Green and Yellow Curry

I've been making a lot of curries lately, but somehow ran into a recipe rut with them. I was following the same pattern a little too consistently. Bittman has, in How to Cook Everything Vegetarian, a recipe of brussels sprouts braised in coconut milk. In this recipe, I took that basic idea and modified it into a full main dish by adding protein and more vegetables. The results were lighter tasting than my usual curries and worthy of overindulgence

1 Tbs peanut oil
1 onion, chopped
1 pound turkey or chicken breast, chopped into small bite sized pieces
2 pounds brussels sprouts, trimmed and sliced in half through the stem
2 zucchini, scrubbed and diced
2 Tbs curry powder
1 15 oz can chickpeas
1 15 oz can coconut milk
salt and pepper to taste

saute the onion in the oil over medium heat. When the onion begins to soften, add the turkey/chicken stirring occasionally until the meat is browned all over.

Add the Brussels sprouts. Stir Occasionally. It's ok if the brussels sprouts get brown in a few spots. The idea is that they need a head start cooking. Let them sizzle for 10 minutes. Add curry powder, zucchini, and chickpeas. Stir until the curry powder is fragrant, 1-2 minutes. Add coconut milk and enough water to almost cover. Add salt.

Turn down the heat until the contents bubble gently. Cover and simmer 10-15 minutes. Adjust seasoning and serve over rice.