This recipe is adapted from one in the New York Times. A nice reminder that vegan curries are delicious and coconut milk goes with so many vegetables.
Ingredients:
Coconut oil 1 onion, chopped Salt and pepper 1 teaspoon grated garlic 1 tablespoon grated ginger As much of one of your jalapenos as you would like 1 tablespoon turmeric 1 tablespoon soy sauce Zest and juice of 1 lime 1 small can coconut milk Your zucchini from today’s box, plus any other summer squash you have lurking in the vegetable drawer Mint, basil and cilantro, for garnish if you wish
Preparation:
Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened without browning, about 5 minutes. Add garlic, ginger, chile, turmeric, soy sauce and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes. Add summer squash and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat. Transfer summer squash and sauce to a deep, wide serving dish or divide among large soup bowls.