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Veggie Curry

Reheating Veggie Curry!

It’s that time of year again! What time? The time where we all decide to eat more veggies. Oh, did nobody tell you? We all made that decision- I think you were there… maybe you missed it. Anyway, you agreed, and we’re so glad you did. Variety is the spice of life. If we diversify our diets, good things will happen- to our bodies, our local economies, and our planet as a whole. Farmers markets, sustainable sourcing, and mindful eating can solve not only our individual health problems- it can have an even more powerful impact on our global community as well. We’re doing our part by providing a veggie or vegan option for dinner every day- so that if you’re feeling like skipping out on the beef, we got you. However, with that said, I don’t want people thinking that I am anti-meat. Impossible for me. I love meat, but I just understand the value in a diversified diet. Like anything in life, too much of anything can be bad for you. So be mindful, and make a choice! That’s all we can do. Tonight, we’re making that choice pretty easy- by offering you a delicious roasted jackfruit and root veggie curry to rival any meaty saucy bowl out there. Silken curry, studded with roasted root veggies and shredded jackfruit, served atop a bed of aromatic wild rice, with sweet + spicy mushrooms, pickled radishes, and mustard greens from Applefield farms. Deeeeelish. 

To reheat: honestly, go for the microwave. The whole thing can just be popped right in there, nuked for a few minutes till hot, and eaten right out of the bowl. Easy. Alternatively, scoop the contents into an oven-safe vessel, and bake at 375F till everything is nice and hot. Mix it all up, and dive on in to a curry and veggie-filled wonderland.


If you got soy-braised chicken thighs:

I don’t blame you. These thighs, coming right from Joyce Farms, are no joke. A very sweet and aromatic braise turns chicken into a thing of beauty, and all you gotta do for these is warm them up in the braising liquid. In a small saucepan, warm the braising liquid over medium heat. Add the thighs, cover with a lid, and simmer till the thighs are warmed through and are nice and tender. If you’re feeling fancy, broil the warm thighs for 3-4 minutes to crisp up the skin. Alternatively, place them in a microwave safe dish, add the sauce, and nuke them till they’re hot. But much better to simmer (and maybe broil) till hot. Once they’re ready, plate them up on top of your curry bowl, and spoon some of the hot braising liquid on top. Enjoy!

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