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We’re entering the very end of a long and dark winter here at the farm. And as spring teases us with longer, sunnier, and warmer days I still have to remind myself that the spring greens and all the fresh veggies are still a good long month away from being available. So, as we work and prep the fields for spring and summer planting, we’re eating our way through this transitional season with simple meals like this curry. This is one of those hearty dishes that comes together quite quickly, with minimal fuss but is bursting with a lot of flavor and great textures. The spiciness of the curry is balanced out by the sweet potatoes and some dried apricots (that we saved from a neighbors farm last summer and I totally forgot about!!) The curry is topped with some fresh cilantro, crushed hazelnuts and tangy yogurt for the perfect late winter/early spring dinner.

I hope you all enjoy this meal as much as we did. Cheers to longer days, warmer weather and hopefully a great growing season!