Our summer CSA share has ended, but now we’re into the fall goodies. So excited for heartier veggies and greens. We still pick up our share every Monday, so over the weekend, I go through our refrigerator and take stock of what vegetables are languishing in the crisper.
I treat these “refrigerator cleanout” meals pretty seriously– I have taken several approaches all summer long: big old salad, pasta salad, simply roasted, or quick sauteed. With these heartier late summer/early fall vegetables coupled with the cooler weather, I decided to go for a more comforting and filling dish: curry!
This recipe is super versatile: you can use whatever vegetables you have on hand. You can also adjust the level of spice by starting with one tablespoon of curry and working up to your preferred taste/heat level. Serve with rice or naan bread. Now go, clean out your veggie drawer!
veggie coconut curry
2 tablespoons olive oil
1 medium onion, chopped
2-3 cloves garlic, minced
3-4 cups vegetables, roughly chopped (carrot, green beans, potatoes, squash, eggplant, etc.)
Salt and pepper
2-3 tablespoon curry powder
1 tablespoon garam masala, optional
1/4 teaspoon ground cloves
1/2 teaspoon cumin
2 cans of coconut milk
1 cup frozen peas
Lime wedges, for serving
Heat the olive oil in a large pot. Add the onion and garlic and cook until fragrant, about 5 minutes. Add the vegetables and cook until they are mostly soft (10-15 minutes). Season with salt and pepper. Stir in the spices and cook for a minute or so. Start with a tablespoon of curry powder and increase to suit your taste levels. Stir in the coconut milk, taste for seasoning and bring to a boil. Reduce the heat to a simmer and cook until all of the vegetables are cooked through (10-15 minutes), stirring occasionally. Add in the peas and let them heat through for a couple minutes. Taste for seasoning again and add more salt and pepper if needed. Serve over rice with lime wedges.