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Tuesday, September 9, 2014

Summer Vegetable Curry

Recently I saw a recipe for a Green Swiss Chard & Chickpea Curry on Pinterest, and it left me longing for that saucy goodness. With all the fresh summer vegetables we have in our fridge, this seemed like the perfect meal. I had a few jars of stock left over from the weekend, some quinoa in the cupboard, and a desire to devour coconut milk.

I like to take my time when I cook dinner, stretch it out as long as possible. That's why I usually add in extra side dishes as I go. As I was gathering vegetables from the fridge, I noticed a few small zucchini from the garden and immediately saw them as delicious pancakes to sop up the curry sauce. Excellent choice. The kids ate theirs with Vermont Maple Syrup, the SO buttered his, and we both used them to sop up the lingering sauce on the plate. From start to finish, the cooking took an hour, and that's with me taking my time, drinking wine, and dancing to good music. If you had the items prepped and ready to go, this meal takes about 30 minutes to cook.

Summer Vegetable Curry
Serves 4

2 C potato, cubed
2-4 T yellow curry powder
1/2 red pepper, sliced
4 garlic cloves, sliced
1 C green beans, chopped
1" fresh ginger, peeled and diced
1 bunch Swiss Chard, sliced (stems should be chopped & kept separate)
1 15oz can of Garbanzo Beans
1 15oz can Coconut Milk
2 T butter
2 T olive oil
1 C stock

1. In large skillet heat oil over medium heat until hot. Add potatoes and gently fry, stirring often.

2. Once potatoes are browned on all sides, add curry powder and stir to coat thoroughly. Cook 5 minutes, stirring once or twice.

3. Add in pepper, garlic, green beans, ginger and Swiss Chard stems, and stir to coat. Sprinkle with salt. Cook 2 minutes.

4. Pour in Garbanzo Beans and stock and cover, bring to a boil and simmer 15 minutes, stirring twice.

5. Add in butter, Swiss Chard and Coconut Milk and stir thoroughly. Simmer 8-10 minutes.

I served our over quinoa cooked in vegetable stock, with the ration 1 cup of grains to 1 1/4 c of stock, simmered on low for 15 minutes.

Zucchini Pancakes

1 C zucchini, shredded
1/2" fresh ginger, peeled and minced
1 T curry powder
1 C flour (add more if too wet)
2 eggs
salt and pepper
2 T butter

1. Salt shredded zucchini and let sit for 15 minutes. Squeeze excess water and add to bowl.

2. Stir in ginger, curry powder, flour and eggs. Mix into a pancake like batter, adding more flour if needed. Salt and pepper.

3. Melt butter over medium heat and drop batter by the spoonfuls. This makes six 4" pancakes.

4. Serve with butter, chutney or syrup.

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