On a blustery evening, a pot full of well-seasoned vegetables is a satisfying meal. This saucy curry includes chunks of potato, squash, cauliflower, carrots, and green beans, with a handful of chickpeas. What makes the dish delectable are the aromatics — onion, garlic, ginger, chile pepper, and plenty of warm spices. Yes, you can easily reach for a jar of curry powder, but the stew will taste fresher and brighter if you mix coriander, cumin, turmeric, and cinnamon to create a blend of your own. Heat the spices in oil so the flavors toast and mellow.
On another day, the curried vegetables will heat quickly in a skillet, then drop a few eggs in little wells in the vegetables until the whites just set. The dish is reminiscent of Middle Eastern shakshuka. Use toasted naan to scoop up sauce and golden runny yolks. You’ve got warming suppers two nights in a row.
(For vegetable curry, curried eggs)
2 large russet (baking) potatoes
1 pound peeled, seeded butternut squash
2 large carrots
1 small cauliflower
½ pound green beans
1 large onion
4 cloves garlic
1 piece (2 inches) fresh ginger
1 bunch fresh cilantro
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1 can (13.5 ounces) light coconut milk
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) chickpeas
Salt and pepper
½ cup canola oil
12 ounces naan (2 to 4 flat ovals, depending on the size)
Lisa Zwirn can be reached at firstname.lastname@example.org.