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by Ken Bergeron
November 24, 2021
6 cups carrots, half moon slices
5 cups broccoli, peeled and cut into ½-inch pieces
6 cups zucchini, half moon slices
4 cups onions, quartered and thinly sliced
2 tablespoons peanut oil
4 teaspoons garlic ,minced
2 tablespoons ginger
1½ cups sweet red bell pepper, large dice
1 tablespoon curry powder
1 teaspoon lemon zest, minced
1 tablespoon lemon juice
1 tablespoon Thai green chile paste
1 teaspoon salt
⅓ cup flour
1 cup non-sweetened grated coconut
1½ cups fresh tomatoes, medium dice
1 cup roasted peanuts
2 tablespoons fresh basil, chopped
1. Blanch the carrots, broccoli, and zucchini in salted boiling water by placing carrots in pot first for four minutes, then add broccoli and zucchini for two minutes or until brightly colored and al dente. Drain off resulting stock, reserving 4 cups, and keep hot. Shock the vegetables under cold running water, drain and set aside.
2. Sauté the onions in peanut oil over medium heat for about five minutes. Add the ginger, garlic, and red pepper and sauté five minutes. Stir in the curry powder, lemon zest, lemon juice, chile paste and salt; then stir in the flour and coconut. Stir in the reserved hot stock, the tomatoes and the blanched vegetables. Bring mixture to a boil and then simmer for five minutes. Season to taste. Garnish with peanuts and freshly chopped basil.
Photo credit: Hannah Kaminsky
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