We belong to a CSA and have a box delivered to our house once a month. In the past, our boxes had a general mix of fruits and vegetables, but we switched over to veggies only during the past couple of months. Here is what's in this month's box: bell peppers, cilantro, small potatoes, zucchini, cucumber, broccoli, cauliflower, artichokes, fava beans. With such a varied mix, I thought some of the lot would go great in a curry sauce.
I ended up using 2 bell peppers, 9 small potatoes, carrots from the last box and from the garden, half a bunch of cilantro, and half of the cauliflower. They were all chopped up into bite-sized pieces. The carrots and bell peppers were first sauteed in about 2 tablespoons of extra virgin olive oil for about 5 minutes before adding the potatoes and cauliflower and covering with water. Bring the water to a boil then melt 2 store-bought Japanese golden curry blocks. Add the cilantro then bring the heat down and simmer for about 15-20 minutes or until the sauce thickens and the cauliflower and potatoes are soft, stirring occasionally.
I poured the curry dish over a brown rice and quinoa mixture (which, by the way, is a genius idea if you're not a big fan of quinoa but want to get its nutritional benefits) alongside store-bought beef tritip (from Handy Market's Saturday bbq). It's all very tasty. We have enough leftovers for another meal, which means I'm off the hook from cooking for one night. Can't wait to have it again! Now, what to do with those fava beans?!
