Hello again everyone! I’ve got a really delicious way to use up some of those abundant summer vegetables today. I shared this recipe last week on my Steemit profile and it went over very well! One of these days I’ll maybe upgrade so I can get the plug-in to post straight to Steemit from this blog, but until then I’ll try to keep sharing on both so no one misses out. 🙂
Besides all of the fruit picking, I have been hitting the farmers market every week to stock up on all of the beautiful seasonal produce. I am feeling quite spoiled by the quality and quantity of things available right now. It can be easy to get bored of eating the same things over and over, but when you prepare the staples a slightly different way each time the options are endless. For this dish I used Southern staple vegetables like zucchini and eggplant, but then went across the ocean for a little taste of exotic spices and rich coconut milk.
I am also still loving working with mung beans, which I only really just starting using recently. To be fair, I think I had used them from a can in the past, but it is a total game changer to sprout them yourself and have fresh beans to use. In addition, it is a whole lot cheaper to buy the dry mung beans and is so simple to sprout in a jar. They only take 3-4 days before they are ready to enjoy raw or in a cooked dish!
This had just a little heat from the jalapeno pepper and crushed red pepper flakes, but it wasn’t overwhelmingly spicy. The coconut milk definitely helped cool it down so the vegetables stayed prominent and delicious!
Summer Vegetable Curry
Makes 6-8 servings
- 1 sweet onion, peeled & chopped
- 1 jalapeno pepper, seeded & minced
- 1 sweet bell pepper, seeded & chopped
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/4-1/2 teaspoon crushed red pepper flakes (optional)
- 2 medium Japanese eggplant, trimmed & roughly chopped
- 1 large zucchini squash, trimmed & roughly chopped
- 1 (14-ounce) can coconut milk
- 1 (8-ounce) box chickpea pasta
- 1 tablespoon light miso (I used chickpea miso)
- ¼ cup chopped fresh basil
- mung bean sprouts to serve (optional)
Heat a large pot over medium heat. Add in the onion and both peppers. Cook for about 10 minutes, adding a few tablespoons of water as needed to prevent sticking and stir occasionally. Once the vegetables have softened, sprinkle in the curry powder through crushed red pepper. Stir and cook for about a minute.
Next mix in the zucchini and eggplant. Continue to cook on medium for an additional 10 minutes, once again adding a few tablespoons of water as needed to keep the vegetables from sticking and the spices from burning. Pour in the coconut milk and then fill the can halfway with water to add to the pan, as well. Mix everything together, then cover and turn the heat to medium-low. Let simmer for 25 minutes.
Meanwhile, cook your pasta according to package directions just to al dente. Before you drain the pasta, spoon out a few tablespoons of the pasta water to mix with the miso until smooth and incorporated. It will help the miso mix into the curry without leaving clumps.
Pour the miso mixture into the curry pot and mix together. Drain your pasta, then add it to the pot, as well. Let sit off the heat for a few minutes so the pasta can soak up some of the liquid and flavors.
To serve, scoop into a bowl and garnish with the fresh basil and mung bean sprouts. Enjoy!