The produce used in this recipe is at its peak during the summer months, which makes summer the perfect time to take advantage of their freshness. You’ll taste the difference in your finished dish.
1tablespoonorganic trans fat-free buttery spread
1tablespoonextra-virgin olive oil
1 large organic red onion, cut into thick slices
1 large organic yellow onion, cut into thick ribs
3 large clovesorganic garlic, coarsely chopped
2 medium organic carrots, peeled and cut into ½-inch diagonal slices
2teaspoonsorganic curry powder
½teaspoon crushed organic red pepper flakes
1 large organic jalapeño pepper, finely chopped (optional)
Sea salt and pepper, to taste
2 small organic zucchini, cut into ½-inch diagonal slices
1 14-ouncecan light, pure coconut milk cup water
1 small headorganic escarole, washed well and cut into ½-inch lengths
2local peaches, fresh or frozen, pitted and each cut into 6 wedges
1tablespoon freshly squeezed organic lime juice (from about ½ lime)
1cup cooked organic chickpeas, freshly cooked or canned, drained
¼cup coarsely chopped organic cilantro
3cups cooked organic basmati brown rice
Heat the spread and the oil in a large, deep skillet over medium heat. Add the onions, garlic, and carrots. Add the curry powder, red pepper flakes, jalapeño pepper, salt, and pepper. Stir to coat the vegetables with the oil and spices. Cover and cook for 15 minutes, stirring occasionally until the onions soften and the vegetables release some of their juices. Stir in the zucchini, coconut milk, water, escarole, peaches, lime juice, and cooked chickpeas. Cover and continue cooking for 10 minutes, stirring occasionally, until the zucchini are tender and the chickpeas are heated through. Stir in the cilantro. Taste for seasonings.
Place the cooked rice in the center of a serving bowl. Spoon the curried vegetables and their juices around the rice.