The Summer Curry. Woefully underestimated yet completely necessary🍲🍅🌶🥥 Recipe below.. 🍲 2 summer squash (or honestly whatever you find at the farmers market will do!), roughly chopped 1 large juicy tomato, roughly chopped 1/2 jalapeño, seeded and minced 1/2 cup of peas or corn kernels Handful of spinach or any leafy green 1 yellow onion, minced 2 garlic cloves, minced 2 knob of ginger, peeled and grated 1 tablespoon garam masala or curry powder 1/2 teaspoon turmeric 1/2 teaspoon cumin seeds 1 can of full fat coconut milk Juice and zest of 1/2 lime Tablespoon of coconut sugar Sea salt to taste 1 tablespoon coconut oil Handful of cilantro or basil or both! In a large pot, heat and add cumin seeds to lightly toast. Once fragrant after a couple minutes lower heat and add coconut oil. When seeds begin to sizzle, add minced onion, garlic, ginger. Lightly sauté on medium low heat for two minutes. Add garam masala, turmeric and jalapeño. Sauté for another two minutes, you may need to add a little water so mixture doesn’t burn. Add summer squash, tomato or whatever veg you’re using. Again add a little water to help cook down up to 1/4 cup. Cover and let steam for about 3-5 minutes so veg are lightly cooked but still have bite. Add coconut milk and coconut sugar. Taste and season with sea salt to your liking. Turn off heat and add peas, spinach, lime juice and zest. Serve with basmati or jasmine rice and a sprinkle of fresh herbs.
