iEat Green - 08/22/13

This week, my guest is Martha Page, the Executive Director of Hartford Food System, Inc. The Hartford Food System is a nonprofit organization devoted to food security programs, including urban agriculture, policy, and advocacy since 1978. The work that the Hartford Food System is doing in, and around, the Hartford area is so needed and has made a difference in so many people’s lives. 

Summer Coconut Curry with Chick Peas 

Serves 8 ¼ cup coconut oil 2 tablespoon scraped, finely chopped fresh ginger root 2 tablespoon finely chopped garlic 1 onion, chopped or sliced 2 teaspoons salt 3 carrots, cut in bite size pieces 2 baby eggplants, ends removed, cut length wise, each half cut into thirds, and then into small chunks 2 cups green beans 1 broccoli 1 can chick peas, drained 2 large or 4 small cooked potatoes, cut into chunks 2 cups collard greens, stems removed, cut into small pieces 1 can fire roasted tomatoes 1 Tbs red curry paste 1 can coconut milk 2 tablespoons chopped fresh cilantro In a large wok, heat the oil over high heat until a drop of water flickered into it, splutters instantly. Stir in the ginger and garlic, and then add the onions, carrots, and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and golden brown. Add the eggplant and green beans, and cook for another 5 minutes. Add the broccoli, and collard greens, and cook for another 5 minutes. Add the fire roasted tomatoes, potatoes and chick peas, and let cook down for another 5 minutes. Make a mixture with the curry paste and the coconut milk. Add to the vegetables. Cover and reduce heat to low. Simmer for 10 more minutes. Adjust seasonings to taste, by adding more salt, garlic or ginger, or red curry paste. Sprinkle with the 2 tablespoons of fresh cilantro. Serve with Saffron Rice, or Saffron Quinoa!