Throw-in-a-Pan Veggie Curry

I’ve received a bunch of requests for the veggie curry recipe I’m always making (I pretty much make this every Thursday), so here it is!  I usually wing-it, but I know many people prefer a formal recipe to follow.  I’m an impulsive, sloppy cook, and get annoyed with measuring; that is actually how this dish was born.  I think it evolved from an Indian Shrimp Curry recipe that I liked and adapted over time.

Here’s what you’ll need for two large adult and a toddler serving:

• One medium zucchini, chopped into large chunks
• One can diced tomatoes, juice drained if they are the watery kind
• One can coconut milk (full fat)
• One can chickpeas
• One jar green curry paste (Thai Kitchen brand)
• ~3 cloves garlic depending on how much you like, diced/minced
• 1-2 tsp fresh grated ginger or a whole lotta shakes of the powder kind
• Olive or coconut olive to coat the pan
• Basmati rice for your base

Here’s how to make it.:

1. Drizzle a genenous tbsp of olive (or coconut) olive in a pan and sauté zucchini over medium heat until it starts to brown
2. Add garlic
3. Add chickpeas and sauté another minute
4. Add drained tomatoes
5. Sprinkle mixture with salt, pepper, and ginger
6. Turn heat down to low/simmer and slowly stir in coconut milk
7. Bring everything to a boil for a moment, and then turn back down to simmer for a bit. (At this point, I usually let it simmer for 10 minutes or so before serving to Emerson and then I add in the green curry at the end so it’s not too spicy for her).
8. Add 2-3 heaping tablespoons of green curry paste depending on your taste. Simmer for 20-30 minutes until liquid thickens and starts to look orange.
9. Serve with rice!

That neon orange color and thick sauce is your hint that it’s done. Sometimes I forget about it while I’m putting Emerson to bed and it simmers for like an hour. Those are the best batches.

If you make it, let me know how it turns out!