Breakfast, Lunch, Dinner & Snacks

"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban

Thai Style Vegetable Curry

This combination of vegetables are easy to find and easy on the pocketbook too, especially when they’re all in season, which around these parts is virtually year-round. Adapt as you see fit and try different vegetables that you prefer, keeping in mind the mix here which is based on sweet and savory combinations, as well as vegetables which are softer and/or harder when cooked, or which give up more liquids as well when cooked, making your pot ‘liquor’ even tastier.

I made an easy curry paste, with a bit of purchased curry paste added in for some zip. Given that it’s your paste, you can keep it less spicy as well as build in more of one ingredient, like tomatoes, if you like.

Vegetable Curry

Vegetable Curry
Serve over freshly cooked Jasmine or Basmati rice – white or brown. Note: A rice cooker is a marvelous tool. Cooks your rice perfectly, brown or white, without any input from you.
Olive oil – 2 tbsp
2-3 onions, large chop
2-3 peppers, large chop
2 medium eggplants, large chop, partially peeled, salted, pressed, rinsed and drained (Not so terrible. Just do them first).
Big hunk of pumpkin or winter squash, large chop. About 2 kilos
2 packages of mushrooms, approximately 16oz, halved or quartered
Some lime peel sliced (lemon peel will do when not in season)
1 large bunch of cooking greens – swiss chard or collards or what’s called in Israel, mangold. Trim the stem, rinse well,  and use them as well, just put them in with the peppers to be added into the pot earlier. Then, chop the greens and soak in water.
Coconut milk – about 2 cups or less. Full fat or low fat coconut milk.

Curry spices/paste
2 inches ginger minced
5 cloves garlic minced
2 tomatoes, peeled and diced
1/2 onion, fine dice
chili pepper, fine dice
tablespoon (to taste) red curry paste
Salt and pepper to taste.

Prepare paste: Mix together by hand, or with a food processor, mortar and pestle, or hand chopper. Make sure not to let things get too over mushed. Put to the side.

Cook vegetables: Warm, and add some oil to a large saute pan or pot. Saute onions for 5-8 minutes to soften, then add in pepper and mangold/chard stems. Salt and pepper. Add in curry paste and mix through thoroughly. Add in lime/lemon peel. Next, dlat/pumpkin/winter squash and cook for another 5-8 minutes until beginning to soften. Add in the mushrooms and let them give off their liquid. Next, the coconut milk. Simmer partially covered on a low heat (you don’t want the coconut milk to be boiled) until the eggplant and pumpkin are almost done – 10-15 minutes. Add in the chopped and rinsed/drained greens. Cook for another 5 minutes. Adjust seasonings with salt, pepper and a splash of lemon or lime juice. Serve over rice.

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About Beth Steinberg

I co-founded and run, Shutaf, inclusion programs for children and teens with special needs. I'm also a writer and internet content developer with a team called The Honey. I direct local community theater with a group called Theater in the Rough, specializing in experiential productions performed out of doors.

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This entry was posted on November 13, 2013 by in Dinner and tagged , , .

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