Tuesday, August 30, 2011

Too much vegetable in "inventory"? Let's curry!

I was busy with canning plum sauce on the weekend and didn’t get a chance to work with the CSA share this week. There were some lovely small potatoes and purple green beans. Yum! 2 big bunches of thyme and basil came with the box too. There were more cabbage and broccoli. I love them both, but they are backing up on me. What to do, what to do.

I was thinking of Mother today, she had another episode of stomach ulcer and ended up in the hospital in Hong Kong. She splits her time between Singapore and Hong Kong these days. I then remember she sent me a few packages of curry powder before she left Singapore to Hong Kong. The weather also sudden turned cooler, it’s perfect time for a quick one-pot curry meal. The vegetable is beautiful, I am going to take adventure of this and make it vegan.

Vegan CSA Singaporean Curry
1 small broccoli. Cleaned remove the stem and separate the florets
1 small cabbage. Cleaned, remove the outer leaves.  Cut into 2” chunks.
1.5 cup of small potatoes, I am using a few yellow and 2 purple. Cut into bite size, make about a cup
Handful of purple green beans. Cleaned, remove the ends and cut into bite size, make about a cup. You can use any green beans here.
1 small sweet onion. Clean and cut into 1” chunks.
1 clove of garlic. Peel removed, smashed and roughly chopped
3-4 Tbsp good curry powder. I am using a mix from Singapore. I would recommend the Maharajah style curry powder from Penzey’s spice. I stopped making my own. Since there were a few spices in the mix, I ended up with a big batch and I didn’t use it fast enough.
1 ½ cup water
1 cup coconut milk
1 tbsp chopped thyme
1 tbsp of chopped basil.
Handful of basil leaves, stems removed. I would prefer Thai basil in this dish. I am using plane basil today since it is in my CSA.
Salt and pepper to taste
Olive oil
Prepare all the vegetables
In a medium size pot, heat 3 Tbsp olive oil till hot.
Sauté garlic for about 1 min over medium high
Add Onion, continue to sauté till soften. Season with salt and pepper
Add potatoes to the pot, brown the potatoes and let it cook for about 3-4 mins.
Once the potatoes has some “color”, 
Stir in curry powder. It will appear to be very dry. Lower the heat to med and keep stirring to toast the curry powder and open up the fragrant.
Add the rest of the vegetable – cabbage, beans and broccoli. Blend the vegetable with curry mix.
Add water slowly; keep stirring to blend everything together.
Increase heat and bring the curry to a boil. Add thyme
Cover, lower heat to med and let it simmer for about 5 min.
Add coconut milk and chopped basil. Taste and season with salt and pepper as needed.
Cover again and let the curry simmer till the potatoes is fully cooked.
To serve, plate in a shallow bowl, top with a few basil leaves, as you like. 
Serve 4

Serve with naan bread or rice. I am having hapa rice. Hapa in Hawaiian means half. Hapa rice is nothing exciting; it’s just ½ brown and ½ white rice. Mix the leaves into the hot curry and the heat will wilt the basil. Keeping that "green" taste! Make sure you have some sauce on your rice! I love that!


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