Sunshine Curry Stew
SEEK THE LIGHT WITH THIS SUNSHINE IN A POT
If the world feels cloaked in darkness, there are ways to seek the light. Small rays are found in unexpected places. Watch (or join in) for the nightly New York City cheer-on of front-line heroes, groove in your living room to disco-soul-funk at Club Quarantine, or get lost in the happenings of other celestial bodies. One place to shine the proverbial sun on yourself is in the kitchen, nourishing a party of one or whomever you love with something bright, spicy, and comforting. This marigold curry stew does just that.
We love this dish's fragrant melange of ginger, cilantro, chiles, and lemongrass. These herbs clear the system—cilantro is an excellent detoxifier—and the spices innately energize. While the flavor profile is distinct, the vegetable base is flexible to whatever you have on hand; play with frozen peas, zucchini, sweet potatoes, tomatoes, or squash. Above all else, this dish is effortless. Instead of an all-day watched pot to huddle over, it takes under an hour to prepare. Tonight, serve up some sunshine.
- ½ cup short-grain brown rice
- 1 tablespoon coconut oil
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1 stalk lemongrass, outer layers peeled, core discarded, and halved (can substitute with 1 teaspoon of lemon zest)
- 1 (1-inch) knob ginger, peeled and grated
- 1 tablespoon yellow curry powder
- 2 small red chiles, such as Thai, Fresno, or jalapeño, seeded and thinly sliced (less if you don’t like spice)
- 1 medium carrot, halved and sliced into ½-inch half-moons
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 1 zucchini, halved and sliced into ½-inch half-moons
- 10 cherry tomatoes
- 2 cups coconut milk
- 4 cups spinach
- ¼ cup frozen peas
- 2 scallions (white and green parts), thinly sliced
- 2 sprigs fresh cilantro, roughly chopped
- 2 teaspoons tamari soy sauce
- 2 tablespoons lime juice
- Himalayan salt
- In a small saucepot, bring the rice and 1 cup of water to a boil. Cover the pot and reduce to low heat. Let the rice cook until it absorbs all the liquid and is tender, about 30 minutes. Remove from the heat and cover to keep warm. Set aside.
- In a medium saucepot, combine the oil, onion, garlic, lemongrass, ginger, and curry powder over medium heat. Depending on how spicy you want the curry, toss in either all the sliced chiles or just a few slices. Saute for 5 minutes, stirring frequently. Add the carrot and sweet potato and saute for another 2 to 3 minutes. Add the zucchini and tomatoes and saute for another 2 to 3 minutes. Stir in the milk and ½ cup of water and bring to a simmer. Cook for 10 to 15 minutes. Remove the lemongrass and discard. Fold in the spinach, peas, scallions, cilantro, tamari, and lime juice. Season with salt, as desired.
- To serve, place the rice in the base of a bowl and spoon the curry mix over. Enjoy warm.
Weekend Recipe Ideas