Last week I was really craving a healthy dinner, and was wandering through a local store called “locavore” here in Bend, that features local farm fresh produce and locally sourced ingredients. There was a homemade yellow curry powder that smelled fresh and fragrant, and that was all the inspiration I needed to pull this together. One could easily add tofu, chicken, or shrimp for additional protein – I grilled a chicken breast that was lightly seasoned and served on the side. I may be crazy but the act of prepping vegetables after a day of work is so therapeutic for me. I really enjoy that space where I am focused on that task and not letting any distraction enter my space. No TVs allowed in my kitchen! Music though …. I hope you take the time to play with vegetable combinations – I based mine on what was available in the farmers market, and I hope you do the same!
Ingredients
- 2 summer squash, washed and cut into rounds
- 1/2 orange pepper, diced
- Good sized handful green beans, washed, trimmed, and cut into 1 inch pieces
- 3 scallions, chopped
- 1 tablespoon fresh grated ginger
- ~ 2 tablespoons good fresh yellow curry powder
- 1 can coconut milk
- Olive oil
- Salt to taste
- Jasmine or Basmati rice
Preparation
- Heat olive oil in large saucepan on medium high heat
- Add peppers, scallions, squash, and beans
- Lightly salt
- Reduce heat to medium
- Cook until squash and beans begin to lightly brown
- Add curry powder + ginger, toast briefly
- Add coconut milk, reduce heat to low
- Simmer until thickens, adjust seasoning to taste
Serve over rice
I originally wanted to do this with Japanese eggplant and squash, but the store was out. Would be a good one also. Some people prefer to add broth to this, I prefer the thicker sauce from the coconut milk by itself. Thai Basil, Cashews, Sweet Potato, lots of variations on this theme and all delicious.
Best – Chef
How to Boil Water 