Vegetable Curry Recipe
Today, we bring you a delightful Vegetable Curry recipe that is not only easy to make but also perfect for canning, allowing you to enjoy its goodness all year round. So, roll up your sleeves, grab your canning equipment, and let's get started on this culinary adventure!
Equipment
- Large pot or Dutch oven
- Canning jars with lids and bands
- Canning funnel
- Water bath canner or pressure canner
- Jar lifter
- Ladle
- Clean kitchen towels
Ingredients
- 2 cups cauliflower florets
- 1 cup carrots, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 large potato, diced
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 1 cup coconut milk
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to your spice preference)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preparation: Wash and chop all the vegetables as specified in the ingredients list. Keep the canning jars and lids clean by washing them in warm soapy water and then sterilizing them in boiling water for a few minutes.
- Sauté Aromatics: In the large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions, minced garlic, and grated ginger. Sauté until the onions turn translucent and release their fragrance.
- Spice it Up: Add the curry powder, ground cumin, ground coriander, turmeric, and chili powder to the pot. Stir well and cook for another minute to allow the spices to bloom, creating a tantalizing aroma.
- Add Vegetables: Incorporate the cauliflower florets, sliced carrots, green beans, peas, diced potato, chickpeas, and diced tomatoes into the pot. Stir gently to coat the vegetables with the aromatic spice mixture.
- Simmer and Cook: Pour in the coconut milk, and season with salt and pepper according to your taste. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together beautifully.
- Calories per Serving: Each serving of this vegetable curry contains approximately 250 calories, making it a wholesome and satisfying meal option.
- Canning Process: While the curry is simmering, prepare your canning equipment. Using a canning funnel and ladle, carefully transfer the hot vegetable curry into the clean canning jars, leaving about half an inch of headspace. Wipe the jar rims clean, place the lids and bands on top, and tighten them securely.
- Water Bath Canning: If you're using a water bath canner, place the sealed jars in the canner, ensuring they are covered with at least an inch of water. Process the jars for about 40 minutes (adjust based on your altitude) to achieve a safe and sealed product.
- Pressure Canning: For pressure canning, follow the manufacturer's instructions for your specific canner model. Generally, pints should be processed for 75 minutes at 10 pounds of pressure for most altitudes.
- Cool and Store: Once the processing time is up, carefully remove the jars from the canner using the jar lifter and place them on a clean kitchen towel to cool. As the jars cool, you'll hear a satisfying "pop" sound, indicating successful sealing. Label the jars with the date and store them in a cool, dark place for up to a year.