Summer veg coconut curry with chickpeas

summer veg curry

After a week of hot, steamy, 90+ degree weather, the last couple of days (in the mid-60s and 70s!) have been refreshing and downright heavenly. I’ve don’t think I’ve ever felt chilly outside – in a t-shirt – in NYC the middle of July!

We slept with the windows open last night! (which generally never happens between late June and mid-September). It’s been a slightly bizarre but much-needed break from summer-in-NYC type weather, and most importantly the cool has made me actually want to cook again.

There are a lot of curry recipes on this site, because curry just so happens to be my favorite quick dinner. Curries are the perfect way to use up those odds and ends from the crisper drawer, which might be looking less than stellar, and leftover roasted chicken or other proteins. And with a can of coconut milk and jar of curry powder stashed in the pantry you’re always curry-ready. For this summery version I used summer squash, sweet corn, and baby spinach in addition to the usual onion, garlic, ginger, and jalapeño, and added raw cherry tomatoes to each bowl for a juicy, summery element.

Finished with lots of lime juice and gomasio (nasturtium blossoms optional, but highly recommended), this is spicy, creamy, coconutty comfort food at its finest. 

Coconut Curry with Summer Vegetables and Chickpeas

Serves 4

3 tablespoons coconut oil

1 red onion, sliced

1 inch piece ginger root, peeled and finely chopped

1 garlic clove, slices

1 jalapeno, chopped

2 tablespoons curry powder

1/4 teaspoon cayenne pepper

One 13.5-ounce can coconut milk

sea salt

black pepper

5 or 6 fresh curry leaves (optional)

1 summer squash, cut into quarter-moons

1 can chickpeas, drained and rinsed

3/4 cup sweet corn kernels (frozen is fine)

2 cups baby spinach

juice of 1 lime

to serve:

rice, quinoa, cauliflower rice, etc

1/2 cup cherry tomatoes, halves

gomasio or sesame seeds

lime wedges, for serving

Heat coconut oil in a medium sized pot or Dutch oven. Add onion, ginger, garlic, and jalapeño. Saute until onion is beginning to soften, about 5 minutes. Add curry powder and cayenne, cook for 1 minute more.

Add coconut milk, 1/4 cup water, curry leaves, squash, chickpeas and corn kernels to pot. Season with 1/2 teaspoon salt and a few grinds of black pepper. Bring to a boil, reduce to a simmer and cook until squash is tender, 8 to 10 minutes.

Fold in spinach and remove from heat. Add lime juice and season with salt and pepper, if needed, to taste.

Serve over grain of choice with cherry tomatoes, gomasio and lime wedges.

 

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