Curried carrots with kale

Curried carrots with kale

How rescuing old veggies from my fridge led to a delicious new dish

I am an alchemist. This morning, I sat around lamenting that my fridge was filled with wilting greens, wrinkling tomatoes and softening carrots. Now, I sit with my belly full of one of the most delicious--and unlikely--concoctions I've ever been able to cobble together.

I guess one of the perks of subsisting on a plant-based diet is that you can toss  together the neglected remainders of your weekly meals and still come up with something pretty darn tasty. I don't know much about cooking meat, but I doubt somehow that different types of animal go together quite so nicely as a full pan of assorted veggies. Plants have friendly flavors; they mingle nicely, especially when you lubricate their interaction with a few strategic spices.

So the following stew (I guess it's a stew--maybe it's more of a stir-fry, depending on how you swing it) was born out of pure neglectfulness of my own groceries. Sometimes just eating what's in your fridge can be a real chore, especially when your favorite people keep inviting you out to eat at your favorite restaurants. But with only days, perhaps hours, left in the lives of my sequestered vegetables, I had to suck it up and take action. And gosh, I'm glad I did. This is some mighty tasty stuff, great over rice or maybe even wrapped up in some kind of tortilla. I don't know. Go nuts.


  • 2 tablespoons coconut oil
  • 2-3 carrots, chopped
  • 2-3 stalks of kale, rinsed, stemmed, and chopped
  • About a cup of grape, cherry, plum, or other non-traditional tomatoes, chopped
  • Half a medium-sized onion, diced
  • 2-3 cloves of garlic, minced
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon cayenne pepper
  • Salt
  • 1/4 cup almonds or pine nuts
  • 1/4 cup golden raisins

Heat up your coconut oil in a large wok or saute pan, then add carrots, onions, and garlic. Saute until the onions are lightly browned, just beginning to caramelize. Stir in curry powder, cumin, and cayenne. Cook for 2-3 minutes. When the spices are well-mixed in and the vegetables are fragrant, add the tomatoes. Let simmer for a few minutes, then stir in kale leaves. Sprinkle salt to taste. When the kale has lost its rigidity and turned a bright green, toss in the nuts and raisins. Cook everything, stirring, for another couple of minutes. Ladle over brown rice/whole wheat couscous/naan/grain of your choice. Enjoy the super-healthy flavor mosaic you've just created.