Potato, Spinach and Green Bean Curry

A “satvika” style Indian recipe with no onions or garlic, this is a tomato-based curry with  a tropical twist from the coconut milk.  

In a large saucepan or wok, heat 2 T. coconut oil and add 2 1/2 C. chopped canned tomatoes.  When the tomatoes begin to bubble, add 1 T. turmeric powder, 1 t. crushed black mustard seeds, and 1/2 t. crushed red chile flakes or more if you like it spicier.

Wash 1 lb. of potatoes and cut into small cubes.  Add to the pan along with 1 C. water and 1 1/2 t. salt and bring to a boil.

Wash and trim 1/2 lb. of green beans and cut into bite-sized pieces.

When the potatoes are tender, add the green beans along with 1 C. coconut milk.  Simmer until they are tender.

Add 4 cups of spinach leaves, stir into the curry and then turn off the heat.

CLICK HERE FOR MEMBER NEWS

Just in Time for Spring

Spring Equinox was Monday, and just in time we are officially starting asparagus season.  We had a bit of a false start this year, but it’s here now for real, and should continue through April and well into May. In … Continue reading

Good News about Groundwater

Yesterday we did something on the farm that we haven’t done since early November:  we turned a pump on to irrigate a field.  It was just one field, and we didn’t water for very long.  The ground in all of … Continue reading

Waiting for the Mud to Dry

A lot has changed since the first humans figured out that you could stick a seed in the soil and grow food.  But one thing has remained the same:  with a few exceptions*, you can’t plant in wet soil. For … Continue reading