Peanut-Craisin Vegetable Curry

3 stalks celery (save tops for later)

2 big carrots

1 medium 'winter' onion

2T coconut oil

Chop the 'mirepoix' and sauté over medium heat, in a 5 quart pan for a few minutes.

Chop and add the rest of the vegetables shown in the second photo except the tomatoes. Note that I opted for fresh Campari tomatoes instead of the canned shown in the first photo →

Colorful mini bell peppers, 4 med. red potatoes, 5 lg. cloves garlic, 2 big purple shallots, 1½# green cabbage, 1 lg. brown radish

Seasonings: 3±T mild curry paste, ¼t cayenne pepper, 1t fresh ground black pepper, 1t salt, 1t sugar, 1-2T ground cumin.

Add 2c cold fresh water and simmer on low heat until the carrots are tender. Meanwhile, put a covered steamer basket over the pot once it begins to simmer.

Add tomatoes and steam for 3 minutes. Plunge them immediately in a big bowl of ice water. The skins will now peel off easily. Core and peel them, then dice and add to the pot along with the celery greens. 

You can also add 1c roasted-salted peanuts and 1c chopped dried fruit: craisins, apricots, prunes, or golden raisins, or even chopped apple if you'd like. Today it was craisins.

Continue simmering for a total of an hour or so. Stir in 1 can of coconut milk, or coconut cream. Stir, then bring back to a low simmer for just a few minutes before serving. Perfect for a crisp fall day. . .Lin

A Coconut Vegetable Curry

½-1 can garbanzo beans

½ sm. yellow onion-chopped

1 lg. garlic clove-minced

1T± coconut oil

I had some garbanzos leftover from the other day, so I decided to brown them up a bit in my cast iron stock pot with the little bit of onion, garlic and coconut oil.  You'll probably need to cover the pot with a splatter screen since the beans will start snapping and popping when they begin to brown.  Once they reach that point, turn off the heat and finish your vegetable prep.

4 sm. sweet potatoes
6 quartered radishes

1 lg. turnip

3 cloves garlic

¾c golden raisins

(dried figs, prunes, apricots)

2t± fresh minced ginger

2-3T AROY-D yellow curry paste

2-4c water
~ 4-8oz. AROY-D coconut milk

~ ½ bunch cilantro or Italian parsley

Scrub the sweet potatoes, but don't peel them, just cut off the ends and slice off any skin irregularities or dark patches.  If your turnip's been waxed, cut it in quarters.  This should make it easy to pop the thin layer of wax off the skin.  Since turnip skins are nice and thin, like carrots, you don't need to peel them, just scrub them well, once the wax is off.  The skin gives you a bit more really good vegetable fiber.  Mince the garlic and add these ingredients to the bean pot, down to, and including the water.  Simmer a half hour or longer until the vegetables are cooked as you like them.

Add the coconut milk, greens, simmer a while and then check the flavors.  Serve as is (or over rice, quinoa or angel hair pasta).  Oh, I  SOOO love a really good, well-balanced, curry!  😊 . . . Lin