Saturday, July 13, 2013

Garden Fresh Coconut Curry

We made a yummy coconut curry with our homegrown spinach, chard, and cauliflower this week.  I get a kick out of using only homegrown veg whenever possible.  It tastes so much better when its picked and eaten within hours.  Its cheaper than market organic produce by far and it comes with a sense of satisfaction, too.   I like it.
Curry is a great meal for us because its easy to make and readily accommodates whatever vegetables are on hand from peas and greens in the early season to carrots and potatoes in the late season.  It also doesn't take long and invariably results in leftovers which I can take for lunch at work.  We don't usually use recipes when making curries because we don't really ever make two the same way.  Its too seasonal and variable.  There are so many options for spice, too.  Every now and again though we come up with one that is worth jotting down.  I sure liked this spicy curry Matt made.  It has just enough heat for me to notice, but without growing unpleasantly hot.  The coconut milk is cool and creamy and adds a richness that just cannot be beat.
We're just about all out of cauliflower for the year now--only a few little florets are in the fridge and all the plants have been harvested.  It was sure delicious while it lasted.


I think it ended up being about five and a half pounds worth.  Not huge, but we're happy with it.

Spicy Coconut Curry with Chickpeas

2 T oil
1 T curry powder
1/2 t turmeric
1/2 t ground cardamom
1 t crushed spicy peppers
1 T fresh ginger, grated
small onion, diced
salt and pepper, to taste
6-10 cups chopped veggies (cauliflower, greens, carrots, peas, peppers, etc)
2 cups cooked chickpeas
2 cups vegetable broth
1 can coconut milk

Saute onion in oil until translucent.
Add all ingredients except coconut milk and simmer over low heat for about 20-30 minutes, or until all the veggies are tender.
Stir in coconut milk and chickpeas and simmer for another 10 minutes.
Serve over rice or quinoa.

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