Coconut Curry with Yesterday's Vegetables
Jennifer Woods
Lately, in this In Season/Meatless Monday series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using my leftover cooked collards, spaghetti squash, cauliflower, sweet potatoes and i'itoi onions.
I'm still slowly making my way through Tamar Adler's An Everlasting Meal and had a fridge full of cooked vegetables this week per Adler's suggestion to "Stride Ahead." I generally consider myself a pretty poor leftover eater and while I don't go to the extremes to serve the barely-enough portions like my Aunt Bonnie (Bonnie is a fantastic cook but she can't live with leftovers, so she makes sure there aren't any by not cooking too much), I just don't look forward to leftovers all that much. However, this last week, I did what Adler said and wound up with a fridge full of perfectly seasoned and cooked vegetables.
I must admit, it was hard to get used to not cooking from fresh every night, but it was a welcome change since I had more time to savor the meal and post meal happenings.
This recipe was such a hit it's getting filed into my permanent rotation and it's made in no time if you do have the leftover veg to add. If you don't, don't sweat it and just use what you have but maybe chop what you do have pretty small so that it'll cook more quickly.
Don't be jealous, but I even had leftover brown rice to serve with a healthy portion of curry so this whole meal took me about 10 minutes to make. It even tasted better the next day for lunch.
Hooray for leftovers. Now here's the recipe:
Email to Friend
Write to Editor
Print Article
