Veggie Coconut Curry from the Farm

Sometimes In the summer, with the abundance of greens, fresh herbs and tomatoes, meals often tend to lead to lots of kale salads, sliced tomatoes on toast, and raw crunchy slaws. While all of that is delicious, I often have cravings for the spicy warm stewy dinner. Everything veggie and herb used in this recipe was from the garden (besides the onion) and this was some of the tastiest curry I have ever made. Serve it over rice or with some homemade chapati and live up the summer harvest in a warming fashion!

Veggie Coconut Curry

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  • 1 small zucchini or 1/2 medium- large zucchini
  • 3 Japanese eggplant
  • 1 small cabbage (mine was very tiny)
  • 1 Ancho chile
  • 2-3 gloves of garlic
  • 1 seeded jalapeno (less if you don't like it spicy)
  • 1/2 white onion
  • 1 green onion (for sprinkling on top, optional)
  • Coconut oil
  • Big handful of fresh parsley and Thai basil
  • Pan Fried chunks of tofu (if desired)
  • Salt and pepper
  • Cooked brown or white jasmine rice (to serve over)

Coconut Curry Sauce via Real Simple

  • tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes
  • Zest of 1 lemon
  • 1 1/2 tablespoons minced garlic
  • 1 to 1 1/2 tablespoons curry powder
  • 1 1/4 cups light coconut milk
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup chopped fresh basil leaves

If making tofu, cut it in half so there are about 2 1" slabs and wrap them in a dishtowel. Then put something heavy on top of it to get the water out (i use my tagine bc its always out). Let sit like that for 10 minutes or so. 

Chop up the onion, garlic, eggplant, and saute over medium high heat in coconut oil in a a big skillet. cook until they start to brown and then add the pepper,  zucchini, cabbage and jalapeno. Saute for a bit.

Unwrap the tofu and season with a bit of salt and pepper then cut into chunks. In a small flat cast iron skillet, heat up some more coconut oil and pan and when the oil is hot, place the tofu on to pan fry. After a few minutes on one side, flip with a pair of tongs until all sides are browned. 

Now for the curry sauce. In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt.

Place a skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.

Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1 1/2 minutes. Add basil. Pour over veggies.

Now for the sauce...

In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt. 

Place a skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.

Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1 1/2 minutes. Add basil. Pour over veggies.

Add Tofu to the veggies and serve over rice with a sprinkle of the chopped green onion on top. Enjoy and smile, you're eating your veggies :)