When I find myself in need of a spicy, delectable, and comforting dinner, my thoughts turn lightly to coconut milk curry.

Curry is one of those dishes that can take anything you throw at it. This makes it particularly vital as a tool for coping with the weekly CSA onslaught.

For instance, in this pan, we have:

- 1 yellow onion, chopped
- 1 purple kohlrabi, peeled and cubed
- 1 small white turnip, peeled and cubed
- 1 random broccoli stem, peeled and cubed
- 1 purple bell pepper, chopped
- 1 handful mixed green bush beans and scarlet runner beans, chopped
- 3 green onions, whites only, chopped


With cubed, seared tofu, coconut milk, and green curry paste, plus a base of jasmine rice, this made a totally delightful dinner. And, as an added bonus, the crisper was substantially roomier afterward.

Hooray for curry!

Green curry with tofu and CSA veg

1 block firm tofu
peanut oil
1 medium to large onion
2-3 cups mixed vegetables of your choice (or as above, if you happen to subscribe to my CSA)
1 cup coconut milk
~2 tbsp green curry paste, adjusted to taste
scallion greens or cilantro to garnish
your choice of grain or noodle accompaniment

Start an hour or two ahead of time by pressing your tofu. Cut your block of tofu in half, creating two thin, wide slabs. Put your tofu between two cutting boards and weigh it down with a heavy cast-iron pot or a bowlful of water. If you like, put a towel under one end of the bottom cutting board to keep the whole contraption at a slight angle. Let your tofu press for at least an hour to eliminate excess water.

When you're ready to cook, slice your tofu into cubes. Heat a wide saute pan, preferably nonstick or cast-iron, on medium to hot. Add a generous slug of peanut oil. Sear your tofu cubes, turning occasionally. When your tofu is golden brown on all sides, remove it to a plate and set it aside.

Now it's time to tackle your vegetables. Chop your onion into 1-inch chunks and add it to the residual oil in the pan. Cook, stirring or shaking the pan occasionally, for about 5-7 minutes, or until the onions begin to soften.

While the onions are cooking, start peeling and chopping all the rest of your vegetables, beginning with those that take the longest to cook. After your onions are tender, add the longer-cooking vegetables to the pan. Cook them for about ten minutes before adding any delicate vegetables. I started with kohlrabi, turnip, and broccoli stem, and reserved my peppers and beans until the end.

When all your vegetables are just barely tender, it's time to get your curry on. Add your coconut milk and curry paste to the pan and stir to mix. Bring everything to a simmer. Put the lid on the pan, reduce the heat to low, and simmer for about five to ten minutes. Taste and correct seasonings as necessary.

Add your reserved tofu to the pan for the last two to three minutes of cooking. When the tofu is hot through, you are done. Hooray!


We ladled our delightful green curry over big spoonfuls of jasmine rice and garnished it with scallion greens. You can eat yours over any grain you choose, or over a pile of slippery rice noodles if you prefer. It's all good.

What strategies do you use to transform your kohlrabi and turnips into a feast?