A Summer Vegetable Curry of sorts .... with Cranberry Bread?

Today I was in the mood for some kind of a mixed vegetable dish ... a curry or something.
Originally I thought about Ratatouille, the French vegetable dish ideal of Summer when tomatoes, bells, eggplants and squash are at their tastiest. But, it obviously wasn't meant to be today.

So ... here's what I did.



First, I found Lara Family Farm booth at Carmichael Farmers Market ..
Bought a nice selection of fresh pesticide-free veggies: potatoes, red bell, green bell, cauliflower, zucchini squash and ... heirloom tomatoes at $3 per basket .. omg so good!

As I was walking around to go home, I came across Dan (hope that's your name, I'm terrible with names!)  from Upper Crust Baking in Davis ...

I chose Sunberry, made with whole wheat, sunflower seeds and dried cranberries.

Loved the look and the texture.



Here is the recipe I came up with today, I hope you enjoy and share it around! It's totally my own creation.

By the way, I served the bread toasted and lightly buttered with the curry, and it was DELISH!

Summer Vegetable Curry

Serves 4 with Rice or Pasta on the side

Vegetables:
3 medium potatoes, scrubbed and chopped into bite size chunks
1/2 large green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1/4 - 1/2 cup water as needed
1/2 large zucchini squash, sliced into half moons
3-4 cups of cauliflower, chopped

Sauce:
4 medium tomatoes
2 Tbsp peanut butter
1/2 inch fresh ginger, peeled and sliced
1/2 cup coconut milk or other alternative

Seasonings:
1/2 Not Chick'n stock cube
Spike seasoning (no salt) a good sprinkle
Salt and pepper to taste
Curry Seasoning, a good sprinkle (or more if you like!)
Maltese Olive Oil
Asafetida, a dash (to substitute onions/garlic, or you can use the originals!)

Heat olive oil in a saucepan with lid, preferably non-stick. Add the potatoes and bell peppers and cook on low-medium heat adding water as needed until potato is almost tender. While cooking crumble half the stock cube onto the vegetables and the Spike.

Meanwhile, chop the tomatoes (no need to peel unless you want to) into a blender, add a little water or milk, 2 Tbsp peanut butter and the peeled ginger. Blend until smooth.

When the potatoes are almost cooked, add the remaining vegetables (squash and cauliflower) and the tomato mixture and stir in, adding a little water if necessary.

Cover the pot and cook on low for another 10 minutes. 

Voila! Here is the final take ... was it good? No .. it tasted AMAZING ...



Feel free to swap the vegetables around, according to what is in season or what you like. This recipe would be really good with sweet potatoes or summer squash, as the tomatoes tend to be a little acidic and the sweetness of these vegetables lends itself to blend that acidity out.

You can also change up the spices as you like. A little Chipotle Pepper seasoning might be nice, or Smoked Salt ??

Enjoy and see you next week!

Margaret