{This post is sponsored by Jovial Foods. All opinions are my own. Thanks for supporting the brands that support My Humble Kitchen.}
I just returned from a trip to California with my Papi, daughter, niece, and nephew. After traveling for close to two weeks, my tummy has been aching for vegetables.
A lot of vegetables.
While on our travels, although we did the best we could to eat well, we still ended up eating too many goodies that we normally wouldn’t at home. Ahem, a few too many conchas for me (but it was a vacation, right?).
Now that I’m back at home and settling into a good real food routine, I’ve decided to forego gluten for a bit and load up on healthy foods including a lot of veg. One of my favorite ways to load up on vegetables is by making a flavorful vegetable curry.
A curry is a mixture of aromatic herbs and spices that include turmeric. Together, they create deep, bold, intense flavors. What I really enjoy about a good curry is that you can adapt a recipe to include spices that suit your flavor profile. Also, it’s a great way to use up extra vegetables you may have lingering in the fridge. You can add just about any vegetable you’d like.
For this vegetable curry, I used Jovial’s crushed tomatoes and jarred chickpeas.
The only jarred tomatoes and beans I use at home are from Jovial. They’re grown organically and packed in glass in Italy. I’ve been using these products for years at my home. Being an organic gardener, I know what fresh, vine-ripened tomatoes should taste like. Jovial’s jarred tomatoes taste just like that – Fresh and filled in juicy flavor! It’s what a good tomato should taste like.
Besides the flavor, I appreciate that they use time-honored methods to prepare and pack their tomatoes and beans for optimal health. Below is some information from Jovial and why I love their products!
“Not only is glass naturally BPA free it does not transfer off-flavors to the product inside. We traditionally prepare both our tomatoes and beans using time-honored methods. Our organic Italian tomatoes are not hybrids, so they ripen in stages. We harvest and hand sort the tomatoes and pack them in less than 24 hours. Our tomatoes are grown within miles of the packing facility on very small farms on the coast of Tuscany. They are so fresh there is no need to use additives like citric acid or calcium chloride.
We love to work in Italy because our manufacturers are large enough to supply our market but small enough to do things the right way. Our beans are grown in Piemonte and are sorted by hand before being soaked for 24 hours. The process of cooking is similar to a pressure cooker, which significantly reduces lectins in beans. We add nothing to our beans and cook them in the purest spring water.”
Jovial’s fresh flavor profile leads to amazing dishes like this vegetable curry.
A Healthy Vegetable Curry
For the curry sauce, I used a mixture of spices including turmeric, cardamom, cumin, garam masala, and ceylon cinnamon. I also added ginger and garlic for some added spice and brightness. For the vegetables, I used potatoes, tomatoes, broccoli, green beans, and peas. For extra protein, I added chickpeas. Feel free to add or omit vegetables to your liking.
This recipe is simple enough to make and you’ll find that as the flavors develop, this dish tastes even better heated up and served the next day.
As soon as you start experimenting with curries, you’ll find yourself making them regularly at home.
Yep, you can’t beat a good curry!
Ingredients:
- 2 tbsp extra virgin olive oil
- 2 cups onions, diced
- 1 tsp ginger, grated
- 1 tsp salt
- 3-4 garlic cloves, pressed or minced
- 1 tbls turmeric
- 1/2 tsp cardamom
- 1 tsp cumin
- 1/2 tsp garam masala
- 1/2 tsp ceylon cinnamon
- 1 1/2 cups carrots, chopped on the diagonal
- 3 cups potatoes, diced
- 1 jar Jovial crushed tomatoes
- 1 cup chicken broth
- 3 cups broccoli
- 2 cups green beans
- 1/2 cup peas
- 1/2 tsp salt
- 1 jar Jovial chickpeas
Method:
- In a large heavy bottomed pot or dutch oven, gently bring 2 tbsp of extra virgin olive oil to heat. Add the onions, ginger, garlic, and salt and saute until the onion just starts to turn translucent, 5 minutes.
- Add the turmeric, cardamom, cumin, garam masala, and cinnamon and cook for an additional 3 minutes allowing the flavors in the spices to incorporate.
- Add the carrots and potatoes, mix through, cover and sweat the vegetables on low heat until crisp-tender, about 10 minutes.
- Add the Jovial crushed tomatoes, chicken broth, broccoli, green beans, peas, and salt. Bring to a boil, lower the heat to a simmer and cook until the vegetables are fork tender, 15-20 minutes.
- Once the vegetables are cooked through, finish by adding the chickpeas.
- Serve over sprouted quinoa or rice and garnished with fresh cilantro.
Good news, friends. July’s featured product on Jovial is their Italian organic tomatoes. You can get 20% off plus FREE shipping by using the coupon code, JULYFEATURE2018.
If you prefer to shop for Jovial products at your favorite local store, click here to grab a coupon and save $1.00 on any Jovial tomatoes or beans.
Grab some jars and let me know what you think! I’m sure you’ll love them just as much as I do.
{This post is sponsored by Jovial Foods. All opinions are my own. Thanks for supporting the brands that support My Humble Kitchen.}
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