Quarantine Curry

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I have been really trying to go grocery shopping about once every two weeks, whereas before the stay at home orders in California I was going about every 4 days. Instead of buying a lot of leafy lettuces, or produce that can go back quickly I have been stocking up on things like sweet potatoes, carrots, squash, and lots of broccoli. Broccoli has been the real winner during this pandemic. It seems to stay fresh in my fridge for a good two weeks, and its probably my favorite green veggie anyway. Also, frozen peas! They always taste good as long as they’re not overcooked! I always have good chicken stock (Trader Joes is the best I have found- your stock should be cloudy, not clear and don’t buy the low sodium kind), and good coconut milk in my pantry (again, TJ’s makes great quality coconut milk without any thickeners or gums added to it- the kind I get has 11 g of fat per serving). 

I make a version of this curry about once a week for lunch and it is extremely versatile to use up whatever you might have in your fridge. The recipe below uses sweet potatoes but you could also use chopped butternut squash, or regular peeled gold potatoes. The broccoli can be replaced by cauliflower or even zucchini. To make things even easier you could totally replace the individual spices with 3 Tbsp curry powder (make sure it is fresh and good quality otherwise the dish is kind of a waste). 

An important note here is to not overcook the second batch of added veggies here (I’m using broccoli). It should still have a bright green color and have a crispness to it. The peas should also remain green and not mushy. You really are cooking them ever so slightly, even adding them and removing them from the heat if necessary, otherwise the whole dish will be rather mushy. 

Have fun!
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Quarantine Curry
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Servings: 5 people
Author: The Sea Salt
Ingredients
  • 2 Tbsp coconut oil
  • 1 small white onion, chopped
  • 2 medium sweet potatos, chopped into 2 inch chunks (about 4 cups chopped) *Could also use butternut squash, or peeled gold potato
  • 4 large carrots, peeled and chopped into 2 inch chunks
  • 1 tsp kosher salt, more to taste
  • 2-3 inches fresh ginger root, peeled and chopped fine
  • 3 cloves garlic
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 Tbsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1/4 tsp fresh ground black pepper
  • 1 tsp chili powder (optional)
  • 1 Quart good stock (chicken or veg, I like Trader Joes stock the best)
  • 1 can chickpeas, drained and rinsed
  • 1 small head broccoli, chopped *could also use zucchini, cauliflower or fresh chopped spinach
  • 1.5 cups frozen peas
  • 1 can full fat organic coconut milk
  • chopped fresh cilantro to garnish
  • cooked brown rice to serve
Instructions

  1. In a large, heavy bottomed stock pot warm the coconut oil over medium-high heat until melted. Add onion, sweet potato and carrots. Stir and add kosher salt. Cook, stirring often until onions start to brown and become fragrant. 


  2. Reduce heat to low and add garlic and ginger, stir in and cook for about 30 seconds- 1 min. Add in spices and continue to stir together for about 30 seconds-1 min until they become fragrant but don't burn. You just want to bloom the spices to bring out their flavor. 


  3. Pour in stock and stir together, scraping the bottom of the pot to release anything that was stuck to the bottom. Add in chickpeas, and increase heat to medium high. Cover and bring to a low boil, then simmer covered until the sweet potatoes are soft, but not mushy. 


  4. Add broccoli and continue to simmer, covered until bright green and still crisp. Add in peas, and then stir in the coconut milk. Do not let the coconut milk boil or it can break. Bring to a hot enough heat to eat, season with salt if necessary and ladle into bowls with rice. Garnish with cilantro. 




 

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