Market Recipe: Curried Carrots & Cabbage

Curried Carrots & Cabbage
By Market Chef Maggie Perkins

1 tablespoon toasted sesame oil
1 tablespoon Texas Hill Country Olive Co. extra virgin olive oil
1 bunch young carrots, sliced
1 small head purple cabbage, shredded
1 bunch scallions, sliced
1 bunch green garlic, minced
Bouldin Food Forest Thai Basil Herb Salts
2 tablespoons red curry paste
1/2 can coconut milk (see Notes, below)
Buster’s Smoked Pecans— maple
In a large skillet over medium high heat, heat oils to shimmering. Add carrots and sauté, stirring frequently, until slightly browned on edges, about five minutes.Add cabbage to carrots, continuing to sauté until limp, about 3-5 minutes.

Add green onion and green garlic, combining well, and sauté until limp, about 3-5 minutes.

Remove all from skillet with a slotted spoon, reserving on a serving platter. Season liberally with Thai Basil Herb Salt or seasoning of your choice.

Add 2 teaspoons cooking fat to pan over medium high heat. When heated to a shimmer, add curry paste. Pressing with the back of a spoon, heat through until softened. Reduce heat to medium. Gradually add 1/2 can coconut milk, the solid “cream-like” top first, stirring into curry paste as lumps smoothen and disappear. Feel free to add more coconut milk if a thinner, tamer sauce is desired. Stir until smooth and heated through.

Pour sauce over vegetables, tossing to coat. Top with Buster’s Smoked Pecans, maple-flavored.

At the Sunday market at Mueller, we substituted Mother Culture maple-pecan yogurt for the coconut milk, and topped the vegetables with Harper & Soul Provisions Cardomom & Coconut savory & sweet nut blends.

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