Garden Veggie Curry
Updated: Sep 19
It's been a while since I've felt enough energy to post a new recipe. And this one did not come easy. I leaned into the fact that we are still grieving Mom and have given myself permission to take a break. A long break. Even when I don't feel like cooking, I focus on staying nourished, and this is when I fall back on the easiest and most nutritious recipes.
This Garden Veggie Curry has been a lifesaver because it is so versatile, I just use whatever vegetables my garden may have gifted me (and the voracious squirrel has left alone!), coupled with whatever might be lingering in the fridge or freezer (cue the green peas!). It come together in under 30 minutes with minimal fuss and is warming and comforting. Think hug in a bowl.
All you need to achieve this delicious bowl is:
- 4 cups garden veggies, cut into bite-size pieces (bell peppers, squash, green beans, potatoes, carrots, frozen green peas, squash, broccoli, chard all work well - use what you have!)
- yellow onion
- 1 full fat can coconut milk
- 1 cup cooked chickpeas
- fresh ginger
- yellow curry powder
- ground turmeric
- ground coriander
- sweet paprika
Plus some optional add-ins:
- red pepper flakes, optional for heat
- Makrut lime leaf, optional for flavor boost
- Fresh cilantro, peanuts, cashews, black sesame seeds, optional for garnish
- Quinoa or brown rice, optional for serving.
Garden Veggie Curry
Prep time: 30 minutes
1 TB ghee or coconut oil, or sub ¼ cup broth or water
1 cup chopped yellow onion (~ ½ large)
½ tsp fresh ginger, grated on a microplane
½ tsp ground turmeric
1 tsp ground coriander
1 tsp sweet paprika
1 TB yellow curry
¼ tsp red pepper flakes, for some heat
1 Makrut lime leaf, smashed to release flavor, optional
Sea salt and freshly ground pepper to taste
4 cups garden veggies, cut into bite-size pieces (bell peppers, squash, green beans, potatoes, carrots, broccoli, frozen green peas, squash, chard, spinach, all work well - use what you have!)
1 full fat can coconut milk
1 cup cooked chickpeas (~ ½ can)
1-2 tsp tamarind paste, optional for flavor boost
Fresh cilantro, peanuts, cashews, black sesame seeds, optional for garnish
Quinoa or rice, optional for serving.
Heat a large pot over high heat. Add fat or liquid of choice and lower heat to medium.
Add onions and saute until translucent. Add spices, stir and cook for one minute until fragrant.
Add vegetables and allow to cook for 1-2 minutes, then add coconut milk, bring to a boil. Reduce heat, cover and cook for 5-10 minutes, or until vegetables are just softened. Add the softer vegetables (i.e. squash, tomatoes) 3-5 minutes after the longer cooking ones). Taste and adjust flavors if needed.
Just before serving, stir in cilantro and tamarind paste if using.
This dish is best made ahead a day or two for best flavor. Store in fridge and reheat on the stove.*
Note: To avoid extra dirty dishes, I store it in the same cooking pot, which is a non-reactive stainless steel. Once cooled, store in fridge. You can also transfer to a container and store in the fridge for 3 days or in the freezer for up to 3 months.
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