There’s something about autumn that makes me (and maybe most home cooks) want to bust out a stock pot and set something delicious on a low simmer.
Unfortunately, this type of cooking isn’t conducive to singledom.
I don’t have a good solution yet, but I do have a recipe that fulfills this desire for a soul-warming bowl of something delicious even if it does break one of the cardinal rules of this blog. (Note: I’ve been looking at leftovers of this curry for a few days and I’m not yet dreading eating it. I hope you won’t be either.)
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp tumeric
1/4 tsp fennel seeds
a dash of cinnamon
1/4 yellow onion, diced
1 1/2 cups chopped winter veggies (potatoes, cauliflower, etc.)
1 can diced tomatoes
1 can garbonzo beans, drained
Vegetable broth, as needed
Plain Greek yogurt, as garnish
Heat a large skillet over medium heat. Add a splash of olive oil, onions, and the spices. Sautee the onions and spices for about two minutes making sure the onions don’t burn.
Add the tomatoes and heartier veggies (i.e. potatoes or squash). Cover, and cook for 5-7 minutes or until the vegetables are on their way to being done. Stir occasionally.
Add the garbonzo beans and remaining vegetables. Stir well, cover the skillet, and cook for another 5-7 minutes. I find that at this point my skillet is getting a little dry, so feel free to add vegetable broth as needed.
At this point, it’s best to grab a spoon and sample what you have. Adjust spices to your taste. If your veggies and beans are cooked you are ready to eat! Serve over rice and with a dollop of plain Greek yogurt.
H/T to the NYTimes for inspo