I must admit that I was drawn to making this because it had the word “summer” in its title. With frozen corn, canned tomatoes and fresh produce available even now (zucchini, spinach, red bell peppers and cilantro), you could almost imagine was made in the summer. This is probably one of most colourful curries, due in part, to all the rainbow of colours from the vegetables.
Rob and I (very briefly) considered taking our bikes out this weekend (we skipped right over snowshoeing) but while the temperatures are nice, the roads are littered with salt, sand and even some small snowbanks.
I am kind of hoping that once we return from our trip, spring will be here for real. Especially since I am already planning/imaging what I want to plant in my garden pots for the summer. I have missed my forest of fresh herbs.
Moosewood Summer Vegetable Curry
Adapted from Moosewood Restaurant Favorites
1-2 tbsp coconut oil
1 large onion (or 2 small onions), sliced
2 garlic cloves, pressed or minced
1 tbsp peeled and grated ginger
1/2-1 tsp salt, or to taste
2 tsp ground cumin
2 tsp ground coriander
1 tsp cinnamon
1 tsp turmeric
1/2 tsp ground fennel seeds
1/2 tsp ground cardamom
1/2 tsp Aleppo chili flakes, or to taste
1 cup thinly sliced carrots (1 large carrot)
3 cups zucchini and/or summer squash (1 lb), thinly sliced
1 large red bell pepper, chopped (1/2 lb/1.5 cups)
1.5 cups water
15 oz can diced tomatoes, with juice
1.5 cups corn
2 cups cooked chickpeas
1/2 bunch of spinach, trimmed and coarsely chopped (1/2 lb)
1/4 cup chopped cilantro
2 tbsp fresh lemon juice, or to taste
1. In a large pot over medium-low heat, add oil. Add onion and cook for 5 minutes until softened. Add garlic, ginger and salt and cook for 1 minute more. Increase the heat to medium and add the cumin, coriander, cinnamon, turmeric, fennel, cardamom and chili flakes. Stir 1-2 minutes, until fragrant, taking care to not allow it to burn. Add the carrots and deglaze with 1.5 cups of water. Cover and allow to simmer for 3-4 minutes. Stir in the bell pepper and zucchini, cover and cook for 5 minutes more. Stir in the tomatoes, corn and chickpeas. Cover and cook for 5 minutes more. Stir in the spinach and cilantro and continue to stir until it has wilted but is still a brilliant green. Add lemon juice and remove from heat. Serve with brown rice, if desired.