As I was thumbing through the new Cooking Light, I kept coming back to this Vegetarian Country Captain recipe due to it’s unique combination of ingredients: curry, mango chutney, heavy cream, cauliflower, edamame, and a Granny Smith apple? My brain kept trying to figure out just how these would all taste together and finally intrigue got the best of me. Two cheers for intrigue. We LOVED this. It is an Emily and David favorite hands down.
OK back to what the heck a Country Captain is exactly. According to Cooking Light: Traditionally, Country Captain is a mild chicken stew seasoned with curry powder. Myth has it that a British sea captain working in the spice trade introduced this classic, comforting dish to the southern U.S. in the 19th century. Here, we’ve replaced chicken with edamame and cauliflower for a version loaded with vegetables to help you meet your daily produce goals. For a more in-depth history of this very popular Lowcountry dish (FDR adored it!), read more here. If anyone has favorite Country Captain recipes please share in the comments as I’m dying to make more versions of this.
This was so easy to put together and the layers of flavor were insanely delicious. I loved how all the ingredients played off each other and it is really filling to boot. For the love y’all, make this right now! One note, if you are working off of the magazine do not pay attention to the photo above the recipe. It’s the wrong image and I saw on their website that Cooking Light is aware of the error. As I was making this I kept scratching my head and worrying because mine was looking nothing like the beauty shot. Lo and behold I flipped to the page ahead and put two and two together. Whew, that photo DID look like this….