There’s no stopping me this summer! I promise you will not get a load of zucchini on your porch from our household. I plan on eating all these babies! Here’s an incredible vegetable dish that anyone would enjoy. The rich curry broth is a simmer of coconut milk, fresh turmeric, ginger and garlic, fresh lime juice and a bit of heat from jalapeños ~ which is your call. We like heat. The curry comes together really quickly and once you’ve got your vegetables chopped, the remaining dish is just a quick saute’.
The thing about this recipe is you can use whatever vegetables you enjoy. I just encourage fresh, not frozen and certainly not canned! Every spoonful should have a bit of a bite and texture so fresh is best. In the Cook’s Notes, you’ll see a list of suggested vegetables that would easily make this dish a winner. And if you have any left over, it’s even better day 2.
Makes approximately 6 portions
- 2 T extra virgin olive oil (or coconut or sesame oil)
- 1 C brown basmati, rinsed
- 1/2 C Italian Black rice, rinsed
- 1 bay leaf
- 1 C organic vegetable stock, plus more for curry
- 2 C water
- 1/2 tsp Kosher salt, plus more for curry and vegetable saute’
- 1/4 C coconut oil (or sesame oil), plus more for vegetable saute’
- 1 large sweet onion, cut in half and sliced
- 1 jalapeno, seeded and sliced thin (optional)
- 6 cloves of fresh garlic, chopped
- 1 tsp toasted cumin
- 1 tsp freshly grated turmeric (or dry)
- 1 T freshly grated ginger
- 3 T sweet yellow curry (we used Penzy’s)
- 1 can organic coconut milk (13.5 oz) – we used TJ’s. Good stuff!
- 1 C organic vegetable stock
- 2 T garbanzo bean or almond flour (or corn starch)
- 2 T organic sugar (or more if you like it sweeter)
- 1 T sriracha (optional)
- 1/2 tsp Kosher salt, plus more for vegetable saute’
- 1/4 C coconut oil (or sesame oil)
- 2 shallots, cut in half and sliced
- 1 organic zucchini, (approximately 6″), diced or sliced
- 1 organic yellow summer squash, (approximately 6″), diced or sliced
- 1 organic Japanese eggplant, diced or sliced
- 12-15 fresh organic green beans
- 2 ears of fresh corn, cut off the cob
- 1/2 C organic frozen or fresh peas
- 1 C organic garbanzo beans (optional)
- 1/4 C fresh organic dill (or basil or mint)
- 1/3 C organic scallions, diced
- 1/3 C roasted, salted cashews
In a medium sauce pan, on medium high heat, add olive oil and both rinsed rices. Add in vegetable stock, bay leaf, water and salt. Cover and bring to boil, then reduce heat to a low simmer and cook for approximately 30 minutes or until tender but still with a chew. When done, set aside with the lid until assembly.
In a medium size sauce pan on medium heat, melt coconut oil and add onions and jalapeño (if using). Cook for 3 minutes, stirring frequently. Add chopped garlic and cook for another 2-3 minutes. Add cumin, turmeric, ginger, curry and coconut milk. In a small bowl add vegetable stock and garbanzo bean flour. Whisk until smooth (no lumps). Whisk into the coconut milk mixture to combine all ingredients. Cook for 5 minutes until liquid is slightly thickened. Add sugar, sriracha and salt and stir. Cover and turn heat off. If you want your curry to be a little thicker, you can add more thickener, one tablespoon at a time and increase cook time to another 5 minutes to cook out starch.
In a large saute pan, melt coconut oil and add shallot, zucchini, summer squash, eggplant and green beans. Saute for 3-4 minutes until all vegetables seem slightly cooked. Add in corn, peas, garbanzos and salt and cook for another 3 minutes.
To assemble, get large soup or pasta bowls. Spoon in equal amounts of rice in each bowl. Ladel in about 1/3 cup coconut curry sauce into each bowl and top each with equal amounts of sautéed vegetables. Garnish with scallions, dill and cashews. Serve with lime wedges and sriracha on the side.
There are a lot of options for vegetables for this curry dish. Below is a list of a few that we think are good. You could easily add a protein like tofu, chicken, seafood, lamb…
- bok choy
- patty pan squash
- new red or yukon gold potatoes
- red onion