It’s sweet; it’s got a ton of veggies, and it’s a riot of color! 

Sometimes you want to step out of the norm and try something adventurous. For your Blogger, that was this meal. It’s a delicious, multi layered sweet and spiced curry that is packed full of veggies and still manages to be extremely filling. We hope you enjoy it as much as we did! 

Ingredients:

4 red potatoes, chopped

12 baby carrots, chopped

4 large fresh mushrooms

2 tablespoons olive oil

salt and pepper, to taste

1 small red onion, slivered

4 tablespoons coconut oil, divided

1 tablespoon minced garlic

1 teaspoon ground ginger

1 teaspoon allspice

1 teaspoon nutmeg

1 teaspoon turmeric

1 tablespoon chili powder

1 teaspoon garam masala

1 teaspoon ground coriander

1 28-oz can crushed tomatoes

1/3 cup heavy whipping cream

1 teaspoon light corn syrup or brown sugar

two packages yellow rice

1 ripe plantain

Kosher salt, to taste

Tools: Cutting board, Knife, Can opener, Tongs, Slotted spoon, Serving spoon, Colander, Mixing bowl, Large, deep, slope-sided sauce pan or caldera with lid, baking dish, smaller sauce pan with lid, shallow frying pan with lid

As always, begin by washing your produce! We don't want dirt in dinner, and we're pretty sure we also don't want anything else from the field except the food itself.

Take your potatoes and chop them into roughly inch and a half chunks. Nothing has to be exact - they're potatoes. We didn't peel them for this recipe, but you can if you'd rather. Toss them into the pot, then chop the carrots, too. Add them to the same pot. Cover the veggies with just enough water and put a lid on the pot. Start the burner on medium and let them simmer for about ten minutes. 

While they simmer, it's time to take care of some other small tasks.

Preheat your oven to 450.

Chop up the mushrooms. We diced them up as small as possible so they'd hide in the sauce (we have some picky eaters in the house). You might want big pieces instead - they'll cook up either way at 450 degrees, so do whatever. The only thing we wouldn't advise is leaving them whole.

Open the can of crushed tomato and put it somewhere close by. You'll need it soon, but not quite yet.

We also used this time to start measuring the spices needed. There are a lot of them this time, but try not to omit anything - all of them are important to the finished product. We set them into a little glass dish off to one side until we were ready for them.

After the ten minutes of simmering are up, dump the veggies into the colander to drain them. Rinse the pan but not the colander full of veggies. Transfer the vegetables to the mixing bowl, drizzle them with olive oil, toss in the mushrooms and mix thoroughly. Add a little salt and pepper if you'd like, then transfer them again, this time to the baking dish. Bake them uncovered for 20 minutes.

Once the baking dish is in the oven, you'll have a clear cutting board and a little more counter space. Time to attack that onion. This is another produce item we tend to chop as small as possible due to picky eaters. Make sure you clean your knife when you're done with this step - the next thing you'll be cutting with it will not go well with onion.

However you choose to cut yours, once it's done, drop it into the pan you used for the veggies. Add about two tablespoons of coconut oil and the tablespoon of minced garlic and heat on low until the oil is melted. Bring the heat up to medium, add your many spices, and stir like crazy with the slotted spoon. It's going to be pasty looking - that's normal. Put the lid on it and let it go until you can smell all the spices. There's a noticeable difference, and you'll catch it long before you scorch anything, don't worry. If you're concerned, you can stir it occasionally while you wait for it to get to that point.

As soon as you know the onions are done, add in that crushed tomato, the heavy whipping cream, and the syrup. Give it a thorough stir, until the cream is fully incorporated. Cover it again and bring the heat back down as low as it will go.

The vegetables in the oven should be finishing up about now, right? Not really. The timer's about done, though. Take the veggies out and give them a stir, but then put them right back. Set the timer for ten more minutes.

Grab your packages of rice and get those going according to the package instructions in the smaller saucepan.

Once the rice is set to simmer, start heating the remaining two tablespoons of coconut oil in the frying pan on medium heat. Grab your plantain and cut it in half lengthwise. Flip the halves so they're flat side down on the cutting board and cut each in half again, short ways this time. This makes it easier to peel them and easier to fry them - double win! Once you've got the peel removed, place the slices flat-side down in the coconut oil. Sprinkle the tops with kosher salt, then cover them. You'll want to let them cook for about three minutes, but watch them carefully so they don't burn.

By now the ten extra minutes for the roasting vegetables should be up. Remove them from the oven and add them to the tomato mixture in the pan. Stir carefully to make sure everything is coated, then allow it to continue simmering while you check on the rice and the plantains.

After your three minutes (give or take) are up for the plantains, flip them carefully with tongs (don't squeeze too hard, they'll squish!), sprinkle this side with kosher salt, and replace the lid. They'll need another two or three minutes, but then everything should be ready.

Serve as plantain on top of curry on top of rice. 

Let us know what you thought of this recipe over on Facebook! As always, we love to hear from you! 

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