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Farm Garden Coconut Curry with Chanterelles

A seasonal RizzieFarms curry featuring fresh garden cabbage, cherry tomatoes, cubanelle peppers, and golden chanterelle mushrooms simmered in a rich coconut curry sauce. The cabbage becomes silky and sweet, the tomatoes melt into the broth, and the chanterelles contribute a delicate woodland flavor that pairs beautifully with jasmine rice. A lighter hand with curry powder allows the mushrooms to shine while garam masala added at the finish brings warmth and complexity.

Total Time: 55 min

Ingredients

Vegetables & Mushrooms
  • 1 head cabbage, cored and thinly sliced (about 8 cups)
  • 12 ounces chanterelle mushrooms, cleaned and sliced if large
  • 2 cups cherry tomatoes, halved
  • 2 cubanelle peppers, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
Curry Sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1½ tablespoons Madras curry powder
  • 1 teaspoon ground turmeric
  • 1 can (13.5–14 oz) full-fat coconut milk
  • 1 cup chicken broth or vegetable broth
Seasoning & Finish
  • 1½ teaspoons kosher salt, or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon garam masala
  • 1 tablespoon lime juice
  • ¼ cup fresh cilantro or parsley, chopped
For Serving
  • 3 cups cooked jasmine rice
  • Lime wedges (optional)

Instructions

  1. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large Dutch oven or deep skillet over medium-high heat. Add 12 ounces chanterelle mushrooms and cook for 5–7 minutes until they release their moisture and begin to lightly brown. Season lightly with a pinch of salt. Transfer mushrooms to a bowl and reserve.
  2. Add the remaining 1 tablespoon vegetable oil to the pot. Add 1 sliced onion and 2 sliced cubanelle peppers. Cook for 5 minutes, stirring occasionally, until softened.
  3. Add 3 minced garlic cloves and 1 tablespoon minced ginger. Cook for 30 seconds until fragrant.
  4. Sprinkle in 1½ tablespoons curry powder and 1 teaspoon turmeric. Stir continuously for 30 seconds to bloom the spices.
  5. Add the sliced cabbage and toss well to coat with the spices. Cook for 3–4 minutes until the cabbage begins to wilt.
  6. Stir in 2 cups halved cherry tomatoes. Cook for 2 minutes, allowing some of the tomatoes to begin softening.
  7. Pour in 1 can coconut milk and 1 cup broth. Add 1½ teaspoons kosher salt and ½ teaspoon black pepper. Bring to a gentle simmer.
  8. Reduce heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the cabbage is tender and the tomatoes have partially broken down into the sauce.
  9. Return the reserved chanterelles to the pot and stir in 1 teaspoon garam masala. Simmer for 5 minutes to warm the mushrooms without overcooking them.
  10. Remove from heat. Stir in 1 tablespoon lime juice and ¼ cup chopped cilantro or parsley. Taste and adjust salt and pepper as needed.
  11. Serve hot over cooked jasmine rice with additional lime wedges if desired.

Notes

  • Chicken thighs, pork, shrimp, or tofu may be added. Cook separately and return to the curry during the final 5 minutes.
  • Chanterelles are delicate; sautéing them separately preserves their texture and flavor.
  • If the curry becomes too thick, add additional broth or water when reheating.
  • A pinch of red pepper flakes may be added for extra heat.

Tags

curry coconut chanterelles cabbage garden vegetables rice one-pot rizziefarms