It’s official: we are outnumbered.
I really think they might stage a mutiny after the way I’ve stuffed them into all the crevices of my fridge. I mean, if it were me…I’d be mad.
If I disappear due to zucchini coup d’etat, you’ll know who to blame.
My CSA, that’s who!! It’s been loading me up with all sorts of summer jewels and my sad not-quite-full-sized-fridge’s crisper drawer just can’t handle it all. So the zucchini has to hang out next to the milk and the swiss chard pretty much gets it’s whole shelf because WHOA that bunch was extra large. We’re talking dinosaur-sized here.
I have to admit I had to laugh when I found out this month’s Recipe Redux theme involved making a recipe with fresh July fruits or veggies. As if I had a choice!
It is an eat or be eaten world here, folks. And I’ll be darned if I let a few summer squash take me down.
Granted, curry seems like kind of an oddball choice for summer, but hear me out! First of all, it’s a great way to use up everything in your fridge – just throw it into a pan, make the curry sauce, and call it a day.
Second of all, THIRTY MINUTE MEAL. Seriously.
Third of all, YUM. Always.
Fourth of all, curry eating is not “seasonal”…it’s a lifestyle. And one that I endorse. Wholeheartedly.
Check out how the other Recipe Redux’ers used summer veggies here:
I used zucchini, swiss chard, and corn in this because that’s what I had lurking suspiciously in my fridge’s darkest alleyways…but you should use whatever you have on hand! Or whatever looks most like it’s ready to stage a revolution. It’s all good.
- 2 tbsp olive oil
- 4 scallions, minced
- 2 tbsp minced ginger
- 6 tbsp green curry paste
- 3 zucchini, quartered lengthwise and chopped
- 2 ears corn kernels
- 1 large bunch swiss chard, stems removed, leaves thinly sliced
- 2 (14.5 oz) cans coconut milk
- 2 tbsp soy sauce
- 4 tbsp brown sugar
- 2 cups cooked chickpeas
- salt, to taste
- Heat the olive oil in a large skillet over medium heat. Stir in the scallions, ginger, and curry paste. Saute for 2-3 minutes, or until fragrant. Add in the zucchini and corn, sauteeing for 3-4 minutes or until starting to become tender. Stir in the swiss chard leaves, stirring until just wilted.
- Add the coconut milk, soy sauce, brown sugar, and chickpeas to the pan. Bring to a simmer over medium-low heat. Let simmer for 15 minutes, or until slightly thickened. Season to taste with salt and curry paste.
- Serve over rice.
More curries of the world:
From Around the Web:
Bangkok Coconut Curry Noodle Bowls from Pinch of Yum
Cauliflower Vegetable Curry from Heather Christo
Thai Peanut Stuffed Sweet Potatoes from A Shared Appetite
Cauliflower, Potato, and Green Pea Daal from Flourishing Foodie
Thai Green Curry with Spring Vegetables from Cookie + Kate