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  • Sheet Pan Coconut Curry with Squash and Tofu

    INGREDIENTS

    Yield: 4 servings

    • 2 pounds thin-skinned winter squash, such as red kuri, kabocha, delicata or butternut, seeds removed and squash cut into 1-inch wedges 
    • 2 tablespoons vegetable oil or other neutral oil 
    • Salt and pepper 
    • 1(14-ounce) can coconut milk, well shaken
    • 2 to 3tablespoons store-bought red or green Thai curry paste 
    • 4 ounces leafy greens, such as chard or kale leaves, stemmed and roughly chopped (4 cups, from about ½ bunch)
    • 1(14- to 16-ounce) package extra-firm tofu, cut into 1-inch cubes
    • Cooked rice, for serving
    • Chopped cilantro, for serving
    • Red or green chile (optional), thinly sliced, for serving
    • 1lime, cut into wedges, for serving

    PREPARATION

    • Step 1: Heat oven to 425 degrees.
    • Step 2: Place the squash onto a rimmed baking sheet. Drizzle over the oil and season with salt and pepper. Toss to coat and then lay the squash wedges flat on one cut side. Place into the oven and roast for 20 minutes.
    • Step 3: While the squash roasts, in a large jug or medium bowl, add the coconut milk and curry paste (use according to your spice level preference) and season generously with salt and pepper.
    • Step 4: Remove the baking sheet from the oven and tuck the leafy greens and tofu around the squash. Pour the spiced coconut milk over everything. Return to the oven and cook until the squash is completely tender and the greens are wilted, 15 to 20 minutes. Season with more salt and pepper if needed.
    • Step 5: Spoon the squash, tofu, greens and sauce over rice and top with cilantro and sliced chile (if using); serve with a lime wedge on the side.
  • Curried Cabbage and Quinoa Salad

     1 head chapped finely shredded
    1/3 cup shredded coconut
    2 TBSP lemon juice
    1/4 cup olive oil and soy sauce
    3 Tbsp sesame seeds or golden raisins or grapes
    1/3 tsp turmeric and curry and cumin
    1 cup cooked Quinoa
     
    Mix  together and chill 1 hour
     

  • Buttercup Thai Curry

    I winged it the other night with the ingredients I had on hand, and this curry came out deeee-lish!
     
    I buttercup winter squash, peeled and cut into 1" cubes
    any other veggies you have on hand (I had some last late-season eggplants and peppers from the greenhouse, as well as all this stuff):

    • brussels sprouts, halved
    • hakurei turnips, quartered
    • carrots, cut into 1" chunks
    • parsnips, cut into 1" chunks
    • celeriac, cut into 1/2" chunks
    • kale or chard, cut into ribbons
    • onions or leeks, diced

    1 can coconut milk
    dash of fish sauce
    Thai curry paste, to taste
    salt, to taste
     
    Sautee all your veggies in a large saucepan coated in olive oil, starting with your onions/leeks, celeriac and squash. Cook for 5-10 minutes on medium heat. Add carrots and parsnips and other hearty veg. After everything has begun to soften slightly, push the veggies to the corner of the pan and pour the coconut milk into the skillet. Stir in the Thai Curry paste to taste and fish sauce. Get a good even coconut milk slurry going, then mix all the veggies up with it. Simmer together until the veggies are tender. At the last minute, add the chard or kale and cook just long enought to wilt it down. Add salt to taste.
     
    Serve over rice or quinoa. Tastes great with a cashew garnish.

  • Winter Squash Curry

    You can toss any veggies you like into this basic curry. It would be great with Brussels sprouts, broccoli, romanesco, potatoes, other winter squash or any root vegetable.
     
    Serves 4.
     
    2 Tbs. oil
    1 onion or 1 large leek, chopped
    1 Tbs. curry powder
    1 Tbs. minced fresh ginger
    1.5 pounds butternut squash, peeled and roughly chopped
    1 c. coconut milk, stock or water
    salt and freshly ground pepper
    chopped fresh cilantro for garnish (optional)
     
    Put the oil in a pot or deep skillet over med-high heat. Add onion and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes more.
     
    Add the squash and coconut milk and sprinkle with salt and pepper. Bring to a boil, cover and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check periodically to make sure there is adequate liquid. If the squash is done and there is ample liquid, turn up the heat, take the lid off and cook down until the consistency is thicker than stew.
     
    Taste and adjust seasonings, garnish and serve warm.

  • Leeky Tandoor Chicken

    Zoe set me up with some of her fine leeks a while back and I came up with a pretty tasty application.  
     
    Chopped up the leeks into one inch sections after cleaning and gave them a quick saute with some marsala curry powder (or whatever) and a bit of olive oil.  Then I stuffed the chicken with them and gave the chicken liberal coating of tandoori paste and baked with potatoes.  The leaks steam themselves inside the chicken and impart a nice flavor and it helps keep it moist.
     
    Now you might not want to eat all those leeks along with your chicken on the first go around, but I always make a soup from the left overs so when you go to simmer up the bones just throw all those leeks in and you've got a great soup base.  Then add carrots, celery, or whatever veggies (maybe noodles or rice) you've got and you'll have a great curry flavored chicken soup!
    Now thats Leeky!
     
    -Zachary (will geek for food)