THAI CHICKPEA CURRY

To prepare the vegetables, cut each okra on the bias (diagonally) into two pieces. Do the same with each snap pea. It opens up the seeds and gives the vegetables a fresh look. End each zucchini and cut lengthwise in half and then slice into 1/8” thick slices. Set all aside.

To make the curry, using a large high-sided skillet (you can use a dutch oven), heat 2 tbsp grapeseed oil over medium-high heat, add the shallot, lemongrass, ginger and chilies. Cook until the shallot starting to get transparent and the ginger and chilies have softened, about 4 minutes. Add the curry powder and turmeric. Stir, coating and toasting the spices, about 1 minute. Add the coconut milk, water and fish sauce. Stir well with a whisk or wooden spoon until fully incorporated and a nice reddish cream forms. Reduce the heat to medium and let simmer for 5-7 minutes until the sauce has thickened slightly. Add the chickpeas and cook for 2 minutes until the chickpeas have been heated through but also have broken down just very slightly.

Meanwhile, once you have the curry sauce reducing, over a medium high heat, heat the remaining tablespoon of oil in a non-stick skillet. Add the shallot and sauté for 1 minute. Add the okra, snap peas and zucchini and sauté for approximately 2 minutes. Once curry sauce is done, add the vegetables to the sauce, stir in the basil leaves and serve. Top with fresh sprigs of mint and cilantro.