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Amelia Islander

A Tasty Lenten Dish

Apr 07, 2014 02:00AM
Lent is the Christian season of preparation before Easter, a time when many Christians get ready for Easter by observing a period of fasting, repentance, and moderation. My family practiced all these spiritual disciplines when I was growing up, but the thing I remember the most was fish sticks on Fridays. Yup. Sad that it was fish sticks that stood out in my mind, and not the “reason for the season” of Lent, but our fasting paid off with chocolate rabbits and joyous hymns sung in our Congregational Church on Easter morning.

We still observe Lent in our household, but not a fish stick has not passed these lips in 35 years. There are so many delicious vegetarian dishes out there that we look forward to our Lenten meat-free dishes. Our favorite is Vegetable Curry – it’s easy to make, inexpensive, low in calories, and very healthy. Made with coconut milk, it’s meat and dairy free, a perfect Lenten dish.

Vegetable Curry

Ingredients:

3 cloves garlic, minced

1 small onion, chopped

Curry powder

1 small sweet potato, peeled and cubed

1 small white potato, peeled and cubed

2 cups trimmed green beans

2 carrots, peeled and sliced

1 cup frozen peas

Vegetable broth

Unsweetened coconut milk

Extra virgin olive oil

Handful of chopped cilantro

Lime wedges

Salt & pepper to taste

Preparation:

Sauté garlic and onions in 3 tablespoons olive oil and a handful of curry powder until soft, then add the rest of the vegetables. Add vegetable broth to barely cover vegetables, and then cover the pot and steam until the veggies are soft. Add coconut milk to taste, along with more curry powder, and simmer until flavors develop. If you like your curry thick, you may puree part of it in a blender. Serve in bowls with white rice, cilantro, and lime wedges. Makes about 4 servings.