Our Winter Community Supported Agriculture (CSA) has helped us get in the habit of eating vegetables that are in season. As a result, we find ourselves feasting on Roasted Vegetables quite often. While the basic preparation stays the same, the contents vary as a function of what our wonderful farmers harvest. This week featured boro beets, satina potatoes, and delicata squash with the nutritional dense outer rind left on.
I’ll confess that to make things interesting, I like to make a tasty squash to pour over our vegetables. Homemade curry tops my list.
2 large red peppers (or a red and an orange one) diced
2-6 jalapeño peppers diced, to taste
4 cups vegetable broth
2 or more tablespoons grated fresh ginger
6 or more garlic cloves finely chopped
2 tablespoons ground coriander
2 teaspoons ground caraway seed
1 can (13½ ounce) unsweetened coconut milk
Cayenne pepper and salt
- Heat some oil in a large skillet; add the peppers, chilies, 1/2 teaspoon salt, and 1/8 teaspoon cayenne. Sauté over medium heat for 10 minutes. Add vegetable broth, as needed, to moisten the pan.
- Add the ginger, garlic, and spices and sauté for about 5 minutes. Then add the remaining vegetable broth and simmer for about 10 minutes.
- Decant the curry into a blender and puree until smooth. Add the coconut milk and blend everything together.
I typically microwave some broccoli and/or cauliflower to go along with the roasted vegetables. I like them al dente, and roasting often makes them too mushy while the other vegetables cook through. (Yes, I could add them to the roasting pan after the other vegetables have cooked for a while, but it’s just easier to do it my way!) Anyway, I assemble my meal by lining the bottom of the bowl with broccoli and/or cauliflower, followed by the roasted vegetables, and then covered in curry. Delicious!