This comforting vegan curry sings with the flavors of summer’s vegetables, herbs and garden scraps.
Yields: 2 servings
2 Tbsp avocado oil
3 Tbsp microplaned or very finely chopped fresh ginger
2 heads green garlic and cloves, separated
3 mature garlic cloves, crushed fine
1 can coconut milk
2-3 Tbsp fish sauce (or soy)
2 Tbsp lime juice
1 Tbsp thinly sliced fresh turmeric rhizome
½ cup chopped green garlic leaves
1½ cups cubed butternut squash
2 lb baby zucchini or older ones cut into chunks
8 dry daylily flowers
4 fresh daylily flowers (Hemerocallis fulva), anthers and pistil removed
8 daylily buds
1 makrut (Thai lime) leaf, sliced thinly
1 tsp chile flakes or a large fresh chile, chopped
2 cups loosely packed tender sweet potato shoots
4-6 sprigs Thai basil
In a wide skillet that can accommodate the zucchini in a single layer, heat the oil over medium heat. Add the ginger and all the garlic.
Cook for a couple of minutes, stirring so it doesn’t stick. Add the coconut milk, fish sauce, lime juice, fresh turmeric, green garlic leaves and dry daylily flowers. Increase the heat to high. When the liquid boils add the butternut and enough water to bring the liquid just over the vegetables. Cook covered, at a simmer, for 10 minutes.
Remove the lid and add the zucchini, the rest of the daylilies, the lime leaf and the chile. Cover and cook for another 10 minutes.
Remove the lid, increase the heat and cook at a gentle boil for 10 to 15 more minutes. The sauce will reduce and concentrate in flavor. Taste for seasoning and add a little more fish sauce or lime if necessary.
Stir in the Thai basil and the tender sweet potato shoots and cook until they have wilted into the sauce, about 4 minutes. Serve in shallow bowls.
Recipe and photo courtesy of Marie Viljoen.
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