The cold weather this weekend inspired me to cook a big pot of curry. Besides being warming and delicious, it used up a lot of vegetables.
Start with a big pot and ‘alliums’ (the onion family) … cook over medium-high heat: three or so chopped leeks, one or two chopped onions, and diced garlic cloves in a blend of olive oil and butter until the leeks are soft and transparent (about 15-20 minutes).
Next add half a sliced cabbage, chopped bunch of Brussels rapini, and a chopped bunch of Collard greens (or any other combination of greens — add as many as will fit in your pan!). In order to make room for each of these large greens, add one type, let it cook down for a few minutes (covering the pot and periodically stirring helps), then adding the next type of green.
After the greens are sufficiently wilted, add one can of coconut milk and curry powder and cayenne pepper to taste (be careful with the cayenne!). Reduce heat and allow to simmer for half an hour or so — to let flavors blend. The addition of something sweet or sour at this point can help boost the complexity of the flavors — I added some chopped dried tomatoes (the last of our winter stash!), but a splash of vinegar or a few tablespoons of tomato paste could serve the same purpose.
Meanwhile, cook a pot of lentils and/or a grain (I have been enjoying the grain quinoa lately in place of rice — it has a great nutty flavor). Serve the veggie/curry with lentils and rice/quinoa, or stir them all up together for a tasty one-dish meal. The addition of some meat is also delicious. We added leftover lamb to our curry —yum!!!!!
Either way, this is an easy way to clear out a lot of vegetables, and this dish reheats beautifully for leftovers the entire week.
