A few weeks ago, my refrigerator was filled with tomato sauces and chicken. I had made that huge, seven-pound chicken which I ate for at least five days (sandwiches, tacos, chicken salad).

As for the tomato sauce, Judy Robertson gave me some from her garden and two other condo friends gave me their mothers’ recipe for sauce with chicken while another gave me some topped with her own ricotta-filled shells.

Then there was more chicken. For the first time since the dreaded COVID pandemic, friends and I ate dinner at our favorite-always restaurant, Sneekers, on a Friday night.

Dick had his go-to fish and chips (baked potato, no coleslaw), Judy had an enormous mac and cheese loaded with lobster while I had the chicken-fried chicken (fried boneless, skinless chicken, mashed potato and the white, black-pepper-flicked, gravy, the southern people love for their chicken-fried steak.)

In any case, I am now craving vegetables, mushrooms in particular. I am not brave enough to forage, but I love them. This recipe includes just about every vegetable plus mushrooms.

Curry Vegetables

Adapted from Bon Appetit, September, 2021

6 tablespoons coconut oil, divided

6 cups 1-inch mixed veggies (zucchini, carrots, cauliflower, eggplant, okra and/or mushrooms

Kosher salt, freshly ground pepper, to taste

1 2-inch piece turmeric peeled (or ½ teaspoon ground turmeric}

2 tablespoons curry powder

2 teaspoons ground coriander

1 medium onion, finely chopped

2 garlic cloves, thinly sliced

1 2-inch piece ginger, peeled, finely grated

1 habanero, Fresno or jalapeno chile, finely chopped

1 13.5 ounce can full-fat unsweetened coconut milk

1½ cups low-sodium vegetable broth

1 tablespoon plus 1½ teaspoon honey

1 15-ounce (or so) frozen green peas

Small handful chopped cilantro

juice of ½ lime (optional)

Steamed white rice for serving

Preheat oven to 425 degrees. Melt 3 tablespoons coconut oil in a small saucepan over medium heat. Transfer all to a large bowl, add veggies and toss to combine. Season with salt and pepper. Divide vegetables between 2 rimmed baking sheet and roast until almost tender, and starting to brown in spots, 10 to 12 minutes. Set aside.

Heat remaining coconut oil in a large skillet over medium. Add seasonings and cook, stirring often, until fragrant. Add onion, garlic and ginger, season with salt and pepper and cook, stirring often, until onion is translucent and spice mixture looks dry and clumpy, 6 to 8 minutes.

Add chile, coconut milk and broth to skillet and bring curry to a simmer. Cook, stirring occasionally, until reduce by about one-third, enough to coat a spoon, 13 to 17 minutes. Stir in honey, taste curry and season with salt and pepper, if needed

Add peas and reserved roasted vegetables to skillet and return curry to a simmer. Cook until vegetables are fork-tender, about 4 minutes. Remove skillet from heat and stir in cilantro. Let sit 5 minutes, then stir in lime juice if using. Serve with rice alongside.

Lee White lives in Groton and can be reached at leeawhite@aol.com.