Thai-style(ish) curry with summer veggies ~ an Ascension Kitchen recipe

August, late summer. The sun is still strong, the days can still get hot. Apples ripen, and Nature is beginning to remind us what "abundance" truly means ~ and also drown us in zucchini. Possibly carrots. Ooh, is that the first beetroot, too?

If you're ready to tear out your hair at the flood of veggies, wondering what to do with them: Try out this Thai inspired curry with all your summer veggies!

Thai-style(ish) curry with all the summer veggies and coconut chips

I call it a Thai-style(ish) curry, because it is Thai-style, but only kind of, so "-ish". And also the pun is funny.

Here is what you need to make it:

summer veggies, in my case:

1 zucchini

2 carrots

1 small beetroot

1 onion

2-3 cloves garlic

1 nice big chunk of fresh ginger

200g cooked chickpeas

1 can of coconut milk

1 lime (for the juice)

curry powder or paste

salt & pepper

coconut oil

lots of coconut chips

75 - 100g millet

Can you use other veggies? Absolutely! Maybe try this out with only zucchini, too! Could be fun.

Yes, you can also replace the millet by rice or even pasta.

Chickpeas not your thing? Try lentils! Yellow feel could work well.

No lime at hand, but a lemon? Try it out!

Seriously, folks. Ascension Kitchen recipes are always, always up for creative (re)interpretation. What's the use of the healthiest recipe ever, if you don't like half the ingredients?

So use the recipe as a starting point, and get creative. Find your own, aligned, tasty version.

Here is how you make it:

Step One:

Wash the millet and cook according to instruction on package.

Step Two:

Wash all your veggies. If they are homegrown or organic, there is no need to peel the carrots. Or the beetroot.

Step Three:

Chop veggies into chickpea-sized pieces. The smaller they are, the faster they will cook, and also, you will be able to get a better mix of them onto your fork/spoon later. Set chopped veggies aside. Then:

Step Four:

Finely chop first ginger, then garlic, and last, dice the onion.

I always go in that order, to keep the onion-induced tears to a minimum.

Step Five:

In a pan, heat oil, then sauté onion. Once they become translucent, add garlic, and a little later ginger.

Once everything is starting to smell heavenly, add curry powder / paste. How much? Up to you! I used two heaped teaspoons curry powder. With paste, it's usually 2 tablespoons.

Stir and let heat for a bit.

Step Six:

Throw in veggies. Start with the ones that have the longest cooking time. In this case: beetroot goes first, for a couple minutes, then follows carrot, and last zucchini.

Stiry-fry for a few minutes, until zucchini begins to soften.

Step Seven:

Add in chickpeas and stir together. Let things sit for a bit, then add coconut milk. Stir again, put lid on, and let cook at medium heat for about 20 minutes (or until veggies have reached desired consistency).

Step Eight:

Squeeze in lime juice! Season with salt & pepper.

Step Nine:

Once veggies are cooked, stir in millet. Turn heat off and let sit for a minute or two.

Step Ten:

Add coconut chips on top.

Step Eleven:

Take picture(s) and forget to eat. 😆

Hmm, feeling a little peckish, now ...

So this either makes a nice meal for three to five people, depending on how hungry they are, or meal prep for the week ahead. Keeps in the fridge for a few days, though not too long. If you want to re-heat it, maybe use a little oil in a small saucepan, instead of water, so it's more re-fried (huh?) than re-cooked ~ the veggies might turn mushy, otherwise.

If you make this, let me know your version of it ~ and how it turned out!

Now go forth, and create. 😆❤️