Curry Up Already!!-Yellow Curry with Veggies-Island Style

Straight Outta of Fiji
I wanna to give a shout out to the man I met at the market when I was doing an in store demo.
So, I mentioned before that I had a line of sauces on the market. One thing that I do is store promos; otherwise known as Demos. Y'all have seen us pushing wine or some kind of goodies to try. This particular demo resonated with me and has given me a new appreciation for Curry and it's different styles.
There I was, doing my selling Pesto sauces and a guy asked if this would go well with Curry. I didn't have a clue, but I said, that maybe because all the sauces have their own personalities. This man, stocky, thinning up top and beautiful caramel colored skin wearing a Hawaiian shirt told me about his home in Fiji. We speak food, so the conversation was a lengthy one, but one thing that made me ruminate, was his take on the basics of Island Style Curry.

Each style of cooking have their starting points; i.e. France with the Mirepoix: Carrot, Celery and Onion. Creole/New Orleans Cuisine: Trinity: Onion, Celery and Bell Pepper, the Islands: Onion, Garlic and Ginger

Since his conversation, I cooked in the style that he told me. Believe me folks, this is a delicious concoction of veggies to add as a base to soups, rice dishes, meat dishes and of course Curry. Once you've made this dish, which is really easy and fast, it will be a home run for any pot lick dinners. And another thing; it's Paleo and Gluten Free. Whaaat???

Yellow Curry with Veggies-Island Style
Ingredients:
1 Yellow Squash (medium size)
1 Zucchini (medium size)
6 Button Mushrooms-optional
1 Yellow or White Onion-medium size
4 Green Onions
6 Cloves of Garlic
Fresh Ginger (size of your thumb)-ranges about 1-1/2 tbls
1 Can of Coconut Milk-full fat
2 Tblsp of Curry Powder (Yellow)
2 Tblsp Coconut Oil (or Olive Oil)
1/2 tsp salt
1/2 tsp pepper or pinch of Red Pepper Flakes-(My Preference)
1 tsp Chicken or Vegetable Base (1 cup Chicken or Vegetable Broth may be substituted)
1/2 cup Water

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Cutting Your Veggies
Wash the squash real well. Trim the ends and do not peel. Cut the vegetable lengthwise down the center, then make another cut down the center. The Squash will like flat on your cutting board. Cut these into quarter moons about 1/2 " thick. Set aside.
Cut your onions: Do leave the root on the onion; it helps from crying. Cut dice up and leave to side. Green Onion, cut off roots and trim ends about 1 inch. Cut these in close slices. Keep some green aside for garnish. Peel garlic from its skin and smash with a cleaver or chef knife; chop finely and set in a small ramekin. Peel and chop your fresh ginger finely. You may grate if you wish. Cut the button mushrooms in either chunks or slices, trimming only the stem.

Cooking Instructions:
In a Dutch oven or 5 qt pot, heat pot on a medium heat and add the Coconut Oil. Add your onions, garlic and ginger to the oil. Cook until the onions get some color, then add the mushrooms. Mushrooms will put out some water and cause all the veggies that are sticking to the pot to de-glaze or lift the yummy bits from the bottom of the pot. Cook until these guys start to shrink.
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Open the coconut milk and incorporate into mix, add 1 tblsp of Curry powder, chicken base and pepper. At this time, all the ingredients are having a party. Getting good and tipsy. Cook for about 5 minutes.

Now, it looks as though it's a light yellow color, add more Curry powder, a teaspoon at a time. The Curry will darken, ending up with a hot dog yellow mustard pigment. Taste and see if more salt is needed. Add the Squash and Zucchini, cook for 10 minutes on medium heat and cover. The veggies will still be firm and not macerated.

Serve over Basmati or Jasmine Rice and garnish with Green Onion. Drink: Green or Jasmine Tea, Lager Beer, Wine: Pinot Grigio or Pinot Noir

Serves 4