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Curried Red Potato, Snap Pea, & Kale

6/6/2014

1 Comment

 
PictureBorrowed photo, not the actual recipe
I hope you guys like last weeks recipe; I did!  I thought using sesame oil for sauteing of the choi, garlic, and onion created a great flavor with the salad. If you didn't try it you may have enough ingredients of the same to do make it this week. 

This week, we are getting a variety of veggies.  With the intention of doing something different I decided to take a risk with this curried recipe. It's not a wet Thai curry, although I pondered that, you could totally use these same veggies I selected from the bag and go there.  The picture is not of the actual recipe but gives somewhat of an idea. 

This quantity should be enough for 4 as a hearty side dish or in 2-3 as a main vegan meal.

What you'll use from your Bag:
  • Sugar Snap Peas 
  • New Red Potatoes
  • Kale
  • Garlic Scapes
  • Spring Onions (optional- our farmer Jon says he doesn't know if we will get these this week)

What else you'll need:
  • Vegan Butter (or butter)
  • Sweet curry powder
  • Hot curry powder

First, Prepare:
  • Boil about 10-12 red potatoes with the skin on until tender but still maintain some firmness
  • Chop 6 sprigs each of garlic scapes & spring onion (if we get them)
  • Quarter cut a big handful of sugar snap peas (or leave them uncut- it's your preference)
  • Chop a big handful (or more) of kale (in no particular way) 



Next:

  • Drain the potatoes and cut in half (or quarter if you want a smaller size)- set aside in a serving bowl
  • In a saute pan heat 4- 5 tbls. of butter until just melted
  • Add the garlic and onion and saute for a couple minutes
  • Stir in 1 tsp. of each sweet & hot curry powders (you can use just one type if you want)
  • Add the sugar snap peas & cook until bright green- a couple minutes
  • Stir in the kale, cook until wilted

Finally:
  • Gently stir the vegetable curry mixture in with the potatoes in the serving bowl until well incorporated
  • Garnish with shaved coconut (if you happen to have a coconut lying around-totally optional)
  • Enjoy

Namaste. Until next week...

1 Comment
Anna
6/16/2014 01:55:26 am

This was good and tasty, thank you! Instead of putting the shaved coconut on top, we completed the meal with coconut crusted tilapia which went well with this dish.

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