Written & Recipe by Taylor Mogavero, Program Coordinator
Your garden (or your community garden) has grown some wonderful produce! What now? Make a delicious curry! This simple, 30-minute meal is the perfect weekday dinner.
- Produce from your garden, about 1-2 cups, chopped*
- 1 tablespoon oil
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 2 cans full fat coconut milk
- 14 oz diced or crushed tomatoes
- 1 can chickpeas
- 3 tbsp red curry paste (or curry powder)
- Garden-grown cilantro or Thai basil (optional)
- Rice, for serving
*All fruits (zucchini, peppers, eggplant) and vegetables (kale, broccoli, carrots) from your garden will work! You can add ten different vegetables or just one. This meal is super versatile! Caution: different produce will vary in cooking time (e.g. potatoes take 10-15 minutes to cook while leafy greens only take 1 minute).
- Add oil to a large pot or Dutch oven over medium heat. Add onion and cook for 2 minutes, or until translucent. Add garlic and cook for 1 minute, or until fragrant.
- Add coconut milk, canned tomatoes, and curry paste and mix well. Bring to a simmer.
- Add vegetables of choice. Add vegetables like tubers (potatoes) and roots (carrots) first and cook for 5 minutes. Add all other vegetables (besides leafy greens) and cook for another 5-10 minutes, or until tender.
- Add canned chickpeas and leafy greens (if using any) and cook for 1-2 minutes. Remove pot from stove.
- Garnish the curry with cilantro or Thai basil and serve over rice. Makes about 4 servings.
Photo: This curry was made with eggplant, kale, and cilantro grown from my community garden. I also used store-bought sweet potato and mushrooms.
Inspiration for this recipe comes from from Tasty’s Thai coconut vegetable curry.