Hearty vegetarian comfort food with a little kick of heat and a ton of flavor. Recipe slightly adapted from NYT Cooking and definitely on the will-make-again list.
Perfect for a cold New England day. Made with corn since I had some in the freezer left from our summer farm share, but the original recipe without corn would be just as tasty.
This is a very mild curry (which you could heat up with some cayanne and/or crushed red pepper if that’s your preference) and it has notes of cinnamon from the garam masala.
Tender mushrooms, creamy white beans, crunchy collards, a sweet and earthy base.
A fantastic flavor profile with lots of textures.
Sweet chunks of red bell pepper meet with tart pieces of eggplant and meld together in the spices for a fantastic stew that is rich in vitamin c and fiber. The chewy little raisins reconstitute in the sauce and add yet another level of texture.
The flavor profile is fantastic: sweet peas and creamy rice, acidic tomatoes, savory saffron.
Although this dish is a stew, it’s not so terribly heavy that it wouldn’t be fine to eat all spring long.
The sour cream and Greek yogurt give this dish a delightful tang that keeps your mouth coming back for more.
I opted to serve this over brown rice, but it would also be nice over egg noodles or quinoa or another starch. The finished sauce has a sweet and tangy flavor. If you’re not so big on tang, then cut the vinegar in half.