As you know, when I cook my goal is to make healthy and delicious dishes that have a nice balance of (usually hidden) vegetables to help bulk up or enhance the flavors of their indulgent counterparts. Every now and then, my husband and I will have a splurge dinner that involves amazing bread and different oils and aged vinegars. Occasionally we will add some fresh mozzarella and tomato to the mix so it feels slightly more well rounded.
This recipe is the tale of what happens the night after.
How do you celebrate 4th of July? Some people put together patriotic outfits. Many watch fireworks of some kind. And I’d venture to guess that everyone who celebrates 4th of July does it with food. Hamburgers and hot-dogs. Coleslaw and potato salad. Desserts with strawberries and blueberries. There are so many options! This is not a story about any of those. This is the story about a humble cake whose insides reveal an awe-inspiring surprise.
As this week started I found myself with dinner plans on 3 of 5 weeknights and way too much of last week’s CSA produce that still needed to be used. The problem was that my assortment was a bit random: a million garlic scapes, purple kohlrabi, a giant head of broccoli, and collard greens. I knew I needed to use the lot of it in one epic dish. After some research and a bit of searching on pinterest, I decided that when life gives you an abundance of veggies… make a curry! And OH.MY.GOD. was I glad I did.