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  • Sister Clare Josef-Maier

Hearth & Table - November 17, 2022

With temperatures dropping into the 20s overnight, we wanted to offer up some piping hot curry to warm you up - hope you enjoyed it!

Kerala-style potato curry over rice

Serves 6


3 tablespoons cooking oil (canola, vegetable, or grapeseed)

1 onion, finely chopped

1⁄2 head garlic, cloves peeled and sliced

1 green bell pepper, diced

3 medium yukon gold potatoes, diced

1 teaspoon paprika

1 teaspoon turmeric powder

1⁄2 teaspoon coriander powder

2 teaspoons mustard seeds

1 cup vegetable stock (or water)

1 (about 14 oz) can coconut milk

Salt to taste (about 1 tsp salt & 1⁄2 tsp. pepper)

Rice for serving, cooked according to the package instructions


1. In a large pot, heat the oil over medium heat. Add the onions and cook for 10 minutes, stirring often. Add the garlic and cook for 5 minutes more.

2. Add the bell pepper, potatoes, paprika, turmeric, coriander and mustard seeds, and cook for 5 more minutes.

3. Add the vegetable stock (or water), coconut milk, and about 2 teaspoons of salt, and cook until the potatoes are tender. Taste for seasoning, and serve over rice.

Pear & blueberry crisp

Serves 6


1 lb frozen blueberries

1 1⁄2 lbs pears, diced

2 tablespoons brown sugar

2 tablespoons lemon juice

1 stick butter, melted

1⁄2 cups brown sugar

2 1⁄2 cups old-fashioned oats

1/2 teaspoons salt


1. In a large bowl, combine the pears and blueberries with the 2 tablespoons brown sugar and lemon juice. Allow to macerate (and thaw) at room temperature for 30-60 minutes.

2. Preheat the oven to 375 degrees.

3. Combine the butter, oats, flour, brown sugar and salt into a chunky crisp topping.

4. In a baking dish, pour the fruit and liquid in the bottom, and make a layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream. Careful, it'll be hot for a while!

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