Feeding the 5000 Front Range, a free festival aimed at raising awareness of growing food waste issues in Denver and around the world, will provide a free lunch to thousands made entirely from fresh, quality ingredients that would have otherwise been wasted, on Friday, Oct. 14, 2016, from 11 a.m. to 4 p.m. at Skyline Park. The festival, held just prior to World Food Day, is one of the 40-odd events of its kind spearheaded by London-based nonprofit Feedback, which works to end waste at every level of the food system.
Vegetable “Madras Style” Curry
This recipe makes 1.5L of finished soup. Or 6 nice portions
Keep in mind that prepping all of the vegetables in advance will ensure that you will not be distracted by additional items that need to be prepared as you cook. While the curry cooks, you can prepare the breadcrumb garnish. As in any recipe, please read through to the bottom to ensure that you have what you need: hot oven, the correct pots/pans, and correct ingredients. This recipe was developed to accommodate any additional vegetables that you have around the house or out in the garden. Incorporate hard vegetables (hard squash, sweet potato, fennel) in the beginning of the cooking process, along with the onion and such. Softer or ripe tender veg should be added in the last moments of cooking or as a garnish. Examples of these would be summer squash, tomato, or even eggplant. Enjoy!
Curry Coconut Base- In lieu of stock we will make a nicely spiced curry broth.
- 30 grams canola or other cooking oil
- 45 grams julienne ginger root
- 40 grams sliced garlic
- 15 grams Madras Style curry powder
- 800mL water
- 200mL full-fat coconut milk
Preheat a medium sized sauce pot and add oil. Once oil ripples but doesn’t smoke (you’ll know when you see it) add garlic, ginger and toast lightly, this will happen fairly quickly so don’t walk away. Next add curry powder, reduce heat and cook until very fragrant and bright yellow. Reduce heat further and allow curry flavors to mellow for 3-4 minutes and finally add the coconut milk and water. Bring mixture to a boil and then reduce to a very low simmer. The idea here is to speed up the layering and balance of flavor that good curry is known for. Keep this mixture hot to be added to the vegetable sauté in the next step.
Vegetable Mixture for Curry
- 200 grams diced yellow onion
- 200 grams diced leeks
- 160 grams carrots, diced
- 160 grams celery, diced
- 60 grams red bell pepper, diced
- 20 grams jalapeño pepper, finely minced (seeds removed from ½ of the quantity)
- 50 grams canola oil
- 10 grams kosher salt
Preheat a 4L stock pot and add oil. Once oil is warm add all of the vegetables and cook on medium heat. Once the vegetables have given up their water (when the steam that rising from the pot seems to stop) turn up the heat slightly and cook until the vegetables begin to caramelize ever so slightly. Add the “Curry Coconut Base” from above at once. Stir to incorporate, bring to a boil, reduce to a gentle simmer and cook for at least 30 minutes but not more than an hour (the vegetables will lose all of their texture). Season with the salt to taste, if you have over-reduced the base the 10grams of salt will render the curry salty, under-reduced versions may need additional salt.
Cilantro Lime Breadcrumbs
- 1/8 bunch cilantro, stem and all
- zest of ½ lime
- 20 grams canola oil
- 25 grams breadcrumbs
- 2 grams salt
Purée the cilantro, oil, lime zest and salt in a blender. Stir into breadcrumbs and toast in a 350 degree oven for 7-9 minutes, until still bright green but toasted.
Squeeze of Lime
Heat curry and serve in hot soup bowls, spoon crumbs onto curry, squeeze a little lime over the soup and enjoy! Use with your favorite veg and if you like add some grilled meat. Great with anything from lamb to shrimp. Happy eating!