This flavorful dish celebrates our summer vegetables and local tree fruit, stewed in a curry-flavored broth of coconut milk. The basmati rice has an interesting, nutty flavor and is a nice pairing for this traditional Indian dish.
Heat the oil in a large, deep skillet over medium heat. Add the onion, garlic, tomatoes, squash, hot pepper, kale, corn, ginger, salt, pepper, turmeric, and curry powder. Stir to coat. Cover and cook for about 15 minutes, stirring occasionally until the vegetables have softened and released some of their liquids. Add the coconut milk, peach, apple, and almonds. Cook, uncovered, at a low-medium boil for about 10 minutes, stirring frequently, until the vegetables are softened to your preference. Taste for seasonings. Serve over the cooked basmati rice.
© 2014 All rights reserved. Published by Rowman & Littlefield.