Here is my basic curry recipe, best served over sticky rice.
1 sweet potato, scrubbed and diced (peel the skin off if you like, but I like the skin)
1 cup chopped broccoli
1 cup chopped cauliflower
1/2 cup chopped carrots
1/2 package mushrooms, halved
1/2 package diced extra firm tofu OR cooked chicken
1-2 can(s) coconut milk (Start with one, add another if needed)
1-2 tablespoons curry paste per can of coconut milk (add more to taste)
Start with a pot of boiling water. Parboil the potatoes and carrots to soften them up before you start the other veggies. I would do this for 3-4 minutes depending on how small the potato is diced. You want the potato to soften up but not start to get mushy. Drain the water. Add all your vegetables and tofu/chicken. Mix the coconut milk and curry paste and pour over vegetables and tofu. Salt/Pepper to taste. I like to have enough liquid to cover most of the vegetables, but no so much that it’s a soup. Think very chunky stew. Turn the heat to medium and let vegetable simmer in the curry for 20 to 30 minutes. It is done once the vegetables are cooked all the way through.
Serve over rice. Great as leftovers.
Serves: 5-6 meals
I’ll add a picture the next time I make it.
Another way to use curry is in something like this Curried Noodle Patties recipe. It’s on my list of things to try.
