Posts Tagged ‘curried cauliflower’

Curried Carrot/Sweet Potato Tsimmes*

Sunday, September 27th, 2015

In this recipe I have combined a traditional dish of round foods** for the Jewish New Year with curry spices in my Ayurvedic spice ingredients. The dish may not be quite so sweet as the traditional one, but I do use a bit of honey, since this is part of the culinary tradition to have a sweet New Year.

* Tsimmes is like a stew that can include meat, prunes another sweet items. If you Google it, you will find several recipes.

**For more info on the tradition of eating round foods this time of year, click on my link for a recipe from a few days ago: Salad-in-the-Round:

Since honey is used both in the honey cake and in Ayurvedic cooking, the fusion has a common sweetener. For more good info on HONEY, go to I purchased  three online booklets on honey: one on its healthy properties (touted as liquid gold), one on skin issues helped by home remedies using honey, and one on honey recipes. I hope to review them in a future posting.

Utensils: Cutting board & knife, large saute pan, oven casserole
Prep. Time
: 20 minutes
Cooking Time: 30
Categories: GF, Veg.


one small onion,  peeled chopped
one Tbl. olive or macadamia oil
4-5 org. carrots, scrubbed, peeled (opt.)
and cut into 1/2″ thick circles
2 small sweet potatoes, scrubbed, peeled and cut into chunks or circles
1 1/2 cups water or veg. stock
1 Tbl. honey
1 Tbl. arrowroot or corn starch,
dissolved into small amount of water or stock
1 Tbl. curry powder + (I used an org. balanced mix from the Chopra Center):
coriander, cumin, fennel, turmeric, sugar {very small amount, listed last})
1 Tbl. oil for casserole

+Ayurveda emphasizes all 6 tastes for balance: sweet, salty, sour, pungent, bitter and astringent

Directions (Preheat oven to 300 degrees F.)

1. Saute chopped onion in one tbl. olive or macadamia oil for one-two minutes in a large saute pan.
2. Add other veggies already washed, peeled, and cut into circles. Mix with onions and saute just til you do step #3 (or reverse #3 & #2)
3. Dissolve arrowroot or cornstarch in a little bit of the 1 1/2 cups of water or stock and add to the pan. Add honey. Stir.
4. Finally, add curry powder and stir well into the veggies and stock.
5. Simmer for about 5- 10 minutes, then transfer to an oiled casserole
and bake in a 350 degree oven for 30 minutes or until the veggies are tender but not mushy.

Serves 4-6 as a side dish.

Variation: Sprinkle on some orange rind or sesame seeds. Also, check online recipes for more options.

P.S. I also made a recipe for Cauliflower-in-the Round the day before the tsimmes, but did not keep exact track of steps. Basically, a whole cauliflower (with stem trimmed) is soaked in water for 3 minutes to clean, then brushed with an olive oil/curry powder mixture and baked until tender, or steamed for a few minutes and then baked til tender. I had some left and will probably add a few florets to my tsimmes. Here is how the cauliflower looked. The photo is a little hazy, because steam was still wafting from the cauliflower (topped with black sesame seeds.)

Nutrition Note: I was so busy getting the circle idea in gear I forgot to mention that all the veggies in the recipes are ones which support good health: onions, carrots, cauliflower, sweet potatoes, and the spices from Ayurveda that cover the 6 tastes in balance. The Good Taste of Health in full force!  Also, this is a good dish to usher in Fall: familiar foods that will ward off the new chill in the evening air.