Comfort Food

Training: Run 4km

Winter has officially begun, and with it has been the inevitable drop in temperature.

Gone are the mornings that I could jump into the car and head straight to work. Now my mornings involve the frustrating task of de-icing the windscreen and cursing the car's heater which seems to take too long to warm up.

Gone are the days where I could fit in a run after work wearing shorts, in daylight. Now my evening runs are in semi-darkness and in layer upon layer of warm clothes.

I am a summer girl, and love all things that summer represents. Salads, outdoor barbeques, balmy evenings with the doors open and a cool evening breeze flowing through the house.

While the temptation to go into hibernation throughout these cooler months is quite strong, one thing that I love about winter is the hearty comforting food that I inevitably crave.

Winter to me calls for hearty stews and curries, and I am sure that there will be a plethora appearing on this blog in the next few months. Just a warning for you ;)

Turning to the Mystery Box for a little inspiration this evening, I drew...

Zucchini!

Did you know? Zucchinis are low in calories and have large amounts of folate, potassium, vitamin C, manganese and vitamin A. It is preferred that you don't discard the rind because it contains beta-carotene, a vitamin that acts as an antioxidant thus protecting cells against oxidation damage.

    

I immediately set about searching for a zucchini curry of sorts - something filled with vegetables and spices.

And what a recipe I found!

I decided to veggie-fy the recipe (you know I just can't help myself) and added carrots and broccoli.

The spices were fried until aromatic.

Then the vegetables, tomatoes, tomato paste and water were added.

  And simmered for an hour or so, before adding peas, coriander and chickpeas.

Topped with natural yoghurt and more coriander.

And served alongside a slice of my favourite GF bread from Deek's Bakery. This bread is so so good – shame it is a little expensive.

This was a hearty winter curry, and one that I will definitely make again. You could vary the recipe to include whatever vegetables you have available although, I must admit, the zucchinis worked wonderfully and really soaked up a lot of the spicy tomato flavour.

Zucchini Curry

(adapted from here)

Ingredients

• 1T olive oil
• 2 garlic cloves, crushed
• 1T minced ginger
• 1t garam masala
• 1t ground coriander
• 1t ground cumin
• 1t tumeric
• 1 bay leaf
• 2t lemon juice
• 4 tomatoes, chopped
• 4 cups diced zucchini
• 1 head broccoli, cut into florets
• 2 carrots, chopped
• 150g tomato paste
• 1 cup frozen green peas
• 1 can chickpeas
• Handful fresh coriander, chopped
• Rice or bread and natural yoghurt to serve.

Method

1. Heat oil in large pan and fry garlic and ginger for a few minutes.
2. Add the spices and lemon juice, and cook stirring until fragrant.
3. Add tomatoes, zucchini, carrots and broccoli and stir to coat in the spice mixture.
4. Add the tomato paste and 3 cups of water.
5. Lower heat, cover and simmer for 40-60 minutes or until the mixture has thickened.
6. Add the peas and chickpeas, and cook for 5 minutes.
7. Remove from heat and stir through coriander before serving.
8. Serve over rice or with GF bread, and a good dollop of natural yoghurt.

What about you? What is your favourite zucchini dish?

Happy baking :)