The Fridge Clearing Special!
We always buy too many beautiful vegetables! Thinking we are going to eat SUPER healthy that week, so we stock up on everything that looks wonderful in the organic vege isle. What always happens is life gets in the way of cooking some nights, then later in the week we have ourselves a vegetable crisis! Every time we open the fridge the vegetables stare at us, begging to get eaten before they go bad.
It is all very stressful.
We found a great recipe from our friend Onna that helped us, in one beautiful and delicious dish, use ALL our vegetables! And we did it thanks to the super hero of all spice mixtures – curry!
This Thai Curry dish is super easy to make, and goes great with any flavored or plain rice you have in your cupboard. We used a basil-chili rice for the adults, and good old-fashioned Basmati for the kids. We tapped our box (shhh!) of California pinot grigio, and turned a Friday night into a Thai adventure.
We make this with two cast iron pots – one for the curry and one for the vegetables. Meat eaters can throw anything in here also and it would be just as great. The recipe below is all of the vegetables we had on hand, but literally any vegetable would taste great in this mixture. Making it separately also allows the non-fans of the curry to have the charred veges with whatever sauce they want (which helped with our kids since we went with a spicier curry).
Combine and enjoy! One thing to add (if you have it around) would be some fresh cilatrno or a squeeze of lime juice. The leftovers of this dish the next day, in my opinion, are even better than the original – so go ahead and cook all those veges in your fridge now and have lunch ready tomorrow!
Isabella & Ryan
This is the one section Isabella is currently collaborating on with another. She's learning to cook, while her husband is already an excellent chef. You can follow Ryan on Pinterest: @rmccaffr