OK, people: curry. Quick, easy, yummy. Thanks to The Gluttonous Vegan for the inspiration:
Curry:
- a sweet potato, peeled and cubed
- tofu, cubed into small cubes
- a carrot, cut into wedges*
- 3 green onions, thinly sliced
- 2 white onions, roughly chopped
- 6 large mushrooms, cut into 1/8ths
- 3 cloves of garlic, minced
- 1 sachet (50g) coconut cream
- 2 Tbsp green Thai curry paste
- 1 Tbsp ginger paste
- 2 tsp pepper flakes (to taste)
- vegetable stock
- basil leaves, shredded
- Sauté your white onion and mushrooms until tender.
- Add curry paste and let it heat through a bit.
- Add stock plus everything else except the green onion and basil leaves.
- Let simmer for about 20 minutes, until the sweet potatoes are nearly done.
- Remove from heat.
- Add green onions.
- Prepare some rice.
- Serve over rice, garnished with basil leaves.
*Note: Ever since having seen Yan (of Yan Can Cook) prepare carrots this way, I’ve done so as well. Basically, you’re cutting across the carrot on a 45° angle, and rotating the carrot 1/4 of a turn after each slice. This results in chunks of carrot which are wedge-shaped, irregular, and interesting to encounter.
I remember “Wok with Yan” was one of my favorite cooking shows. Probably because his cooking style was so very different form my mothers.
And I never knew that coconut cream came in sachets! ‘Round these arts, it comes in cans.
The sachets are the best! They don’t add all of the moisture that the can does, plus they don’t come with sulphites added, as so many of the cans do. It lets us control the moisture separately from the coconut flavor. You should see if you can find some, because it’s basically the same stuff, without the extra moisture used in extracting the “milk” from the shredded coconut.
Sounds delicious.
Paz