Tag Archives: curry

Recipe: You-won’t-believe-it’s-not-takeout Thai Curry

23 Feb

Who needs take-out when you can make this delicious, healthful(?) Thai curry at home?

Ingredients

  • 1 onion, thinly sliced
  • 1T yellow curry paste
  • 1 can coconut milk (don’t get the “light” stuff, it just isn’t the same)
  • 3T soy sauce
  • 1/2 cup veggie broth
  • 1T sugar (brown sugar, if you have it)
  • lots of cauliflower florets
  • 1 large carrot, peeled and thinly sliced
  • 1 bunch of tatsoi, leaves only
  • 1/2 cup of basil

Saute the onion in oil until translucent, but not browned.  Pour in the coconut milk and curry paste, stir to combine and simmer for 5 minutes to let flavors develop.  Meanwhile, combine sugar, broth and soy sauce.  Add broth mixture to coconut milk along with the carrots, cauliflower and half the basil.  Cover and cook until carrots and cauliflower are softened – about 20 minutes.  Add the tatsoi and the rest of the basil and cook until tatsoi is wilted.  Serve with brown rice.  Yum!

Recipe: Cauliflower Tempeh Curry

10 Feb

I had high hopes to make a great cauliflower curry this week and was going to do a version of this recipe from 101 Cookbooks but various circumstances stood in the way, so I made this simple curry, served with brown rice.  I’m not a huge fan of tempeh, but wanted to give it another try.  It was good here, but still not my favorite thing in the world.

Ingredients

  • 3/4 head of cauliflower, cut into florets
  • 1 package tempeh, cut into bite sized chunks
  • 1 onion, chopped
  • 1 jar masala simmer sauce
  • a couple handfuls frozen pes

Slowly cook the onion in some butter until softened.  Meanwhile, steam the cauliflower until cooked through.  Add the tempeh to the onion and warm through, add the jar of sauce and some water until everything is bubbly.  add the cauliflower and cook a couple minutes longer.  Add the peas and cook for another couple minutes until the peas are cooked.  Serve over brown rice.