August 22, 2012 by Sara Kreidler
My brother’s lovely girlfriend, Laura, came to town this week for a visit. We all wanted to meet up for dinner, but dinner needed to be (1) vegetarian, and (2) easily prepared at my mom’s house. I rifled through the veggie bins and the pantry and decided a veggie curry would do the trick on both fronts. I prepped most of the veggies before we left, tossed my favorite pot in the car, and off we went.
I call this CSA curry because I managed to use a little bit of (almost) everything from the CSA box. Think of this recipe as a jumping off point — it is endlessly adaptable, and you should use whatever veggies you have on hand (Tamar Adler would be so proud of me, I think). Although the ingredient list is long, this recipe isn’t hard to pull off, it feeds a crowd, and the leftovers are great. However, I will warn you that this recipe does require a good bit of prep work, mostly in the form of chopping. A good knife and a glass of wine are helpful in this regard (actually, those two things are helpful in most situations).
The photo leaves a lot to be desired. Don’t be turned off by my photo, because this curry is great. I was just too lazy/hungry to fuss with taking a nice picture.
Adapted from Local Kitchen
- 4 tablespoons olive oil
- 3 yellow onions, diced
- 6 cloves of garlic, minced
- 4 inch chunk of ginger, peeled and minced
- 2 jalapenos (or other fresh chiles), thinly sliced (do not discard seeds and membranes unless you are a wuss)
- 1 1/2 teaspoons tumeric
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon cayenne pepper
- 2 large bunches of chard, leaves roughly chopped (stems removed and reserved for another use)
- 1 dry pint of cherry tomatoes, or 2 large tomatoes, chopped
- 1 1/2 cups water
- 4 tablespoons red curry paste
- 5 tablespoons brown sugar
- 2 – 14 ounce cans of coconut milk
- 2 pounds (about 6 medium) potatoes, peeled and diced
- 1 small bell pepper, thinly sliced
- 2 carrots, thinly sliced
- 1/2 cup Thai basil, roughly chopped
- Rice for serving
- In a large dutch oven, heat oil over medium flame. Add onions and cook until soft. Reduce flame to medium low, add garlic, ginger and jalapeno and cook for 2-3 minutes, stirring constantly. Add turmeric, cinnamon and cayenne and cook for one minute, stirring constantly. Add chard and cook until wilted. Add tomatoes and water and stir until well combined. Reduce heat to low, cover and simmer for 5 minutes.
- In a medium sized pot, whisk together curry paste, brown sugar and coconut milk over medium-low flame until well combined.
- Add potatoes and warm curried coconut milk to the dutch oven and stir until well combined. Increase flame to medium and bring pot to a simmer. Cover pot, reduce heat to low and continue to simmer for about 20 minutes or until potatoes are just fork tender.
- Add bell pepper and carrot to the pot, recover and continue to simmer for another 5 minutes. Remove lid and simmer uncovered, stirring occasionally, for about 10 minutes. Just before serving, stir in basil. Serve over hot rice.