Recipe: Korma ~ Vegetable Curry with Coconut
I am a lucky girl.
I live in the foothills of the Berkshires, surrounded by farms of all types — produce (veggies, fruits, herbs), pasture-raised meats, apple orchards, free-range chickens, dairy farms that turn out delicious cheeses, and more. For any cook, this is an almost indescribable blessing. I can get the very best AND get to know the people who produce it.
With summer crops at their peak right now, I have a large variety of produce to choose from every week. Doing some menu planning, I called three of my favorite farmers — New Leaf Farm, Hawk Dance Farm, and Honey Dog Farm — to check on what each was harvesting
(Did you know that they all grow different crops — sometimes VERY different? Even when they plant the same vegetables as another farmer, it could be 2 weeks earlier or 3 weeks later, so the harvest times are completely different. AND even when it is the same vegetable at the same time, the VARIETIES of that vegetable can be radically different. I didn’t realize the extent of these differences in farming, until I moved here and got to know them better — amazing how much I was a victim of supermarket ignorance).
Then I went on a little treasure hunt and collected all of the goodies that you see here, with a beautiful vegetable curry in mind. Although I adore the taste of curry blends and I love the one that I make — Hurricane Curry — I wanted the flavor of the vegetables to shine. So the other ingredients are quite minimal, and the cooking times for the veggies are short.
2 garlic cloves, peeled
1 small green chili (for less heat, remove ribs and seeds first)
1″ piece ginger, peeled
1 T olive oil
1 onion, medium chopped
1 T Hurricane Curry spice blend
1 T tomato paste
1/2 tsp sea salt
3 lbs seasonal vegetables (such as carrots, eggplant, cauliflower, potato, zucchini, string beans).
2 cups vegetable stock or hot water
1 T coconut cream, or 1/2 cup coconut milk
1 can chick peas, with liquid
- In a small food processor (or a good-sized mortar and pestle), combine the chili, garlic and ginger into a smooth paste. Set aside.
- Cut the dense veggies (carrots, potatoes) into smaller pieces while the softer ones (zucchini) can be in large cubes. They are all going into the pot at the same time, so keep this well in mind when you are chopping or cubing them.
- Heat the oil in a large, heavy pan. Cook onion with the Hurricane Curry spice blend over a low heat until the onion is soft. Add the chili paste and cook for 1 minute, stirring.
- Add in the tomato paste and cook for 2 minutes, stirring.
- Add the stock or hot water, stir well, and cook until the liquid is quite hot.
- Add the seasonal vegetables and cook until the densest vegetable is fork tender.
- Mix in the chickpeas with their liquid.
- Stir in the coconut cream (or coconut milk)
- Taste for seasoning, and add more salt or Hurricane Curry as needed.
- Serve over basmati rice or brown rice.