Ellie Krieger’s Autumn Vegetable Curry

vegetable curry

My mom gave me a recipe for Ellie Krieger’s Autumn Vegetable Curry, and I love veggie curry almost as much as I love Ellie Krieger. Wait, does that make me sound stalker-ish and weird? Don’t answer that. But Ellie is a Food Network TV star and dietitian, which is basically my life goal, so I really look up to her and admire her (and yes, got giddy when I met her…twice!).

The recipe has been tacked to my fridge for a few months now, and I finally got around to it. Wish it didn’t take me so long to make – it was tasty! So tasty that I even had a few bites of it cold at 6am the day after I made it. Yum! I made some major edits in the way I prepared it. Ellie used a method that would have me standing over the stove for a lot longer than I like to be standing over stoves.

I put my faith in my rice cooker and took the stove entirely out of the equation. I also swapped the sweet potatoes she used for brown basmati rice. Here is my version of Ellie’s Autumn Vegetable Curry:

Sauce:

1 large onion, chopped

4 cloves garlic, peeled

1 ½” nub of ginger, peeled

1 ½ tsp curry powder

¼ tsp cayenne pepper

2 Tbsp grapeseed (or canola or olive) oil

2 Tbsp tomato paste

3 cups brown basmati rice

4 cups vegetable broth

2 cups light coconut milk

1 tsp ground cinnamon

Salt and pepper to taste

1 head of cauliflower, broken into 1 1/2” florets

3 large carrots, peeled and cut into rounds

½ pint cherry tomatoes

2 Tbsp fresh lime juice

1 15-ounce can of chickpeas, drained and rinsed

5 cups dark leafy green mix (I used the collard/kale/mustard green mix from Trader Joes)

Garnish with parsley or cilantro

I know it looks like a lot of ingredients, but if you’re using a rice cooker or crock pot, this will take no time to prep.

Place all sauce ingredients in a food processor or Vitamix and process to combine until it’s basically a puree. A spicy, oniony puree.

In your rice cooker canister, add all other ingredients except the lime juice and leafy greens. Just drop ‘em in. Mix in the sauce and stir to combine. Set your rice cooker and walk away for about 2 hours. Ta da! It cooks perfectly. I’ve never used a slow cooker, but my guess is that you can add all ingredients except the rice and cook that separately. Except I’m not sure how that’d work with the liquid (veg broth and coconut milk). Anyone want to try and report back? You could also do the whole thing stovetop like the recipe calls for.

Now mix in your leafy greens, about a handful at a time. They’ll wilt from the heat of the rice mixture. Squeeze on some lime juice. Add salt to taste, and garnish with cilantro or parsley.

3 Comments

  1. Posted January 8, 2012 at 8:26 pm | Permalink

    Ha, you sound like me! I love Ellie Krieger! I have also gotten to meet her. I LOVE her..maybe too much!
    This looks delicious! Thanks for sharing..definitely going to make it.

  2. Posted February 22, 2012 at 3:30 pm | Permalink

    Hey, I’m a fellow recipe redux member, and I just found some of my articles being used at another blog. It looks like they are using this recipe too. I just wanted to let you know! They just copy and pasted the entire thing!

    http://www.dietnutrisystem.com/ellie-kriegers-autumn-vegetable-curry

    Britney

  3. Janel
    Posted February 22, 2012 at 4:06 pm | Permalink

    Oh my gosh! Thanks for letting me know. Did you contact them?

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