Chickpea & Tatsio Coconut Curry
We were in need of a little comfort food this weekend. I’ll save some of the details for a Fridays at the Farm post but the long and short is that we’ve lost hundreds and hundreds of dollars worth of crops to gophers. The damage has been devastating and our hearts are feeling pretty heavy at the moment. With our first CSA drop off of the 2016 season just one week away, and farmers markets and restaurant deliveries in full swing, major hiccups like this are just not part of the plan. And while we’ve battled predators and crop failures in the past, this year it feels more overwhelming than ever. In the end, we’ll somehow be just fine and all of our customers will be fed a variety of delicious fruits and vegetables but damn….it’s heartbreaking to watch time, money and backbreaking work be destroyed in a matter of 2 days. As I walked around the farm closing things down for the evening tears filled my eyes. The fields– which were blossoming with so much growth and life just a few days ago– now have major gaps and sections that have been completely wiped out. It’s an awful feeling that has settled in our chests and both Taylor and I have been feeling totally defeated. The good news is that there are still plenty of crops thriving. We’re doing our best to keep our heads held high and to keep trucking along. There may be a gopher BBQ happening at the farm soon. Swing in with your favorite barbecue sauce! Just kidding…kind of.
This soup was just what the doctor ordered. We got some much needed rain Saturday and Sunday and with cooler temperatures a cozy bowl of chickpea curry really hit the spot. We harvested a lot of tatsio to bring to the farmers market on Saturday morning and didn’t sell out so we used the leftovers in this simple curry. Tatsoi is one of my favorite Asian greens and if you aren’t familiar with it I encourage you to pick some up the next time you cruise by it at the market. It has a similar flavor to spinach and is great eaten raw but I particularly love adding it to soups, stews and even pasta dishes. It’s absolutely lovely when it wilts down a bit and becomes tender and lightly sweet.
I know Taylor and I aren’t the only ones battling unpredictable and upsetting challenges. In the grand scheme of things this is minor and I know many of you are dealing with WAY bigger life obstacles. If that’s the case I hope you find comfort in this simple soup.
Grab a spoon!
Chickpea & Tatsoi Coconut Curry
Prep Time: 10 minutes Cook Time: 40 minutes Serves: 4
- 1 cup basmati rice (or rice of choice)
- 2 Tablespoons coconut oil
- 1 medium sized onion, diced
- 3 cloves of garlic, minced
- 2 teaspoons curry powder
- 1/4 teaspoon crushed red pepper flakes
- salt and pepper freshly ground black pepper
- 1/2 cup vegetables stock (or water)
- 1 (15 ounce) can of chickpeas, drained
- 1 (15 ounce) can full-fat coconut milk
- 1 Tablespoon fresh lime juice
- 3 cups roughly chopped tatsoi (or bok choy)
- Cook the rice according to specific instructions on the package.
- Heat the oil in a large dutch oven or soup pot over medium heat. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic, curry powder, red pepper flakes and a healthy pinch of salt and pepper. Cook for 1 minute longer, stirring often to coat the onion and garlic in the spices.
- Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add the lime juice and tatsoi and keep on low heat until the tatsoi wilts down. Season to taste with additional salt and pepper.
- Serve the soup with a scoop of rice and enjoy.
Notes*Use this recipe as a guide *If you cannot find tatsoi or bok choy you can substitute with spinach *Adjust measurements and ingredients as necessary