When the weather gets colder, it can feel more challenging to get all of your servings of vegetables, especially if when you think vegetables you think salad. Who wants to eat salad when it's 30 degrees outside? Not many people. Definitely not me.
Luckily there are a lot of ways to eat vegetables that don't include salad! Sauté them and serve them with pasta; roast them with garlic for a side or for a dish topped with a poached egg. There's stir-frying, boiling, or steaming. Or chop up a bunch and toss them into a homemade stew.
I like to stick with seasonal, local vegetables as much as I can. It's better for the environment, and the produce is also more nutrient-packed. Once produce is harvested the nutrient value starts to deplete; so the fresher it is when you eat it, the more nutrients you're getting. If you want a vegetable (or fruit) that's not in season, I recommend going with the frozen version (avoid the ones with added sauces) as the nutrient value of frozen is pretty much equal to fresh.
Right now I'm really feeling curry dishes. I mean, really, what's more warming and cozy than curry? This recipe makes about 10 1/2 cup servings. It take about 10 minutes of prep and 25 minutes to cook, so it's a pretty easy, quick dish. You can serve it over your choice of brown rice or quinoa. (Or I guess eat it like a soup if you want to be different. You do you.)
Lentil Sweet Potato Coconut Curry
1 tablespoon canola oil
1 leek, chopped
2 cups green beans, trimmed and chopped
1 carrot, chopped
1 medium sweet potato, peeled and cubed
1 cup green lentils
1/2 teaspoon turmeric
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 1/2 cups water
1/2 cup coconut milk
1 tablespoon red curry paste*
In a large pot, heat the oil. Cook the leeks until they're softened. Then add the rest of the beans, carrots, potato, lentils and spices. Add the water and bring to a boil. Once it's boiling, lower the heat to a simmer and cover. Cook for about 25 minutes, or until lentils and potato cubes are tender.
Turn off the heat and mix in the coconut milk and curry paste.
*The red curry paste is optional and adjustable depending on your palate and preference for spice.
Taryn is a Los Angeles based Registered Dietitian who's passionate about helping you be your healthiest you.