This week’s Farm Box includes all of the ingredients (not pictured coconut milk and curry) to make this curry which is easy to freeze and great to make with kids!
Navy Bean, Market Vegetable & Potato Curry
2 Cups Navy Beans covered in cooking liquid, cooked until Tender, cooking Liquid reserved (Recipe Below)
1 Cup Sprouting Broccoli, Chopped
1 Cup Spring Torpedo Onions, Sliced
6 Cloves Garlic, sliced
2 Cups Kale, Sliced
1 Cup Potatoes, boiled until tender and Sliced
1 Cup Cherry Tomatoes, halved
1 Small Can Coconut Milk
2 Tablespoons Curry Powder
Salt & Pepper to Taste
Olive Oil or Coconut Oil to cook
(Spicy Chilies Optional)
(Optional: 2 Cups Cooked Rice, Grains, Mashed Potatoes or Mashed Yams)
Cooking the Beans: (1 cup of dry beans will make 2 cups cooked) In a sauce pot, cover 1 Cup of Dry Beans in 4 cups of water for 3-4 hours to plump. Add 1 tablespoon salt and 1 tablespoon cooking oil. Simmer until beans are tender and allow to cool in the cooking liquid.
Cooking the Curry: In a Large Sauté pan over medium-high heat, add 2 tablespoons cooking oil to coat the pan. Add Spring Onions, Garlic and Curry Powder and cook 4-5 minutes. Add Coconut Milk and simmer 10-12 minutes. Add remaining ingredients (Beans, Bean Water, Broccoli, Kale, Potatoes and Cherry Tomatoes) and bring to simmer. Serve over Mashed Potatoes, Cooked Grains, Rice or Yams.
Quinn Emmett sent us this picture of his finished soup! It looks so healthy and nourishing, that I just want to bath in it. thanks Quinn for the photo! And check out his podcast, Important, Not Important.