your great recipes at savory sunday!! Have a great day :)

  2. this looks so yummy and has all my favorite flavors! thank you for sharing with tuesday night supper club.

  3. This looks wonderful! I love love love curries and the addition of sweet potatoes sounds stunning! Thanks so much for linking up to Friday Potluck!

  4. Oh this looks wonderful! Thanks so much for linking up to Savory Sunday!