Autumn is coming! Have you noticed the signs yet? Or do you live somewhere like Miami (hi Aileen!) where there's eternal warmth and sunshine?
We hiked the 5 lakes at Pizol recently while we still had gorgeous weather. Soon after it turned rainy and cool, which meant it was time to get the soup pot out.
This is the perfect curry for these late summer days where the early mornings and evenings often bring a fresh coolness with them. I make this specifically as a way to incorporate two summer vegetables that I admittedly don't reach for as often: green beans and those cute small purple potatoes (remember your blue/purple foods!). But I definitely get excited about them when I know this curry is on the menu. And you should too because it's a meal in a bowl full of creamy, sweet, and spicy flavors. With the soft potatoes, pop of sweet corn, and rich coconut milk base, it's reminiscent of potato and corn chowder, only a curried chowder. So get your hands on some green curry paste and make this curry for dinner. I think you're going to love it!
On a side note, before I leave you with the recipe: We've headed south for a late summer holiday, so I will be on blog sabbatical for the next few weeks. I am fully disconnecting and trading in my laptop for sandals and a kindle loaded with some good reads. Have a look at my reading list if you're in need of new inspiration!
Vegetable Coconut Curry
Notes: I make this curry specifically as a way to incorporate summer green beans and small potatoes, but this is a great curry recipe to adapt to whatever vegetables you have on hand throughout the year. Green curry paste can be quite spicy. If you prefer less spice start with 1 Tbsp. and go from there.
- Knob of coconut oil (or ghee/butter)
- 1 medium red onion, chopped
- 2 Tbsp. green curry paste, or to taste
- 500 gr/1 lb. small purple potatoes, quartered*
- 4 1/2 cups (1 liter) water
- 1 vegetable bouillon cube (optional) or salt, to taste
- 500 gr/1 lb. green beans
- 1-15 oz can chickpeas (1 1/2 cups cooked)
- 500 ml carton (2 cups) coconut milk
- 2 ears sweet corn
- Fresh cilantro
- Prep your green beans. Snap away woody ends and chop beans into 1 or 2 inch pieces.
- Heat coconut oil in a large Dutch oven or soup pot over medium heat. Add onion and green curry paste, breaking up the paste with a wooden spoon. Let onion sweat out for a minute.
- Add quartered potatoes, water, and bouillon cube (if using) or salt. Cover, bring to a boil, reduce to a simmer, and cook for 5 minutes.
- Add green beans, chickpeas, and coconut milk. Cover, bring to a strong simmer, and cook 10-15 minutes longer, or until green beans and potatoes are cooked. Taste and adjust for seasoning.
- In the meantime cut corn off the cob and add it in the last two minutes of cooking time.
- Ladle curry into bowls and finish with generous amounts of lime juice and fresh cilantro.
*Substitutions: If you can't find small purple potatoes, white fingerling or another small variety works just as well.