Green Garden Curry

1 Tablespoon Coconut Oil

3 Medium Shallots, Diced

4 Cubes Frozen Minced Garlic*

3 Cubes Frozen Minced Ginger**

1 Medium-Sized Fresh Jalapeno, Finely Minced

1 1/2 Tablespoons Lime Juice

3 2-Inch Long Stalks Dried Lemongrass or 1 Stalk Fresh, Bashed and Bruised

1 1/2 Teaspoons Cumin Seeds

1 Teaspoon Brown Mustard Seeds

1 Teaspoon Ground Coriander

1/2 Teaspoon Ground Fenugreek

1/4 -1/2 Teaspoon Crushed Red Pepper Flakes

1 Cup Full-Fat Coconut Milk

1 Cup Snow Peas

1/2 Cup Frozen Green Peas

1 Cup Shelled and Peeled Fava Beans, Fresh or Frozen

4 Cubes Frozen Chopped Basil**

Salt and Ground Black Pepper, to taste

Brown Basmati Rice, to Serve

*1 cube is equal to 1 whole clove.

**1 cube is equal to 1 teaspoon.

Set a large saucepan over moderate heat and add the coconut oil in first, allowing it to fully melt. Once liquified, introduce the shallots, garlic, ginger, and jalapeno. Saute for 6 - 8 minutes, until the cubes have broken down and the entire mixture is highly aromatic, as the shallots begin to take on a golden-brown hue. Deglaze with the lime juice, scraping the bottom of the pan to ensure that nothing sticks and all of the brown bits are incorporated. Next, introduce your whole but bruised lemongrass along with the remaining spices. Stir periodically, cooking for 5 - 6 minutes until it smells irresistible.

Pour in the coconut milk, turn down the heat to medium-low, and bring the mixture to a simmer. Add the snow peas, green peas, and fava beans next, stirring to combine, and let stew gently for 10 - 15 minutes, until the snow peas are bright green and the fava beans are tender. Pop in the basil cubes last, cooking just until they've completely dissolved and melded seamlessly into the curry before removing the pot from the heat.

Season with salt and pepper according to taste, and serve immediately over brown rice.

Makes 3 - 4 Servings

©Hannah Kaminsky