Curry Vegetables

Serves 4

Ingredients

6 T virgin coconut oil, divided

6 c 1-in pieces mixed vegetables (e.g. zucchini, carrots, cauliflower, eggplant, okra, mushrooms)

Kosher salt

Freshly ground black pepper

1 2-in piece turmeric, peeled, finely grated (or 1/2 t ground turmeric)

2 T curry powder (or 1 t cumin, 1/2 t cardamom, 1 t coriander, 2 t ground turmeric, 1/2 t dry mustard, and pinch of cayenne)

2 t ground coriander

1 med onion, finely chopped

2 cloves garlic, thinly sliced

1 2-in piece of ginger, peeled, finely grated

1 habanero chile, Fresno chile, or jalapeno, finely copped

1 13.5-oz can full-fat unsweetened coconut milk

1 1/2 c low-sodium vegetable broth

1 T plus 1 1/2 t agave nectar or honey

1 15-oz can green pigeon peas or other canned or frozen green peas, rinsed

Small handful of chopped cilantro

Juice of 1/2 lime (optional)

Roti or steamed white rice (for serving)


Directions

1. Preheat oven to 425F. Melt 3 T coconut oil in a small saucepan over medium heat. Transfer oil to a large bowl, add vegetables, and toss to combine. Season with salt and pepper.

2. Divide vegetables between 2 rimmed baking sheets and roast until almost tender and starting to brown in spots, 10-12 min. Set aside.

3. Heat remaining 3 T coconut oil in a large skillet over medium heat. Add turmeric, curry powder, and coriander and cook, stirring often, until fragrant, about 2 min. Add onion, garlic, and ginger, season with salt and pepper, and cook, stirring often, until onion is translucent and spice mixture starts to look dry and clumpy, 6-8 min.

4. Add chile, coconut milk, and broth to skillet and bring curry to a simmer. Cook, stirring occasionally, until reduced by about one third (almost thick enough to coat a spoon), 13-17min. Stir in agave, taste curry and season with more salt and pepper if needed.

5. Add pigeon peas and reserved roasted vegetables to skillet and return curry  to a simmer. Cook until vegetables are fork-tender, about 4 min. Remove skillet from heat and stir in cilantro. Let sit 5 min, then stir in lime juice if using. Serve vegetables with roti or rice.


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