Tuesday, May 29, 2012

Notes from Nikki-Curried Spinach and Garlic Scapes

Photo by Kiah Graham
You kow the haverst season has officially begun when Nikki offers up her amazing recipes.  Enjoy!

Spinach, Cauliflower, and Coconut Curry

I am so pleased to be sitting down to type my first recipe of the season! This may seem like an odd thing to be cooking during a heat wave, but, truth be told, I turned on the air conditioning. I know, I totally caved. All this heat and humidity and it's still May! I just couldn't do it. Plus I had spinach and garlic scapes from Inverbrook in the fridge, along with a head of cauliflower that desperately needed to be used or it was headed to the compost pile. Add to those a flourishing cilantro plant that was trying to bolt (why can't I grow cilantro?!), and the rest is history. It had to be done. A lovely curry over rice. I hope you enjoy it as much as we did. You can always wait for a cooler day to make it. :-)


4-6 T cold-pressed, organic coconut oil
1 large yellow onion, chopped
2-3 garlic scapes, chopped (or 3-4 cloves of garlic minced)
2-3 T of your favorite curry powder
sea salt
1 bag of Inverbrook spinach, washed, stemmed and torn into appropriately-sized pieces (however you like it [you can also substitute a bunch of kale or chard])
1 head of cauliflower, cored and broken or chopped into small florets (bite-szed)
2 lbs boneless, skinless chicken thighs (optional)
1 can chickpeas, drained and rinsed (use 2-3 cans if you're omitting the chicken)
1 can coconut milk (not light)
1 28 oz can chopped tomatoes
Generous handful of chopped cilantro leaves

Steamed basmati rice

1. Saute the onions and garlic scapes in 2-3 T coconut oil over medium heat until the onions are translucent.
2. Add the curry powder and stir to combine.
3. Throw in sea salt to fit your liking.
4. Add the tomatoes and coconut milk and bring to a simmer.
5. If you are using the chicken, brown it on both sides in 2-3 T coconut oil in separate pan over medium high heat. Once it is finished browning, place it in the pan with the simmering tomatoes and coconut milk.
6. Add the cauliflower to the simmering tomatoes and coconut milk and simmer until the cauliflower is soft and the chicken is cooked through.
7. Add the spinach to the mix, stirring until wilted.
8. Add in the chickpeas.
9. Turn off the heat and add the cilantro.
10. Taste and adjust the seasoning.
11. Serve atop a bed of steamy basmati rice.

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