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Rutabaga and Collard Green Curry
From Statesboro Market2Go
<p>A vegan curry made with local root veggies and greens! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: womenshealthmag.com (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
1 cup
Millet
1 tablespoon
Avocado or other neutral oil
3 pounds
Rutabaga (peeled and cut into 1½-inch chunks)
3
Shallots (thinly sliced)
1
Red pepper (sliced)
3 cloves
Garlic (finely chopped)
2 tablespoons
Red curry paste
2 13 ounce cans
Light coconut milk
5 cups
Roughly chopped collard greens (stems discarded, leaves)
1/2 teaspoon
Kosher salt
2 tablespoons
Creamy peanut butter
1/2 cup
Roughly chopped basil leaves
Chopped peanuts
Lime wedges
2 teaspoons
Ground cinnamon
Step by Step Instructions
- Cook millet as directed by the packaging.
- Heat the oil in a Dutch oven over medium heat, then saute the rutabaga for 15 minutes. Stir in the shallots and the pepper and saute for 2 minutes.
- Move the vegetables to the side of the Dutch oven, then add the garlic to the center and cook stirring for 30 seconds. Add the curry paste and cinnamon and cook stirring for 30 seconds.
- Stir in the coconut milk, and once the paste dissolves stir the mixture into the vegetables. Simmer, stirring occasionally for 20 to 25 minutes.
- Transfer 1 cup of liquid into a bowl and set it aside. Stir the collards into the Dutch oven and let cook for 3 minutes.
- Gradually stir the curry liquid and the salt into peanut butter until the mixture is smooth. Stir the mixture into the curry along with basil leaves.
- Serve the curry over millet topped with peanuts and lime wedges.