Coconut Curry

As much as I can, I try to use what’s coming out of the garden to make dinner.  This often includes kale, which is incredibly happy growing here in Brooklyn.


Sometimes it seems daunting to try to use up the veggies I’ve been getting in novel ways, instead of defaulting to something familiar.  (By the end of the growing season, I have hidden kale in every dish I possibly can, and I start to run out of options).  So, I recently made this curry to use up the veggies I had on hand, along with some chickpeas.  I usually have some brown rice in the fridge so I used that up too.  I really like making Thai style curries since they are easy and, quite frankly, hard to mess up.  Here’s what I used:

¼ tsp cumin

¼ tsp paprika

¼ tsp tumeric

¼ tsp cayenne (more if you like it hot!)

1 can coconut milk

1 cup chicken or vegetable stock (I sometimes use water if I don’t have this)

1 cup chickpeas

3 medium potatoes (I had these fingerlings from the garden, you will want to dice them to a similar size)

3 medium carrots

1 medium onion

1/2 thumbs worth of ginger root

2 large garlic cloves

A bunch of kale

Salt and pepper to taste

Here’s how I prepped the ingredients:


To make the curry, sauté the onions until they are translucent, and then add the garlic and sauté until it’s good and fragrant but doesn’t smell bitter.  Then add the coconut milk, 1 cup stock, ginger and other spices. Bring to a simmer and add the potatoes, stir, and simmer for 5 minutes. Then add the kale, stir, cover and simmer for 10 minutes. Add the carrots and return to simmer.  Reduce the heat, and simmer the veggies until they are cooked to your liking, about five more minutes for me.   Adjust the liquid using some stock or water, and salt and pepper to taste.  Serve over rice.