this vegan main is a bit of a "choose your own adventure," ideal for those wondering what to do with the contents of a CSA (community supported agriculture) box, finds from a trip to the farmers market, or the leftover odds and ends in your fridge's produce drawers. don't be daunted by the length of the ingredient list--i wrote it with lots of options so you can pick and choose based on what you have on hand or what you most adore. there is a lot to love about this dish: the sumptuous combination of coconut milk and spices, the colorful piles of produce on the chopping block, the way the flavors build over time, and the fact you're left healthfully satisfied with only one pot to clean up.
improv vegetable curry
(serves 8)
essentials
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ginger, minced
spice blend (1 tablespoon coriander + 2 teaspoons cumin + 1 teaspoon turmeric + 1/2 teaspoon cayenne) OR 3 tablespoons madras curry powder. plus one or two of the following: cinnamon stick, star anise pod, bay leaf, curry leaf, kaffir lime leaf
2 tablespoons tomato paste
3 cups vegetable broth
14 ounces (1 can) coconut milk
kosher salt and pepper
aromatics (you will need a total of 2 cups from the following list)
yellow, sweet, or red onion, medium diced
fennel, medium diced
shallot, finely diced
celery, finely diced
long cooking vegetables (you will need a total of 7 cups from the following list)
sweet potato, peeled and cut into 1-inch cubes
yukon gold potato, peeled and cut into 1-inch cubes
butternut or acorn squash, peeled and cut into 1-inch cubes
celery root, peeled and cut into 1-inch cubes
cauliflower, broken into 1 - 1 1/2 inch florets
tomatoes, cored and coarsely chopped
carrots, peeled and cut into 1/2-inch rounds
parsnips, peeled and cut into 1/2-inch rounds
green apple, peeled and cut into 1/2-inch cubes
okra, cut in 1/2 inch rounds
quick cooking vegetables (you will need a total of 3 cups from the following list)
zucchini or summer squash, cut in 1-inch half moons
green beans, chopped in 1 1/2 inch pieces
chard or kale, inner rib removed and chopped in 2 inch pieces
baby spinach
mushrooms, sliced in 1/4 inch pieces
canned chickpeas, drained and rinsed
finishing touches
1 teaspoon lime, orange, or lemon zest
3 tablespoons lime, orange, or lemon juice
3 tablespoons chopped cilantro, basil, parsley, chervil, or chives (or a combination)
heat the olive oil in a 5-6 quart pot over medium high heat. add your selection of "aromatics" and cook, stirring from time to time, until lightly browned and softened, about 5 minutes. add the garlic and ginger and cook for 1 minute, until aromatic. add the spices and stir for 30 seconds to toast. add the tomato paste and stir for another minute, until blended.
add the coconut milk, vegetable broth, 2 teaspoons kosher salt, and 1/2 teaspoon pepper. bring to a boil. reduce the heat to a gentle simmer and cook for ten minutes.
add your selection of "long cooking vegetables." raise the heat to medium high and return the liquid to a boil. reduce the heat to medium low and partially cover with a pot lid, simmering until the vegetables are mostly tender, about 20-25 minutes.
add your selection of "quick cooking vegetables" and cook for 5 - 10 minutes more, uncovered, until all vegetables are tender. off the heat, add your selection of "finishing touches," stirring to combine. season to taste with salt and pepper. serve alone, or spooned over your favorite kind of steamed rice.
notes
* this recipe was inspired by a south-indian style curry recipe by ellie krieger