Tomato-Coconut Curry with Yellow Squash, Corn, and Kale

Name: Tomato-Coconut Curry with Yellow Squash, Corn, and Kale
Yield: Serves 6
Ingredients: 1 ripe organic peach, pitted and chopped; 3 tablespoons extra-virgin olive oil; ½ cup chopped almonds; 1 medium organic apple, Granny Smith or other, cored and chopped; 2 cups light coconut milk; 1 tablespoon curry powder; 1 teaspoon ground turmeric; Salt and pepper; 1½ cups cooked organic basmati brown rice; 1 large sweet organic onion, cut into thick ribs; 2 large cloves organic garlic, chopped; 4 organic yellow summer squash, cut into thick slices; 3 large organic tomatoes, cut into thick wedges; 1 small hot pepper, minced; 2 ears of corn; 2 cups fresh corn kernels, from about; 1 small bunch organic kale, Toscano or other; 1 1-inch piece fresh ginger, peeled, and minced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

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.

Ingredients

3 tablespoons extra-virgin olive oil
1 large sweet organic onion, cut into thick ribs
2 large cloves<

Main course
Vegan
Summer
Gluten-free

Method

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