Peanut Coconut Curry

Peanut Coconut Curry
Originally uploaded by plainsight.

When we lived in Seattle, I would often cook with my friend Cynthia. Usually, we'd do it at her house, because she had a larger kitchen. The kids would run around and entertain each other, and we'd make dinner.

We usually did this on nights when James was away on his ship, or her husband was traveling for work, but sometimes the guys would show up in time to eat. This curry was a favorite of ours. We adapted the recipe from a cookbook of Cynthia's (I don't remember which), but we made it much, much richer by upping the coconut and peanut content, and we toned down the heat (i.e. cayenne) so the kids would maybe try it.

I haven't made it in a long time, but I did on Monday night. I called Cynthia to say "do we really use a whole can of coconut milk in this?" She reassured me, that my notes were accurate. And everyone but Jay devoured it (he is still a pretty picky two-year-old, but I don't complain because he likes most vegetables, he just likes his food straight up, no sauces). I served four adults and two kids, and there were enough leftovers for four people tonight, so it does make a big batch.

A side note--this recipe could easily be converted for the slow cooker. I would just sauté the onions with the oil and spices, then add everything but the greens to the cooker and cook on low for 6-8 hours (until potatoes are soft), add the greens in the last 20 minutes of cooking.

The Recipe
(serve over brown rice -- I made 3 cups dry rice and that was plenty for this recipe, as I said it serves a crowd)

1 T olive oil
1 large onion, diced
1 T. cumin
1 T. yellow mustard seeds
2 t. ground coriander
1 t. turmeric
1 t. paprika
1/4 t. cayenne pepper (optional)
3 in. piece of ginger, peeled and grated
2 cloves garlic, minced
1 can diced tomatoes, drained
1 med. sweet potato, peeled and diced small
1 can garbanzo beans
1 can white beans (some times I use those heirloom speckled beans)
2 med-large yukon gold potatoes, diced (not peeled)
1 15 oz. can coconut milk (I use full fat, but low fat is also fine)
1/2 c. smooth (unsweetened) peanut butter
1 lb greens (I like collards or mustard greens--spinach works fine too), roughly chopped
Salt and pepper to taste

Sauté onion in oil over med. heat, add spices, and cook until onion is translucent. Add garlic, ginger and sweet and white potatoes. Sauté for 10-15 minutes.

Add coconut milk, tomato, peanut butter and beans. Reduce heat, cover and simmer until potatoes are soft (can take up to 40 minutes). This is a good time to make the rice.

Just before serving, add the greens and cook until wilted.

Serve over brown rice.