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Triple C Curry (rough draft)

While some places might be seeing the first hints of spring, in plenty of regions it’s still winter, it’s still cold, and if you usually shop at farmers’ markets, green things are not abundant. But thanks to winter stalwarts cabbage and carrots, this curry has the vitamins and other excellent nutrients to help you stay strong through the Arctic blasts and all that snow shoveling until the greens of Spring return to us.
Note: I made this a while ago and didn’t keep good records, so this is a rough approximation. Experiment with this as you see fit.
Triple C Curry (Cabbage, Chickpeas, Carrots, plus Coconut milk):

  • Green cabbage, shredded (1/2 a medium head, or one whole small head)
  • About 2 cups cooked chickpeas (fresh is best)
  • 2 – 3 medium to large carrots, julienned
  • 1 can of coconut milk
  • A few drops of fish sauce (or up to 1/4 tsp)
  • About 1 tsp Thai red curry paste
  • Maybe 1/2 cup of water or chickpea liquid
Assemble your ingredients (this is mis en place – fancy term for prepping everything ahead of the actual cooking). Put a big (can’t stress this enough) sauté pan over high heat with some neutral oil (canola, or you could use ghee, the clarified butter, if you have that). Use enough oil to at least coat the bottom of the pan. Add the red curry paste – start with one tsp or use more if you like things hotter – and let the paste dissolve into the oil a bit.
Now add the shredded cabbage; stir. Add the carrots and a few drops of fish sauce. Stir, turn the heat down a bit, and add in the chickpeas.
Turn heat to medium. If things look dry, add a bit of water – if you have it, use some of the liquid from cooking your chickpeas. Add the coconut milk (remember to shake the can before opening it) and let things simmer a bit so the flavors can meld. Add salt if needed.
Serve over rice (white or brown – you know how to cook the rice, I don’t have to go into that here, right?). Stay warm. Or start enjoying the early spring. This curry works even when the snow starts to melt.

 

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