Dark Days 2013: Snow Day & Green Kuri Curry
Oh hi there, snow, where’d you come from and where’d you go?
Thursday was a dramatic drive home from work for me, a Southerner with no experience driving in snow. Sure, it’s snowed here before, sometimes dumping feet at a time, but I’d never had to drive in it. And when a storm hits in the middle of an incredibly stressful and busy workday, it’s no wonder that I barely made it out of downtown before the roads turned impassable. Thank heavens I bought new tires recently.
And I realize that taking pictures while driving in a snowstorm is maybe not the all-time smartest move. But you know. You do what you gotta do.
Dorian, however, was pretty thrilled to find us home a few hours early and, if nothing else, it meant she could chase snowflakes through the window as they fell. And glare at me when I bugged her long enough to get her to turn so I could snap a photo. That glare, it gets me every time.
And, a garden update, I guess, but the Chinese cabbages were all harvested. The only plants to really do much of anything in the winter garden, I figured they wouldn’t last the snow and sent G out with a knife to butcher them from roots. Conveniently, the images work well for a photo class I’m taking right now. The assignment: set the ISO to 200 and document something melancholic/depressing. I think harvesting cabbages before they’re ready counts, don’t you?
And, of course, we tromped around that evening to check out the neighborhood. In the beginning it was pouring, but the deluge slowed and left the streets blanketed and trees sugared.
Snow, for some reason, suggests curry to me–a hearty, spicy, vegetable laden green curry–and I can’t resist a play on words with red kuri squash. A kuri curry if you will.
While I’m lazy and use curry paste from a can, you can always go the extra mile and make your own. Closet Cooking’s recipe looks pretty stellar if you’re jonesing for fresh paste. The mix and match of vegetables is all up to you. I used what I had on hand–a red kuri squash that I roasted, frozen pak choi from the garden, frozen zucchini from last summer’s garden, frozen corn from a farmer at market, Twin Oaks plain tofu from near Charlottesville, Virginia. While not a 100% locally sourced meal, the main components, at least, are, and the simple broth is satisfying on a cold, winter day.
Green Kuri Curry
1 kuri squash, peeled, deseeded, and cut into 1/2″ chunks
1 tsp olive oil
1 16 oz package extra firm tofu, cut into bite sized pieces
1 tsp coconut oil
1 onion, chopped
2 c zucchini, cut into 1/2″ chunks
2 c frozen or fresh corn kernels
2 c pak choi, chopped into bite sized pieces
1 tbsp coconut oil
1 4 oz can green curry paste
1 14 oz can coconut milk
2 c cooked jasmine rice
Preheat the oven 400 degrees Fahrenheit.
Toss the kuri squash chunks with the olive oil and place in a single layer on a parchment lined baking tray. Roast for 15-20 minutes, until the squash are tender when poked with a fork. Remove from oven and set aside.
In a large skillet, warm 1 tsp coconut oil over medium heat. Add the tofu in a single layer and fry for 3-4 minutes on one side, until browned. Flip and fry for another 3-4 minutes until browned. Set aside.
In a work, warm 1 tbsp coconut oil over medium-high heat. Add the onion and cook 4-5 minutes, until translucent. Add the zucchini, corn, and pak choi and cook for 1-3 minutes (if fresh). (If working with frozen products, cook as long as needed to defrost.) Add the kuri squash and tofu, stir, and add the curry paste and coconut milk. Gently stir to combine and let simmer for 2-3 minutes.
Serve with jasmine rice.