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Harvest Curry

A great way to use your CSA share is to incorporate the veggies into dishes you love, such as this savory curry soup.

1 carton of vegetable stock (or make your own with the veggie ends)
5 scallions, cut with scissors in small slices (green slices set aside for garnish)
1 handful of kale, chopped
1 pac choi, sliced thin
1 bunch turnips, sliced thin into matchstick pieces
1 bunch turnip greens, chopped
4 leaves of chard, sliced thin
4 carrots, sliced thin
2 squash (one green and one yellow, sliced thin)
2 cups peas (frozen or shell your own and save pods for stir fry)
1 can coconut milk
4 tbsp curry powder or paste
1/2 tbsp turmeric dried or fresh (minced)
2 tsp sea salt
2 tsp black pepper

Saute turnips, pac choi, carrots for 5 minutes in evoo. Add squash, all the greens (turnip greens, kale, chard) and white part of scallions and saute for 3 additional minutes.  Add peas. Add veggie stock and 1 can of coconut milk. Add 5 tbsp curry powder or paste (or make your own using authentic Indian spices), turmeric, salt and pepper. Simmer on low for a few minutes. Garnish with scallions.

Serve over a bed of basmati rice if you wish.

Cheers to simple meals using farm fresh ingredients!

This entry is related to the following products. Click on any of them for more information.
Kale, Swiss Chard, Carrot, Turnip, Scallions (Green Onion), Turnip Greens, Squash, Peas,
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