Green Curry with Summer Veggies

Last night I was craving curry. Not usually what I go for when it is 90 degrees out, but when my body asks for something I try to deliver!

I don’t know if it’s because I hadn’t made curry for a while or because the ingredients were straight from the farm, but it was the best curry I have ever made. It was so good that Dave had to keep telling me how good it was when he was eating it. :)

It was loaded with eggplant, carrots, bell peppers, kale, scallions, ginger, chickpeas, and peas. So good! You have to try it! Are you a curry lover too?!? Let me know in the comments.

Ingredients

2 medium japanese eggplants, sliced into coin shapes

2 scallions, sliced

2 medium carrots, sliced

6 small sweet peppers, cut into 1 inch strips

1 red bell pepper, cut into 1 inch strips

1 small bunch of kale, chopped

1 cup peas

1 cup cooked chickpeas

2” piece of ginger, minced

4 tbsp green curry paste (the amount I use varies, I do it by taste)

1 can coconut milk

2 tsp sesame oil

• Add sesame oil to cast iron pan along with ginger, scallions, and eggplant. Cook until eggplant is tender.

• Add carrots and peppers. Stirring occasionally until carrots and peppers begin to soften.

• In a small bowl mix curry paste and coconut milk. Add to cast iron pan.

• Stir in kale, peas, and cooked chickpeas. Continue cooking until kale wilts but is still bright green.

• Serve over rice and enjoy immediately!