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1 tablespoon finely chopped peeled fresh ginger

1 tablespoon Madras curry powder

1 garlic clove, grated

1 teaspoon coarse salt

½ teaspoon ground turmeric

1 can (13.5 ounces) regular or light coconut milk

½ cup coarsely chopped roasted unsalted cashews

¼ cup finely chopped fresh cilantro

Heat the oil in a large skillet over medium-low heat until shimmering. Add the cumin seeds and cook, stirring, until they are a shade darker, about 2 minutes. Add the eggplant and chickpeas and cook, stirring, over medium-high heat for 5 minutes. Add the cauliflower, onion, carrot, green beans, jalapeño, ginger, curry powder, garlic, salt and turmeric. Cook, stirring, adjusting the heat to maintain a steady sizzle, for 5 minutes.

Add the coconut milk and bring to a boil. Cook, stirring occasionally, over medium heat until the sauce has thickened and the vegetables are tender, about 10 minutes. Spoon the curry into a serving bowl. Sprinkle with the cashews and cilantro and serve.

Shortcuts

Buy bags of cauliflower florets and trimmed green beans.

Substitutions

Vary the vegetables, adding and subtracting depending on what looks good in the market and what you have on hand. In the winter, I add potato and butternut squash. In the summer, I add tomatoes and garnish with torn fresh basil leaves.

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Make a Meal

Serve over a platter of Forbidden Rice (see [>]), brown jasmine rice or Bhutanese red rice (see [>]).

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CURRIED CHICKPEAS WITH ROASTED CAULIFLOWER AND SPINACH

Part sauté and part stew, this fragrant dish goes together quickly. The sweet, slightly peppery Madras curry powder adds punch to the chickpeas and cauliflower.

Cook Time: 30 minutes

Serves: 4

4 cups (1 pound) cauliflower florets (from 1 medium head)

3 tablespoons extra-virgin olive oil

3 teaspoons Madras curry powder

Coarse salt and freshly ground black pepper

1 cup chopped onion

1 teaspoon grated peeled fresh ginger

1 garlic clove, grated

2 cans (15–16 ounces each) chickpeas, rinsed and drained

½ cup chopped fresh cilantro

2 teaspoons finely chopped seeded jalapeño pepper, or more to taste

1 bag (5–6 ounces) baby spinach, rinsed and drained

2 tablespoons fresh lime juice

1 cup plain low-fat or nonfat yogurt, for serving

Place a large baking sheet in the oven and preheat to 450°F for 10 minutes. Toss the cauliflower, 2 tablespoons of the oil, 1 teaspoon of the curry powder, ½ teaspoon salt and a generous grinding of black pepper in a bowl. Carefully remove the hot pan from the oven and spread the cauliflower in a single layer on the pan. Roast for 15 minutes. Stir with a spatula, turning the florets and moving them around on the pan so they'll roast evenly. Roast until lightly browned and tender, about 10 minutes more.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until it is golden brown, about 10 minutes. Add the remaining 2 teaspoons curry powder, the ginger and garlic and cook, stirring, over low heat for 2 minutes. Add the chickpeas, ¼ cup water, ¼ cup of the cilantro and the jalapeño and cook, stirring, until heated through, about 5 minutes.

Add the hot roasted cauliflower and the spinach to the chickpeas and stir to combine. Cook, covered, over medium heat until the spinach is wilted, about 2 minutes. Sprinkle with the lime juice. Spoon the stew into a serving dish and sprinkle with the remaining ¼ cup cilantro. Top each serving with a generous spoonful of yogurt.

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Make a Meal

Serve with Roasted Sweet Potato Slices with Coriander and Lemon Dressing ([>]).

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RISOTTO-STYLE PENNE WITH TOMATOES AND RICOTTA SALATA

Risotto-Style Penne with Tomatoes and Ricotta Salata ([>])

A photo in an Italian food magazine of tiny pasta cooked in a tomato broth until thick and creamy looked so luscious that I had to try it. The technique used—similar to making risotto—is unusual for cooking pasta. For this recipe, I use full-sized penne. The starch in the pasta gives the broth