Hurray, it’s almost the weekend! Turn your leftover veggies into one simple-to-make curry with this savory, spicy dish from An Everlasting Meal by Tamar Adler.
1/2 onion, cut into large dice
peanut oil or olive oil
1/2 teaspoon, combined, ground turmeric, ground cardamom, and ground cumin
1/2 teaspoon flaked chile; if you have a whole, fresh chile, mince it and use instead
1/2 cup cooked chickpeas or black-eyed peas, canned or cooked from dried
1/2 to 1 can coconut milk
1 cup other liquid (chicken stock, strange liquid requisitioned from cooking vegetables, or water)
2 or 3 pieces lemon rind
optional: 1 teaspoon Thai or Vietnamese fish sauce
2 cups cooked vegetables
1/2 cup toasted peanuts
Fresh lemon juice
Fresh mint or basil leaves
Cook the onion in peanut or olive oil, adding salt as soon as you add the onion. Add the spices and the chile. Once the spices are fragrant, add the beans, then add all the liquid and lemon rind.
Cook, stirring occasionally, at below a simmer until the beans are very tender, about 1/2 hour. Add the fish sauce if you are using it. Add the vegetables and peanuts and cook for 15 minutes on low heat. When everything seems integrated, taste the curry. Add salt if it needs it and a big squeeze of lemon juice.
Serve on rice, topped with fresh herbs.