I’ve been with our CSA for 3 years now and it’s been one of the better things that has happened to my cooking in recent years. We get a giant bag of vegetables each week and while we do receive an email letting us know a few days in advance what we’ll be getting, I barely glance at it. Truth be told, I’m not much of a planner and I like my share to be a surprise. So every Tuesday from June to October is like Christmas with a surprising amount and array of various vegetables.
So when a recent haul contained various summer squash, kale, chard, broccoli, cauliflower, and green onions I wanted to use up as much as I could in one meal so an asian inspired dragon bowl seemed like the perfect dinner. I mean, look at that colour and variety! It makes me hungry just looking at it. Coconut milk, lemongrass, ginger and the Almighty Sriracha play their roles as well. Everything gets tossed with my favorite rice stick noodles to make a hearty and filling feed – with no animal or gluten bits in sight.
curry vegetable dragon bowl
4 – 5 c assorted vegetables (kale, chard, carrots, celery, green onion, cauliflower, broccoli, summer squash, red sweet peppers, fresh peas, etc.)
1/2 pkg of medium rice stick noodles (225 g approx.)
1 c vegetable stock
2 T curry paste or powder
1 stalk lemongrass, minced
1 can of light coconut milk (14 oz)
1 T agave syrup or honey
1 T soy sauce or Bragg’s (Bragg’s is gluten-free)
1 T fresh ginger
2 T coconut oil
a big squirt of sriracha (optional)
1 lime, quartered
1. Use an assortment of fresh vegetables. Cut carrots, squash, cauliflower thinly so everything cooks at the same time. Chard and kale should have stems removed and can be sliced into thin ribbons, celery on the diagonal, etc. Set aside.
2. Boil a water in a large pot. Turn off heat and add rice stick. Let sit for 5 minutes, stirring once. Drain.
3. Meanwhile, in a small sauce pan, heat stock and bring to a boil. Reduce heat and add in lemongrass, ginger, coconut milk, honey, soy sauce or Bragg’s and half of the coconut oil. Let it simmer over medium heat for 10 minutes.
4. Add the last tablespoon of coconut into a large high-walled skillet or saucepan and let melt over med-high heat. Add in vegetables and saute for a few minutes until the colours are bright and the vegetables have slightly wilted. Add in the noodles, curry sauce and sriracha, if using, and give everything a good toss using tongs. Cook for another 5 minutes until noodles have cooked through. Serve in deep bowls and squeeze lime juice over top. Makes 4 portions or 2 gigantic ones.