Prep Time: About 20 minutes prep and cook time
I just came back from visiting my daughter in Phoenix, Arizona. The scenery is a study of contrasts, a land of micro-climates and juxtaposition. It’s bold and stark and fascinating to someone who lives in a place that’s lush and green and home to four succinct seasons. I don’t think I’d want to live there, but it’s a grand place to visit. Well, maybe I could live there if I lived near this amazing Thai restaurant we dined at on one of our last nights in the area. We were driving home from the North Rim of the Grand Canyon. We’d pulled off a road trip that saw more of Northern Arizona in a week that most folks would think possible. Thanks to my ingenious planning, we were able to explore Mother Nature instead of spending time exploring the local veg options.
That is,until the supplies ran out. My oldest daughter had joined us as well and we’d eaten most of the contents of the cooler by the time we were heading back south. I had done a little adjunct planning and had a list of towns to visit if we ran out of things to do. We popped into one hoping for at least a decent health food store. What we found instead was Thai! And oh, what Thai! The story goes that the owner and his wife went back to Thailand for their annual visit and left their fifteen year old son in charge of the kitchen. We found this out after the fact or we might have kept searching for another option.
The food was amazing, especially the curries. They were a study in contrasts, just like the land. We flew back home to an empty cupboard and a wicked craving for more curry. I don’t keep many canned staples on hand, but I do keep canned chickpeas and coconut milk. I hit the local farm stand for a few organic vegetables, and here’s the end result below. I added baby potatoes instead of serving on rice because work beckons tonight and I needed to pull this together as quickly as possible. After the first bite all I could think about was sharing the recipe with my friends on The Flaming Vegan.
- 1 1/2 tablespoon grape seed or coconut oil
- 2 large shallots or 3 small
- 3 cloves garlic, minced
- Pressed Walnut sized piece of fresh ginger
- 2 tablespoon red curry paste
- 1/4 of a small zucchini, cut into thin slices, and then cut into half moons (or peas, which aren't in season here now)
- 1 cup cooked baby potatoes, cut into bite-sized pieces
- 1 14 oz can coconut milk
- 1 15 oz can chickpeas
- 1/4 cup fresh cilantro, minced
- Salt and black pepper to taste
- Cayenne, to taste
- Heat oil in a large skillet over medium heat.
- Add shallots, and cook until they are soft and just starting to brown.
- Add garlic, ginger and curry paste. Stir to coat.
- Add zucchini or peas, potatoes, coconut milk, and chickpeas. Increase heat to a gentle boil, then lower heat and simmer 5 minutes, stirring gently.
- Stir in cilantro and season with salt and black pepper and cayenne.
*Photo courtesy of Flicker