I was not born to run. I was pretty much born to sit, read, eat and perhaps walk. So you won’t be surprised to hear that I’m quite pleased to have run for 14 minutes — and that was on 2 separate occasions. Yep, 7 minutes per run. And each minute of those runs was followed by a recovery walk of 2 minutes. There, I’ve gone and spilled the secret of “Learn to Run,” the first class of a 10-week course at the Running Room. Baby steps.
I’ve finally had enough of watching superjocks sprint by my kitchen window as I stand stationary over the sink, washing dishes. If you’d like to get up and go, like me, this Spicy Vegetarian Curry is a fiery recipe that will energize you. Pairing it with light chicory lettuce will leave you feeling full, but not weighted down.
Spicy Vegetarian Curry
- 1 t each cumin seeds, coriander seeds
- 4-5 cardamom pods, seeds removed (discard pods and use just the seeds)
- 1 T coconut oil
- 2 yellow onions, finely diced
- 2 T finely chopped fresh ginger
- 1/2 green chili, stemmed, seeded, finely chopped
- 1 t turmeric
- 1 T garam masala
- 1 28 oz can whole tomatoes and juices, tomatoes roughly chopped
- 1 t kosher salt
- 2 15 oz cans chickpeas, drained and rinsed
- 1 cauliflower, roughly chopped
- 1 head roasted garlic, cloves chopped
- 1/2 c water
- 1 chicory lettuce
- fresh coriander, finely chopped
- plain yogurt
Heat a frying pan, and add the coriander, cumin and cardamon seeds. Shake the pan for about 1 minute, without burning the seeds. Use a mortar and pestle to coarsely grind the seeds.
Heat the oil in a large pan over medium-high heat. Add the onion, ginger, coriander, cumin, cardamon, chili, turmeric, garam masala and a pinch of salt. Cook, stirring occasionally on medium heat, for about 6 minutes, until the onion softens.
Add chopped tomatoes with their juices, chickpeas, garlic, cauliflower, salt and water. Stir to combine. Reduce the heat to medium-low, and simmer, stirring occasionally, for 15 minutes. Garnish with plain yogurt and coriander. Serve hot on a bed of chicory lettuce. Serves 6-8.
- Thanks to Harriet Sugar Miller, of Eat and Beat Cancer, for inspiring this Spicy Vegetarian Curry recipe, and to my chef-sister, Julia Richardson, for whipping the idea into jittery shape.
- Thanks to my son and to my physio friend Shelley Alper for loving the flavour.