Thai Peanut Curry with Pork and Vegetables

With coconut milk and peanut butter in the sauce, this is rich, savory, and very satisfying. You can make it entirely with seasonal root vegetables or, if you have peppers in the freezer, use some of those as well (as I did). If you can, pick up a little fresh cilantro at the farmers market today to go on top. Serve this over rice or tossed with noodles.

1 lb ground pork
2 medium onions, chopped
6 cloves garlic, minced
2 Tbsp minced ginger root
1 large ripe bell pepper, diced (or 1 cup diced carrots or other root veg)
2 cups peeled and cubed sweet potato
1 13.5 ounce can coconut milk (lite is ok)
1-2 tsp Thai red curry paste, or to taste
1/3 - 1/2 cup natural peanut butter (smooth or crunchy)
2 tsp lime juice, or to taste
1-2 tsp rice vinegar
1-2 tsp Thai fish sauce (optional)
Salt to taste

Brown the pork in a Dutch oven or similar deep pan. Add onions, garlic, and ginger and cook with the pork for 2-3 minutes. Add vegetables and stir well. Add coconut milk and curry paste and stir well. Cover and cook over low-medium heat until the vegetables are tender, stirring occasionally. Stir in the peanut butter, lime juice, rice vinegar, and fish sauce (if using). Taste and adjust seasonings if needed. With the peanut butter stirred in, the sauce will be fairly thick.

Serve hot over rice or toss with noodles.

Serves 4-6.

Curried Green Beans and Cashews

This is my six-year-old's favorite green bean preparation and I have to agree that it's good.

You can leave the green beans full length or trim them into 1-2 inch lengths for easier handling. You can speed preparation of the dish by lightly steaming the green beans first if you like.

Canola oil
1 lb green beans, stemmed
1/2 cup cashew pieces, lightly toasted
1 tsp garam masala (or curry powder if that's what you have)
Salt and pepper to taste

Heat a little canola oil in a large skillet. Add the remaining ingredients and stir to mix well. Saute over medium heat for several minutes, stirring frequently, until the green beans are tender. Serve hot.

Serves about 4.

Curried Beef with Root Vegetables and Spinach

This is one of those dishes that's even better the next day. Hearty and flavorful, chock full of vegetables, it's perfect for a cold November evening. Serve this over brown rice.

Canola oil
1 medium onion, finely chopped
6-8 cloves garlic, minced
2 Tbsp grated or minced ginger root
2-3 tsp garam masala
1 lb ground beef
Salt and pepper to taste
3 large carrots, peeled and diced
1 1/2 lbs potatoes, diced
Beef stock
1/3 lb spinach, stemmed and coarsely chopped
2 Tbsp corn starch for thickening (optional)

Heat a little canola oil in a Dutch oven or soup pot. Add the onion, garlic, and ginger and saute for 2-3 minutes. Add the ground beef and brown thoroughly, then stir in the garam masala. Add salt and pepper to taste and stir well. Add carrots and potatoes, then add just enough beef stock to cover. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes. Stir in the spinach and cook until wilted.

If desired, stir together thee corn starch and about 1/3 cup of the broth from the stew, then stir the paste back into the stew and simmer until it thickens to the desired consistency.

Serve stew over rice, preferably brown.

Serves 4-6.

Cheater's Chard and Chickpea Curry

The big cheat here is jarred curry sauce, turning this into a quick and easy meal that still uses a big load of fresh local veggies.  If you want to make it from scratch, minced a bunch of garlic and fresh ginger and add it after sauteing the onions, then add some garam masala and a bit of turmeric, and round it out with a little tomato paste.  Serve this over rice.

Canola oil
1 medium onion or a couple spring onions, diced
1 lb Swiss chard, chopped (1 large bunch)
3-4 cups cooked chickpeas
1 1/2-2 cups jarred Indian curry sauce
Salt and pepper to taste
3/4 cup chopped cashews, lightly toasted
3/4 cup chopped fresh cilantro

Heat some canola oil in a large skillet or other wide bottomed pan.  Add the onions and saute over medium heat until soft and golden, about 10 minutes. Turn up the heat and add the chard (you may need to do this in batches), stirring until nicely wilted.  Add the chickpeas and the sauce and let it simmer for 5 minutes or so.  Taste and add salt and pepper if desired.

Serve over rice, topped with cashews and cilantro at the table.

Serves 4-6.

Curried Goat (or Lamb) and Eggplant Stew

Roasted eggplant forms the base of this savory Indian curry.  Simmered chunks of goat meat (or substitute lamb) make a tender, toothsome addition, but you can leave them out for a vegan version.  I get goat meat from Balky Farm in Northfield, which also offers lamb.  Particularly in ground or stew meat form, lamb and goat are essentially interchangeable.  Serve this over rice.

3 lbs eggplant,diced
4-5 cups tomatoes, seeded and diced
Canola oil
Salt and pepper to taste
1 large onion, finely chopped
1 1/2 - 2 Tbsp grated ginger root
1 Tbsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper, or to taste
1-2 lbs stew goat or lamb, cubed
Water
1/2 cup chopped fresh cilantro

Preheat the oven to 400 degrees.  Place the eggplant and about half the tomatoes in a large roasting pan.  Drizzle with oil, sprinkle with salt and pepper, and toss to coat.  Roast for about 30 minutes, stirring halfway through.

While the vegetables roast, start preparing the rest of the stew.  Heat a little oil in a soup pot, then add the onion.  Saute over low-medium heat until translucent and a bit golden, about 10 minutes.  Add the ginger, coriander, cumin, paprika, turmeric, and cayenne, and saute over low heat for 2 minutes or so to toast the spices.  Add the goat meat, turn the heat to medium, and brown well.  Add the remaining tomatoes and just enough water to cover the meat.  Bring to a boil, then reduce heat to low and simmer until the meat is pleasantly tender, 45-60 minutes.

When the meat is tender and the vegetables are roasted, add the veggies to the stew pot and stir well.  Simmer for at least a few minutes, longer if you have time, so the flavor of the spices can penetrate the eggplant.  Just before serving, stir in the cilantro.

Serve over rice.

Serves about 6.

Lamb and Snap Pea Curry

This is a Southeast Asian style curry with coconut milk. Substitute shell peas for the snap peas if you like. If you don't have scapes, feel free to use a few cloves of regular garlic instead. Serve this over rice.

1 1/2 lbs ground lamb
1 cup chopped garlic scapes
1 Tbsp garam masala
1 Tbsp ground cumin
Salt and pepper to taste
1 14-oz can coconut milk (lite is fine)
3/4 lb snap peas
1 bunch scallions, sliced in rounds (white and green parts)

Cook the lamb in a Dutch oven or other large pot. When it's done, pour off the most of fat (there is likely to be a lot of it). Add the scapes, garam masala, and cumin, as well as some salt and pepper, and saute for 3-4 minutes. Add the coconut milk and simmer for 15 minutes or so. Add the snap peas and scallions at the end, cooking just until tender, 2-3 minutes. Taste and adjust seasonings if desired.

Serve hot over rice.

Serves 4-6.

Massaman Curry with Ground Beef and Spinach

Massaman curry is a Thai curry with Indian influences, mainly in the use of ground dry spices, and if you haven't tried it, it's wonderful. The list of ingredients to make the paste is long, but it's not difficult. The paste keeps well (i.e. for months) in the fridge. One batch from this recipe will make about two curries, but you can easily double or triple it if you want. This is great in the winter with root vegetables, too. Serve over rice.

Massaman curry paste
1/4 cup dry roasted unsalted peanuts
2 shallots, chopped
5 cloves garlic
2 Tbsp minced ginger root
1 tsp ground coriander
1 1/2 tsp ground cumin
1/8 tsp ground nutmeg
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp ground cardamom
Hot chilis to taste (I used 2) or ground cayenne
2 Tbsp fish sauce (optional but recommended)
1 tsp brown sugar
1 Tbsp lime juice or to taste

To make the massaman curry paste, combine all ingredients in a mini food processor or mortar and pestle and process until it forms a nice paste. Use or refrigerate in a sealed container.

Curry dish
2 lbs ground beef
1/4 cup massaman curry paste
1 tsp red curry paste (optional but good; adds heat)
1 14-oz can coconut milk (lite is fine)
6-8 garlic scapes, chopped
1 lb potatoes, peeled and cubed (optional but good)
Salt and pepper to taste
1/4 - 1/2 lb spinach, stemmed and coarsely chopped
1 bunch scallions, sliced in rounds (optional)

To make the curry dish, start by browning the beef in a Dutch oven or other large pot. Pour off the fat, then add the the massaman curry paste and the red curry paste if using and stir to distribute well. Add the coconut milk, scapes, and potatoes and sprinkle in some salt and pepper. Cover and simmer until the potatoes are tender, 15 minutes or so.

When the potatoes are tender, uncover the pot and add the spinach and scallions (if using). Cook until tender, a few minutes, then remove from heat.

Serve hot over rice.

Serves about 6.

Malay-Style Curried Beef Stew with Vegetables

This is adapted from a recipe in How To Cook Meat by Christopher Schlesinger and John Willoughby. I simplified it a bit, adjusted the seasonings, and add vegetables. The result is savory, spicy, hearty and satisfying - and my increasingly picky three-year-old scarfed it right down. Serve it straight up or, if you like, over rice.

2 lbs stew beef or cubed chuck
3 Tbsp all purpose flour
1/2 tsp cayenne
Salt and pepper
3-4 Tbsp canola oil
3 medium onions, sliced lengthwise
6-8 cloves garlic, minced
3-4 Tbps minced ginger root (about a 1-inch chunk)
2 Tbsp curry powder
2 red peppers, in chunks (frozen is fine)
2 large carrots, in rounds
1 can light coconut milk
2-3 cups water or beef stock
2-3 Tbsp lime juice

Toss the beef in a bowl with the flour, cayenne, and a generous sprinkling of salt and pepper and mix to coat well.

Heat about 2 Tbsp of the oil in a Dutch oven or other heavy pot until it is hot but not smoking. Add the beef and brown thoroughly on all sides. Set the pot aside.

In a large skillet, heat another 1-2 Tbsp of oil and add the onions. Saute over medium heat, stirring frequently, until they are soft and beginning to brown. Add the garlic, ginger, and curry powder and cook, stirring frequently, for another 2-3 minutes. Add a splash of water to loosen what's stuck to the bottom of the pan, and scrape it all into the Dutch oven with the beef.

Add the peppers, carrots, and coconut milk to the Dutch oven, then add enough water or stock to just cover the meat. Simmer for at least an hour, and as long as three hours if you have time. Before serving, add the lime juice, taste, and adjust seasonings.

Serves about 6.

Thai Curry with Beef, Peppers, and Green Beans

As the days get cooler, it starts become possible to imagine simmering something on the stove for an hour. September is our window to do this with summer veggies. Serve this dish over rice or, if you like, add beef stock to turn it into a stew.

2 lbs stew beef, trimmed into bite-sized cubes
2 Tbsp grated ginger root
1-2 Tbsp red curry paste
2 14-oz cans coconut milk (light is fine)
2 medium onions, sliced lengthwise
2 red bell peppers, chopped
1 lb green beans, in 1- to 2-inch lengths
1 cup Thai basil leaves (optional but good)
Salt to taste

Brown the beef in a Dutch oven or other large heavy pot. Add the ginger and curry paste, then the coconut milk. Simmer over low heat for an hour or so, until the meat is tender.

Add the onions, peppers, and green beans to the pot, turn the heat to medium, and cook until tender, 5-10 minutes. Add the basil leaves and cook just until wilted. Add salt to taste and remove from heat.

Serve over rice.

Serves about 6.

Curried Zucchini and Tomatoes with Chick Peas

Yet another recipe that makes good use of piles of zucchini and tomatoes - it must be August! I hadn't made curry in a while, so this made a nice change from all the Mediterranean type things I've been cooking lately. This makes a good sized batch--you can halve it if you like, or freeze some for later. Serve this over rice.

1 Tbsp canola oil
6-8 cloves garlic, minced
1 1/2 Tbsp minced ginger root
1 Tbsp ground cumin
1 tsp ground coriander
Salt and black pepper to taste
2 medium onions, chopped
1 1/2 lbs paste tomatoes, seeded and chopped
2 lbs zucchini, diced
3-4 cups cooked chick peas
1/2 cup chopped fresh cilantro
1 Tbsp flour for thickening (optional)

Heat the oil in a Dutch oven or large pot. Add the garlic and ginger and saute for about a minute over medium heat. Add the cumin, coriander, and some salt and pepper. Continue to saute, toasting the spices, for another minute or two. Add the onions and saute for 3-4 minutes, until soft. If things are sticking a lot, add a small splash of water. Stir in the tomatoes, zucchini, and chick peas, then cover and simmer until the vegetables are a bit soft, 15-20 minutes or so, stirring occasionally.

When the vegetables are soft, stir in the cilantro. Taste and adjust salt and pepper as needed. If you want to thicken the curry a bit, scoop out a bit of the liquid into a small glass or bowl. Stir in about 1 Tbsp of flour to form a paste, then stir the paste back into the curry.

Serve over rice.

Serves about 6.

Thai Red Curry with Beef, Potatoes, and Green Beans

The beef share we got in the fall came with a large quantity of ground beef. Great for tossing into pasta sauce or chili, but I've also been trying to come up with new recipes using it. This one worked out well. It's not fancy, but it's easy and delicious; humble but exotic at the same time. I added green beans because I had some in the freezer from last summer, and they worked well with the flavors and textures. But you could substitute whatever other vegetables you have available. You can find Thai curry pastes (usually green as well as red) in almost any grocery store these days. If you keep fish sauce on hand, a small amount would not go amiss here. Serve this over rice, preferably jasmine.

1 Tbsp canola oil
1 large onion, chopped
1 lb ground beef (thawed if frozen)
2-3 tsp Thai red curry paste
2 lbs potatoes, peeled, in 1-inch cubes
1 14-oz can light coconut milk
2-3 cups chopped green beans or other vegetables
1 Tbsp lime juice
Salt and pepper to taste

Heat the olive oil in a Dutch oven or soup pot. Add the onion and saute over medium-high heat for about 2 minutes. Add the beef and cook, stirring frequently, until thoroughly browned. If there's a lot of fat, pour it off (if you're using local grass-fed beef, there probably won't be). Stir in the curry paste, making sure it is well distributed, then add the potatoes and coconut milk. Bring to a boil, then cover and simmer, stirring occasionally, until potatoes are tender, about 10-15 minutes. Add the green beans and simmer until tender. Stir in the lime juice and add salt and pepper to taste. Remove from heat.

Serve hot over rice.

Serves 4-6.

Savory Rhubarb Lentil Dal

This is slightly adapted from a Mark Bittman recipe published in the New York Times. It is the only savory rhubarb recipe I've seen (not that I have hunted exhaustively). The rhubarb lends a lovely sour note to the curry, something that might otherwise be achieved with keffir lime leaves. I thought this was fantastic, but my husband didn't like it that well, alas. Try it for yourself and see what you think. Serve this over brown rice.

3 cups rhubarb pieces (1-inch lengths), peeled first
1 1/2 cups red lentils
1/4 tsp cardamom
3 whole cloves
1-2 whole dried chili peppers
1 1/2 Tbsp mustard seeds
3 Tbsp minced fresh ginger
6-8 cloves garlic, minced
Salt to taste
Plenty of coarsely ground black pepper

Combine all ingredients in a large saucepan and add water to cover everything by about 1 inch. Bring to a boil, then simmer over low heat until the lentils and rhubarb are very soft. Remove the chili peppers and cloves (if you can find them). Stir the dal quite a bit so that the rhubarb and lentils both sort of disintegrate.

Serves 4-6.

Good-For-What-Ails-You Chicken Soup

I put this together this weekend with the leftovers from a roast chicken. I had a vague vision in mind, but this was one of those very happy occasions where the end product was even better than what I had envisioned. Familiar enough to be comforting but different enough to be interesting, this also involves enough ginger and garlic that it might just actually help chase those sniffles away (no promises!). You can get local chicken from Diemand Farm in Wendell, though you have to go out to the farm for it, unlike their eggs. I had some good carrots and onions left from my Winter Fare purchases, and red pepper in the freezer to round it out. Feel free to substitute noodles for the rice if you like.

Good-for-what-ails-you chicken soup with noodles substituted for the rice

6-8 cloves garlic, minced
1 1/2 - 2 Tbsp minced fresh ginger
1 large onion, diced
1 tsp curry powder
3/4 cup long grain white rice (jasmine is good here)
2-3 cups shredded cooked chicken
1 1/2 cups diced red pepper
1 1/2 cups diced carrot
Stock and/or water (add bouillon cubes if you like)
Salt and pepper to taste

In a large soup pot, saute the garlic, ginger, and onion in olive oil for 4-5 minutes. Add the curry powder and saute for a moment more. Add the remaining ingredients, including enough stock and/or water to generously cover the solids. Bring to a boil, then simmer until the rice is cooked. Check on it periodically to see if additional water is needed. Add salt and pepper to taste.

Serves 4-6.

Spicy Indian Potatoes and Chickpeas with Spinach

I scored some local spinach at the coop yesterday--yum! I combined it with some of the potatoes I picked up at Winter Fare in this delicious dish. I always serve this as a main dish, but it could work as a side dish, too.

4 medium potatoes, cubed
1-2 Tbsp olive oil
1-2 Tbsp ground cumin
1- 1 ½ Tbsp ground coriander
2 tsp garam masala (optional)
½ tsp turmeric
Freshly ground black pepper to taste
1 ½ tsp salt
¼ - ½ tsp cayenne pepper
8 cloves garlic, minced
1-2 Tbsp grated fresh ginger
1 medium onion, finely chopped
2 cups cooked chickpeas
1/2 lb spinach, washed and stemmed
2 Tbsp lemon juice

Boil the potatoes in a pot of salted water they are almost cooked through, about 10 minutes. Drain and leave to cool.

Heat the olive oil in a very large skillet or a soup pot. Add the cumin, coriander, garam masala (if using), turmeric, black pepper, salt, and cayenne and stir, then quickly add the garlic, ginger, and onion. Sauté until the garlic and onions are tender, about 4-5 minutes.

Add the chickpeas to the pan. Mix together well, until chickpeas are thoroughly coated. Add the spinach and continue sautéing until the spinach wilts, about 2-3 minutes. Add the potatoes and stir to coat. Be careful not to turn them into mush. Drizzle the lemon juice over the mixture and stir.

Serve hot.

Serves 4-5.

Pizza with Curried Greens and Onions

This might sound like an odd combination, but it works surprisingly well and it's another good use for cool weather greens. You let the onion caramelize a bit to bring out its sweetness, and fennel seeds add an intriguing note to the curry. A whole wheat crust is ideal for this pizza.

1 Tbsp olive oil
1 medium onion, in long, thin slices
5-6 cloves garlic, minced
1 tsp grated fresh ginger
¼ tsp fennel seeds (optional)
1 tsp ground cumin
1 tsp ground coriander
Dash nutmeg
Dash turmeric
½ tsp garam masala (optional)
5-6 cups chopped fresh chard, spinach, or kale
¼ - ½ cup chopped cilantro (fresh or frozen, optional in a pinch)
¾ tsp salt
Freshly ground black pepper to taste
¾ cup tomato sauce, or sliced fresh tomatoes
1 14-inch pizza crust, preferably whole wheat
4-6 ounces shredded mozzarella

Preheat the oven to 450˚.

Heat the olive oil in a large skillet. Add the onion and sauté over medium heat until it begins to caramelize and turn brown, about 6-7 minutes.

Add the garlic and ginger and sauté another minute. Add the fennel seeds (if using), cumin, coriander, nutmeg, turmeric, and garam masala (if using), and cook for another 1-2 minutes, stirring constantly. Add the greens and continue to sauté until they are well wilted and tender, about 3-5 minutes. Add salt and pepper and stir well.

Spread the tomato sauce over the pizza crust. Cover the sauce with the greens mixture, then top with cheese.

Bake 15-18 min, until cheese begins to brown.

Serves 3-4.

Savory Squash Pancakes

I came up with this idea a couple years ago when I was searching for a) a way to use all the squash coming in my CSA box and b) something like potato pancakes but a little healthier. The cilantro is important, so make these now while it is still (just barely) available locally. You can substitute other squash for the butternut, but it needs to be smooth skinned for easy peeling.

1 medium butternut squash, peeled and seeded
1 medium onion, minced
4-6 cloves garlic, minced
1-2 Tbsp grated fresh ginger
4 large eggs, lightly beaten
¼ - 1/3 cup chickpea flour or whole wheat flour
1-2 Tbsp garam masala or curry powder
½ - ¾ cup chopped fresh cilantro
Salt and pepper to taste
Plain yogurt for topping
Additional topping ideas: savory chutneys, fresh cilantro, scallions, etc.

Grate the squash (this is easiest done with a food processor if you have one).

Mix all ingredients except the toppings together in a large bowl.

Heat the oil in a large skillet or two. Make the pancakes about ¼-inch thick and 4-5 inches in diameter. Cook each one for about 4 minutes on each side, until nicely browned and cooked through. Keep pancakes warm in the oven or on a covered plate until they are all done.

Serve hot. Top with plain yogurt, savory chutneys, chopped fresh cilantro, sliced fresh scallions, etc.

Serves 3-4.

Curried Squash Soup

I've been postponing winter squash because I figure I'll be eating it all winter and I have been wanting to stretch out the summer veggies as long as possible. But I can't deny that squash is most definitely in season, filling the tables at the farmers market. This recipe calls for butternut, but you could substitute just about any type of winter squash. Those with smoother textures are best. The silken tofu called for is entirely optional--I use it when I want to add some extra protein and substance to the soup; it disappears completely. This freezes nicely if you leave out the yogurt--you can add it upon thawing and reheating.

1 large butternut squash
1-2 tsp olive oil
1 large onion, chopped
6-8 cloves garlic, minced
1 Tbsp grated or minced fresh ginger
1-2 Tbsp ground cumin
2-3 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground turmeric
½ - 1 tsp ground nutmeg
½ tsp ground cayenne
½ tsp freshly ground black pepper
2 tsp salt
1 14-ounce package silken tofu (optional)
2-4 cups water
1 cup plain yogurt, plus more for topping if desired
1-2 tsp garam masala for topping (optional)

Cut the squash in half the long way and remove the seeds and strings. You can roast it, steam it, or pressure cook it. To roast, place the squash halves face down in roasting pan with about half an inch of water in the bottom. Cook for 45-60 minutes at 425°, until tender. To steam, cut into large chunks, then steam in a large pot for about 30 minutes, until the squash is tender when pierced with a fork. Or, pressure cook for about 12 minutes on high pressure. Allow the squash to cool.

Heat the olive oil in a soup pot over medium-high heat. Add the garlic and onions and sauté until the onions are soft and translucent, about 6-7 minutes. Add the ginger, cumin, coriander, cinnamon, cardamom, turmeric, nutmeg, cayenne, black pepper, and salt, and continue to cook, stirring constantly, for 2-3 minutes to roast the spices. Remove from heat.

When the squash is cooked and has cooled enough to handle, scoop the flesh out of the skin and place it in bowl with the tofu (if using) and the garlic and onion mixture. Use a food processor to blend these until smooth, adding water to thin the mixture. If you steamed or pressure cooked the squash, you can use the water from the pot for this purpose. You may need to process the soup in batches.

Return the blended soup to the pot and add more water if necessary to reach the desired consistency. It should be fairly thick.

Return the pot to the stove and heat the soup through. Remove from the heat and fold in the yogurt, combining thoroughly (it is important to add the yogurt right at the end to avoid curdling).

Serve hot. If desired, top with an additional dollop of yogurt or a sprinkling of garam masala.

Serves 4-6.