It’s cold outside! Not sure where summer went, but when I stepped outside this morning for my walk-run, and repeated the universal mid-life mantra of women everywhere “weight bearing exercise– good for the bones, weight bearing exercise — good for the bones…”, I suddenly realized I was cold. I had donned my usual exercise garb of capri running pans and an old sweatshirt over my ten year old Race for the Cure t-shirt and decided that it just wasn’t enough. For a second I thought about making a quick retreat back inside to my warm and comfortable kitchen for another cup of coffee, but in the end decided to press on…after all the mantra was still pounding in my head “weight bearing exercise — good for the bones….“ There was no escape.
So I took my run-walk and found that as I got moving, my heart began to pump and my blood started flowing. After about a mile, I wasn’t quite so cold anymore, and by now I was beginning to enjoy the sparkle of early morning sunshine on the autumn trees. Glad to be out at the start of a crisp fall day, I remembered why I like to exercise in the early morning on days when I’ve had enough sleep.
When I got back to the house, it occurred to me that I would be out rather late this afternoon and needed to get something going for dinner. I decided it would be a good day to make a Cauliflower, Cashew and Carrot Curry — spicy and warm comfort food for this beautiful fall day. It also is pretty quick to make, and is actually better served a few hours, or even a day or two, after you make it because it gives the flavors a chance to blend. I think tonight I’ll serve it over brown rice with a green salad.
Cauliflower, Cashew and Carrot Curry
canola oil spray
2 onions, chopped
3 cloves garlic, minced fine
1/2 jalapeno pepper, minced (optional)
2 tsp crushed ginger (can be frozen or fresh)
1 1/2 tsp cumin seeds
1/2 tsp red chili powder
1 tsp turmeric
1 tsp coriander
1 tsp curry powder
4 cups chopped cauliflower florets (leave in fairly large pieces)
2 cups chopped carrots (1/2″ pieces)
2 cups chopped green beans (1″ pieces)
1 cup cashews (no-salt added, proasted variety)
1 cup nonfat Greek yogurt
1 tsp cornstarch
Spray a large saucepan with a little canola oil and then saute onions, garlic, ginger and jalapeno pepper (if using) for 3-5 minutes. Add the spices and continue to cook for another 2 minutes stirring to keep from burning.
Add the cauliflower and carrots to the pot along with 1 – 1 1/2 cups of water, mix well. Cover and continue to cook for 25-30 minutes until the cauliflower is tender, stirring occasionally. Add more water while cooking if needed.
Add green beans and cashews, cover and continue to cook for 10 more minutes.
Mix cornstarch into the Greek yogurt and add to the pot, stir well.
Allow to cook for another 5-10 minutes, stirring occasionally.
Serve with brown rice and a side salad.