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A Time for Eating All the Vegetables

A few weeks ago, my refrigerator was filled with tomato sauces and chicken. I made a huge, seven-pound chicken, which I ate for at least five days (sandwiches, tacos, and chicken salad). As for the tomato sauce, Judy Robertson gave me some from her garden. Another friend gave me her mother’s recipe for sauce with chicken, while yet another gave me some topped with her own ricotta-filled shells.

Then there was more chicken. For the first time since the pandemic started, friends and I ate dinner at our favorite restaurant on a Friday night. Dick had his go-to fish and chips, Judy had an enormous mac and cheese loaded with lobster, while I had the chicken-fried chicken.

In any case, I am now craving vegetables, mushrooms in particular. I am not brave enough to forage, but I do love them. This recipe includes just about every vegetable plus mushrooms.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.

Curry Vegetables

Adapted from Bon Appetit, September, 2021

Ingredients

6 tablespoons coconut oil, divided

6 cups mixed veggies (zucchini, carrots, cauliflower, eggplant,

okra, and/or mushrooms cut into 1 inch pieces)

Kosher salt, freshly ground pepper, to taste

1 2-inch piece turmeric peeled (or ½ teaspoon ground turmeric}

2 tablespoons curry powder

2 teaspoons ground coriander

1 medium onion, finely chopped

2 garlic cloves, thinly sliced

1 2-inch piece ginger, peeled, finely grated

1 habanero, Fresno or jalapeno chile, finely chopped

1 13.5 ounce can full-fat unsweetened coconut milk

1 ½ cups low-sodium vegetable broth

1 tablespoon plus 1 ½ teaspoon honey

1 15-ounce (or so) frozen green peas

Small handful chopped cilantro

juice of ½ lime (optional)

Steamed white rice for serving

Directions

Preheat oven to 425 degrees. Melt 3 tablespoons coconut oil in a small saucepan over medium heat. Transfer all to a large bowl, add veggies, and toss to combine. Season with salt and pepper. Divide vegetables between 2 rimmed baking sheets and roast until almost tender and starting to brown in spots, 10 to 12 minutes. Set aside.

Heat remaining coconut oil in a large skillet over medium. Add seasonings and cook, stirring often, until fragrant. Add onion, garlic, and ginger; season with salt and pepper; and cook stirring often, until onion is translucent and spice mixture looks dry and clumpy, 6 to 8 minutes.

Add chile, coconut milk, and broth to skillet and bring curry to a simmer. Cook, stirring occasionally, until reduced by about one-third, enough to coat a spoon, 13 to 17 minutes. Stir in honey, taste curry, and season with salt and pepper, if needed.

Add peas and reserved roasted vegetables to skillet and return curry to a simmer. Cook until vegetables are fork-tender, about 4 minutes. Remove skillet from heat and stir in cilantro. Let sit 5 minutes, then stir in lime juice if using. Serve with rice alongside.