Coconut curry is one of our go-to mindless meals; it’s healthy, delicious, infinitely malleable, and suited to weather of all seasons. This time of year, all I have to do is push my metaphorical shopping cart through the garden and toss in everything that looks good. Today’s specials were carrots, red and green onions, zucchini, beans, tomatoes, Thai and lime basil, cilantro sprouts, and nasturtium leaves.
With the addition of half a can of coconut milk and some cubed (local) tofu- plus the requisite spices it made for a perfect, easy dinner. I had a good amount of our giant cabbage left over from a fresh batch of kimchi I made in the morning, so I braised it in Riesling and ras-el-hanout for a nice green side dish. And speaking of Riesling and no-brainers, that is in fact what we drank: a 2007 Peter Stolleis Kabinett Trocken Haardter Herzog, which was perfectly nice with the food. The most interesting thing about the wine was the glass stopper used in place of a cork- I’ve never seen it before- with a thin plastic gasket that I can’t imagine would keep its seal over a long period. But this is not a wine meant for aging, and I applaud the recyclability.