Summer Vegetables with Curry

Chef Danyele McPherson from HG Supply Co on Lower Greenville stops by Good Day to cook up some summer vegetables with curry.

Yellow Coconut Curry

2 Tablespoons Olive Oil
1 ¼ Cups Yellow Onions, peeled and small diced
2 Teaspoons Garlic, minced
2 Teaspoons Garam Masala
½ Teaspoon Turmeric
½ Teaspoon Cayenne
2 Teaspoons Ground Ginger
½ Teaspoons Cumin Seeds, pan toasted
2 Teaspoons Whole Coriander, pan toasted
¼ Teaspoon Ground Fenugreek
2 ½ Cups Coconut Milk
½ Cups Water
¾ Cups Tomatoes, cored and medium diced
¼ Teaspoon Coarse Flake Salt

Before starting the curry sauce, toast your cumin seeds and whole coriander in two separate sauté pans set over low-medium heat. Constantly move the pans to prevent the spices from burning. DO NOT TOAST TOGETHER IN THE SAME PAN. They will toast at different rates, as they are different sizes, so they must be toasted separately. You will know they are ready because they will begin to release their fragrance and you will begin to see a slight color change. Again, be careful not to burn.

In a large sauce pot set over medium-high heat, sauté the onions in coconut oil until they are completely softened. Be careful to watch the heat, as you are only trying to soften the onions, not caramelize them. After the onions have completely softened (there should be no crunch at all in the onion), add the garlic and cook until fragrant. Again, be careful to watch the heat to make sure the garlic is just cooked and does not brown or burn.  Lower the heat and add all the spices. Stir the spices into the onions with a rubber spatula. Once all the spices are thoroughly incorporated, add the coconut milk, water, diced tomatoes and salt. Cook over medium heat, scraping the bottom of the pot frequently with a rubber spatula until the sauce has thickened. The tomatoes will be completely softened and dissolved when the sauce is done, about 15-20 minutes maximum. 

Yellow Curry Bowl

2  Cup Cooked Sweet Potato Dice
2 Cup Kale, rough chopped
2 Cup Cooked Cauliflower Florets
¼ Cup Red Grape Tomatoes, halved
3 Cups Yellow Coconut Curry
½ Cup Water
1 Pinch Coarse Flake Salt
½ Cup Cucumber-Cilantro-Mint Relish
¼ Cup Green Onion, long & thin-bias sliced
1 Tablespoon Red Fresno Chile, thinly sliced into 1/8" rounds

In a medium stock pot place the cooked sweet potatoes, cooked cauliflower, tomatoes, rough chopped kale, yellow coconut curry and water. Bring the vegetables and curry up to a simmer over medium heat. Taste for seasoning and season with salt as necessary. To plate, divide the vegetables between 4 bowls, plating toward the center of the bowl.  Pour the curry sauce evenly between the 4 bowls over the vegetables and around in a pool. Spoon the cucumber relish over the center of the vegetables and sprinkle the center of the bowl with the sliced green onions. Float the sliced fresno chiles around the vegetables in the curry sauce.