The produce used in this recipe is at its peak during the summer months, which makes summer the perfect time to take advantage of their freshness. You'll taste the difference in your finished dish.
- 1 tablespoon organic trans fat-free buttery spread
- 1 tablespoon extra-virgin olive oil
- 1 large organic red onion, cut into thick slices
- 1 large organic yellow onion, cut into thick ribs
- 3 large cloves organic garlic, coarsely chopped
- 2 medium organic carrots, peeled and cut into 1/4-inch diagonal slices
- 2 teaspoons organic curry powder
- 1/2 teaspoon crushed organic red pepper flakes
- 1 large organic jalapeno pepper, finely chopped (optional)
- Sea salt and pepper, to taste
- 2 small organic zucchini, cut into 1/4-inch diagonal slices
- 1 1/4-ounce can light, pure coconut milk
- 1/4 cup water
- 1 small head organic escarole, washed well and cut into 2-inch lengths
- 2 local peaches, fresh or frozen, pitted and each cut into 6 wedges
- 1 tablespoon freshly squeezed organic lime juice (from about 1/2 lime)
- 1 cup cooked organic chickpeas, freshly cooked or canned, drained
- 1/4 cup coarsely chopped organic cilantro
- 3 cups cooked organic basmati brown rice
1. Heat the spread and the oil in a large, deep skillet over medium heat. Add the onions, garlic, and carrots. Add the curry powder, red pepper flakes, jalapeno pepper, salt, and pepper. Stir to coat the vegetables with the oil and spices. Cover and cook for 15 minutes, stirring occasionally until the onions soften and the vegetables release some of their juices. Stir in the zucchini, coconut milk, water, escarole, peaches, lime juice, and cooked chickpeas. Cover and continue cooking for 10 minutes, stirring occasionally, until the zucchini are tender and the chickpeas are heated through. Stir in the cilantro. Taste for seasonings.
2. Place the cooked rice in the center of a serving bowl. Spoon the curried vegetables and their juices around the rice.
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