Chef Anissa: Curried Veggies

Prep Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4

Ingredients
1 tablespoon vegetable oil
2 teaspoons ground mustard
1 medium yellow onion, diced small
1 cup long-grain white rice (rinsed)
coarse salt and ground pepper
1 tablespoon curry powder
1 cup unsweetened coconut milk (from a 13.5-ounce can)
1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
1 small cauliflower, cut into florets
1 can (15.5 ounces) chickpeas, rinsed and drained
fresh cilantro, for serving

Directions
In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.

Meanwhile, in a large heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry powder and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.

Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
 

 

ABOUT CHEF ANISSA

Chef Anissa Davis, native of Newark, is host of a new cooking series Urbyn Kitchen. Chef Anissa mixes her classical culinary skills with an urban flair to create amazing dishes that can be achieved by even the most culinary challenged. After catering large and small events for many years with her catering company Alite Affairs and being a Lunch Coordinator for many local area schools Chef Anissa began receiving calls from friends and clients for recipes they could make at home.

Chef Anissa's recipes range from everyday quick meals to gourmet plates and everything in between. She shares stories of her mother while giving tips and tricks to making every meal just a bit better. While every recipe can be produced with items found in urban area food markets she introduces new elements of food and culinary knowledge with the help of her hometown.

More about Chef Anissa: www.facebook.com/chefanissa and twitter.com/chefanissa