This Thai-inspired vegetable curry is a great way to incorporate whatever vegetables I have on hand from the csa. Here I roasted the squash, kohlrabi and turnips in the oven. In a large pot, I sauteed onions, lemongrass (always take back out because it can't be chewed) and an ancho pepper, added garlic, chopped carrots and chopped greens. I poured in a can of coconut milk. In order to maintain the Thai philosophy of including sweet, salty, spicy, sour and bitter in the dish, I added a little agave nectar, fish sauce, chili paste, fresh ginger (from my garden), spicy basil and fresh lime juice. With the addition of the roasted veggies, it had a lovely flavor. We poured it over brown rice, and there were no leftovers.
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