Recipe: Simplest Ever Vegetable Curry

Serves 4.

Note: "Many wonderful prepared curry pastes are available that speed prep time on a busy weeknight," write Beth Dooley and Mette Nielsen in "Sweet Nature." "Green or yellow curry pastes also work well in this recipe. Yellow curry is a tad sweeter than red; green curry is a tad hotter and the most distinctly Thai."

• 1 tbsp. coconut oil

• 1 tbsp. red curry paste, or more to taste (see Note)

• 1 onion, diced

• Salt and freshly ground black pepper

• 1 c. vegetable stock

• 1 small cauliflower, cut into florets

• 1 medium sweet potato, peeled and cut into 1-in. pieces

• 1 red bell pepper, seeded and cut into 1-in. pieces

• 2 c. cooked or canned chickpeas, rinsed and drained

• 2 tbsp. honey, or to taste

• 1/3 c. chopped unsalted roasted cashews, for garnish

• Freshly chopped cilantro, for garnish

Directions

In a large, deep pot, heat the oil over medium heat and sauté the curry paste with the onion until the onion softens, about 2 to 3 minutes. Season with salt and pepper.

Stir in the stock, coconut milk, cauliflower and sweet potato. Bring to a simmer, partly cover, and cook until the vegetables are just tender, about 8 to 10 minutes. Add the bell pepper pieces and chickpeas, and season with the honey and lime juice to taste. Serve over rice or cooked grains, garnished with cashews and cilantro.

Calories440Fat22 gSodium230 mg

Carbohydrates54 gSaturated fat13 gTotal sugars9 mg

Protein13 gCholesterol0 mgDietary fiber11 g

Exchanges per serving: 2 vegetable, 2 starch, 1 carb, ½ lean protein, 4 fat.

Serves 2 to 4.

• 1 lb. salmon, skin on

• 1/3 c. maple sugar (see Note)

• 1/4 c. coarse salt

• 1 tsp. lightly crushed black peppercorns

• 1 tsp. lightly crushed juniper berries (see Note)

• 1 tbsp. freshly grated lime zest

• 1 tbsp. freshly grated lemon zest

• Tangy-Sweet Maple Mustard Sauce (see recipe)

• Garnish: slices of cucumber, radish and chives, and sprigs of fresh dill

Directions

In a small bowl, stir together maple sugar, salt, peppercorns, juniper berries, coriander seeds, lime zest and lemon zest.

Sprinkle about a quarter of the seasoning mix into a small flat dish or roasting pan that fits the salmon snugly. Lay the salmon skin side down on the seasoning mix and sprinkle the remaining mix over the top, making sure the entire surface of the salmon is covered.

Cover the dish with a lid or aluminum foil and place in the refrigerator. Marinate for at least 24 hours or up to 48 hours, depending upon the salmon's thickness. The seasoning mix will become liquid as it draws the moisture from the salmon. Spoon some of the liquid over the fish as it cures.

Once the salmon is cured, remove and scrape the remaining seasoning mix from the fish with a knife. Pat dry with a clean paper towel. Slice the salmon thinly and serve it on coarse dark rye bread with Tangy-Sweet Maple Sauce and cucumbers, radishes, chives and dill.

Once cured, the salmon will keep in the refrigerator, covered, for up to one week. Slices may be frozen for up to one month.

Calories230Fat9 gSodium1,200 mg

Carbohydrates2 gSaturated fat2 gTotal sugars2 mg

Protein36 gCholesterol80 mgDietary fiber0 g

Exchanges per serving: 5 lean protein.

Makes about 1/2 cup.

• 1/3 c. coarse-grain mustard

• 2 tbsp. maple syrup

• 1 tbsp. sunflower or vegetable oil

• 1 tbsp. freshly squeezed lemon juice

• 1 tsp. crushed red pepper flakes

• About 10 grinds of black peppercorns

Directions

In a small bowl, stir together mustard, maple syrup, oil, lemon juice, red pepper flakes, salt and black pepper. Store in a glass container with a tight lid in the refrigerator.

Nutrition information per 1 tablespoon:

Calories35Fat2 gSodium190 mg

Protein0 gCholesterol0 mgDietary fiber0 g