This is a fabulous, fairly simple curry recipe. Be aware that it’s quite spicy. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from a Gourmet recipe.

INGREDIENTS

• 1 1/4 cups shallots or onions, coarsely chopped*
• 4 large garlic cloves, coarsely chopped*
• 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
• 3 tbsp water
• 2 tbsp extra virgin olive oil
• 1-2 tbsp muchi curry powder (a spicy, yellow curry powder)
• 1 (14-ounce) can unsweetened coconut milk
• 1 1/2 cups vegetable (or chicken broth)
• 1 jalapeno chile, slit lengthwise in 4 places*
• 1 (3-inch) cinnamon stick
• 1 whole clove
• 3 summer squash (any combination of zucchini or yellow squash or other type of summer squash)*
• 1 package tofu, drained and cut into 1/2 inch cubes
• 2 cups cherry tomatoes, sliced in half*
• 1 large bunch swiss chard, chopped*
• Cooked short-grain white rice

DIRECTIONS

1. In a food processor or blender, chop fine onions, garlic, and ginger. Add water and purée to a paste.
2. In a large heavy casserole heat oil over medium heat. Add onion/ginger paste and cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Add coconut milk through squash. Increase heat to medium-high and bring to a soft boil. Reduce heat to low, cover and simmer for 5 minutes. Add tofu through swiss chard and simmer, cover and simmer for an additional 1o minutes until all vegetables are tender and tomatoes are wilted. Discard jalapeno, cinnamon stick, and clove.
3. Sprinkle with thai basil or cilantro and serve with cooked, short-grained white rice.