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As the sun shines brightly and gardens burst with color, there’s nothing quite like a dish that captures the essence of summer. Introducing our Summer Garden Curry - a delightful and aromatic celebration of the season’s freshest produce! This recipe is not just a meal; it’s an experience that transports you to sun-drenched fields and vibrant farmers' markets. Bursting with the flavors of ripe peas, crisp kale, and fragrant herbs, this curry is a perfect way to savor the bounty of summer while nourishing your body. Whether you’re hosting a backyard gathering or enjoying a quiet evening at home, this dish will surely impress and satisfy. Let’s dive into the vibrant world of summer vegetables and spices that make this curry a must-try for any food lover!
Ingredients:
2 hands full of snow peas
1 big bunch of greens (e.g. Swiss Chard, Kale)
1 carrot
1 bunch of spring onions
1 bunch of cilantro
2tbsp canola oil
salt and pepper to taste
soy sauce
teriyaki sauce
1 can of coconut cream/milk
1 pack of tofu (prep in advance
Directions:
Prepare: Cut tofu into cubes, cure in soy sauce & teriyaki sauce for about 8hrs. Strain the cubes from the sauce, keep the sauce for later & then fry tofu in some canola oil until golden brown on all sides.
Rinse and prepare: Wash and cut the greens and carrot, wash and prepare the peas.
Fry: Heat sesame oil in a wok over medium heat. Quickly stir-fry vegetables for 3-5 min.
Add: Wash and cut spring onions into rings and add to the wok.
Sauce: Add the strained sauce from the tofu, add additional soy sauce, teriyaki sauce, salt and pepper to taste. Alternatively use your own favorite curry mixture.
Finishing Touches: Add coconut cream/milk and simmer until all vegetables are tender Add the tofu.
Enjoy!: Serve the curry over rice, decorate with cilantro and enjoy flat bread (naan or pita).
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