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.
- 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
- In a food processor or blender, chop fine onions, garlic, and ginger. Add water and purée to a paste.
- 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.
- Sprinkle with thai basil or cilantro and serve with cooked, short-grained white rice.