CSA Harvest Curry with Chickpeas

They say that baking is a science, and cooking is more flexible.  This curry recipe is just that.  When you get home with your CSA share, take a look and see what combination of vegetables you want to put together to create this satisfying dish.  You can add longer term storage crops like carrots, beets or parsnips as well if it's not during the growing season.You can leave out protein entirely to make it vegan, or add chicken, seafood, ground beef or turkey to amp up the protein.  It will still be delicious any way you prepare it.

Serves 4-6

Ingredients

• 2 Tablespoons neutral oil, we use Avocado oil
  
• 1 large onion, chopped finely
• 1 or 2 Maranatha Farm Garlic Coins
  
• 2 tsp. crushed fresh ginger, of 1 Maranatha Farm Ginger coin
• 2 tsp. yellow or brown mustard seed
• 1/4 tsp. crushed cayenne pepper
• 1 Tbsp. Honey
• 1 Tbsp. Salt or

                          Salt City Flake Salt

• 2 Tbsp. Lemongrass Paste, we like Angkor Cambosian Lemongrass Paste from Amazon
• 1 Tbsp. Garam Masala spice blend
• 1 fresh tomato, chopped, or 1 can (14.5 oz.) diced tomatoes, drained
• 1 can (14.5 oz.) of chickpeas
• 1 can (13.66 oz.) of coconut milk, we like Native Forest's Simple version with no gums
• 1 eggplant, cut into 1 inch cubes (optional)
• 1-2 medium potatoes, cut into 1 inch cubes
• 1 small-medium head of cauliflower, chopped
• 2 cups of carrots, butternut squash, green beans, or any veggie combo you like, all chopped in about 1 inch lengths
• 1 cup of Swiss Chard, Kale or Collard greens, chopped
• 1 red or green bell pepper, seeded and cut into strips (optional)
• 2-3 Tbsp. Fresh squeezed lime juice
• 1/2 cup chopped fresh chopped cilantro or basil, or a combination of both
• Optional add 1 pound of chopped chicken, seafood, or ground meat
• Optional 2 Tbsp. Peanut Butter
  
• Serve with steamed rice, or our 

  Cilantro Lime Rice

Method

1. Steam the cauliflower, potatoes, and the combination of vegetables (carrots, green beans, squash, etc.) for 10-12 minutes.
2. In a large sauté pan, add the oil and sauté the onions until translucent.
3. Add the eggplant and red pepper.  Sauté on medium-high heat until browned.  
4. Add the garlic, ginger, mustard seed, cayenne pepper, salt and Garam Masala, as well as any protein if adding and sauté until cooked through.
5. Add the chopped greens to the pan for a minute until wilted.
6. Add the chopped tomato, coconut milk, lime juice, honey, lemongrass paste, cilantro or basil, peanut butter (if using) and chickpeas and stir to incorporate.
7. Add the steamed vegetables and stir to incorporate and coat with the sauce. 
8. Serve with rice.