Everything But the Basil
January 16, 2009
I haven’t cooked in awhile. It’s terrible. Weeks after the great kitchen gadget shopping spree of ’08 (Wok Man‘s Christmas gift to me), I hadn’t used anything, save for a measuring cup. But last night that all changed by way of a fabulous Vegan Yellow Curry.
A container of curry paste is a terrible thing to waste. Unfortunately, due to splitting my fridge with a roommate and a huge Brita pitcher, armies of perishables form in the back of my icebox. Incorporating these items into a recipe is high priority for me! So the curry paste was up at bat! Here is the result, a recipe of improvisation:
1 can coconut milk
2 heaping Tbsp yellow curry paste
1 Tbsp and 1 tsp soy sauce
1 tsp Garam Masala
3 medium Yukon potatoes cubed
1 package of tofu, pressed and cubed
2 smallish bunches Broccoli
1/2 cup peanuts
Some fresh basil, ribboned
Cornstarch
Peanut oil
Quinoa
First, prep the tofu. Press for 10 minutes and cube. Make a pile of cornstarch in a plate and gently toss tofu cubes in it, coating all sides. Fry in a half inch of peanut oil until brown on both sides. Tongs work best for maneuvering these little ditties. Let ’em soak on some paper towels while you move on.
Start the Quinoa. 1 1/2 to 2 cups is a good amount.
Heat the coconut milk in a pan (big enough to hold all ingredients) until it begins to steam. Add curry paste, soy sauce and Garam masala until combined and smooth. Add you potatos and cook on medium heat till they begin to soften, stirring often.
Add tofu, broccoli and peanuts (everything but the basil) and cook for another five minutes. Add spice to your liking. Plate with the quinoa. Yum.
