Thursday, January 17, 2008
Mild Coconut Curry
From Vegan: Over 90 Mouthwatering Recipes for All Occasions.
I said I liked this book, and there is more to come!
This is really good. After always hating Thai food, within the past six months I have been slowly coming around to it. Coconut curry doesn't taste like coconut at all! But it gives it such a creamy taste, almost reminiscent of mac & cheeze.
NOTES: I had no Thai ingredients lying around, and in fact, what I made is completely different from the book.
I did NOT use: potatoes, lemon grass, lentils, coconut oil, cumin, green beas, peppers, or corn. I used lime juice from a bottle.
I DID use tofu, onions, garlic, mushrooms, zucchini, yellow squash, and eggplant. I used spinach instead of parsley. Goes to show, use what ya got!
I simmered the tofu in the coconut milk while the other ingredients were sizzling. I used a boat load of Yellow Thai Curry powder and salt.
2 med potatoes
1 lemon grass stalk
4 Tbsp Puy lentils
1 T coconut oil
1 onion, chopped
2 garlic cloves, chopped
6 mushrooms, sliced
1 tsp turmeric
1 tsp ground cumin
4oz/125g green beans
1 yellow pepper, chopped
1 zucchini, chopped (courgette)
8oz/250g frozen sweet corn
1 (300ml) can of coconut milk
juice of one lime
1 Tbsp chopped parsley (coriander)
1. Put the potatoes, lemon grass and lentils into a medium saucepan and add enough boiling water to just cover the tops of the potatoes. Retuen to the boil, then simmer for about 15 minutes.
2. Heat the oil in a large saucepan and fry the onion, garlic, mushrooms, turmeric and cumin until the onion is soft. Add all the remaining ingredients, except the parsley, and stir well.
3. Remove the lemon grass from the lentil pan, then add the lentil mixture to the onion mixture.
4. Simmer everything for about 10 minutes, or until the lentils are soft, then add the chopped parsley.
5. Serve with brown basmati rice cooked with a few cardamom pods, plus warm naan bread.