Clean out your fridge! Make use of your garden abundance! Find a way to incorporate odd veggies from a CSA share! All is possible with this tasty Summer Vegetable Curry recipe.
- I used the Cuisinart slicing disc to make short work of veggie prep
- 1/2 tsp salt seemed too salty
- I had coconut cream on hand (vs. milk), and I diluted that with water, which seemed to work
- I used chicken from a previous roasted chicken dinner, and I think tofu would be awesome
- 2 tbl curry paste = yum (and I like flavor vs. heat)
- 1 14-ounce can coconut milk (full fat preferably but lite will work)
- 1 onion, finely chopped
- 1-2 tablespoons curry paste depending on your taste and desired heat level
- 1/2 teaspoon sea salt (see note 2 above)
- 2 small potatoes, washed and sliced 1/2-inch thick (optional)
- 1/4 pound green beans, trimmed and cut into thirds or 1-2 Japanese eggplants, cut into ½-inch dice
- 2 carrots, halved lengthwise if thick and sliced thinly into half-rounds
- 1 summer squash, trimmed and cut into ½-inch dice or ¼-inch half rounds
- 8 ounces extra firm tofu, cut into 1/4 inch cubed
- 1 lime, halved or quartered
- 1 small handful of basil leaves, torn
Spoon a few tablespoons of thick coconut cream from the top of the coconut milk, place it in a large pot over medium-high heat and bring to a simmer.
Add the onion and saute until it softens a bit, 2-3 minutes. Stir in the curry paste and salt, and cook for another minute or two. Have a taste, and decide if you want to adjust the flavor – adding more curry paste or salt if needed.
Add the rest of the coconut milk to the pot along with the potatoes (if using) and carrots, cover, and simmer until they are just starting to get tender – about 10 minutes. At this point add the beans or eggplant, squash and tofu. Let simmer for a about 6 more minutes or until all the vegetables are tender. Add the basil and remove from the heat.
Serve with a squeeze of lime juice and enjoy as is or over rice noodles or rice (maybe even coconut rice! That’s another recipe…).