<span>Monthly Archives</span><h1>July 2017</h1>
Food

Curry?

To be honest, I felt a little embarrassed as I started to type this up. I thought to myself “should I really admit that we don’t ever make curry?” and “will people think it’s funny that we don’t do curry as vegans?”. But then I had a thought – if we feel this way then likely LOTS of people feel this way! We are by no means expert chefs, we try (and sometimes fail) a lot of new things almost weekly. Sometimes you have to learn by doing and this week I wanted to try my hand at a quick curry.

I know for a fact that this is not “traditional” curry. I also imagine that traditional is not what most (if any of us) are used to. So instead of thinking of this as traditional curry, it’s just “curry – maybe?”. Will it at least taste good?

So a little backstory first. This past weekend Jenna and I took a lovely trip down to the bottom of the state to visit some of her family. It really was lovely too! We had a nice beach walk, saw an amazing farmer’s market, took in a great concert, and had a WONDERFUL dinner at a restaurant in Portsmouth called The Green Elephant. While every meal we had there was very yummy I think mine was the best – Mango Curry. It was a little spice, a little sweet, super flavorful, and very rich with coconut flavor. We wanted more!

Here’s what I tried. It was SUPER YUMMY… but probably not traditional so I’ll call it…

SUPER YUMMY CURRY?

1 Onion chopped

3 Cloves Garlic minced

1 Tablespoon Ginger Minced

1 Bell Pepper chopped

.5 Cup Shredded Carrot

.5 Cup Brussel Sprouts halved

1 Head Broccoli Chopped

2 Tablespoons Red Curry Paste

1 Can Coconut Milk

1 Block tofu

1 Cup Spinach chopped (fresh from the garden too!)

.5 Cup Cherry Tomatoes halved

Liquid Aminos/Red Pepper Flakes to taste

I water fried the onion for about 5 minutes, threw in the garlic and ginger for another minute. Threw in the bell pepper, the carrot, the Brussel sprouts, and the broccoli and let them cook down just a little. I added the curry paste and coated the veggies before adding the coconut milk. I strirred this together, brought to a boil and then reduced the heat to a simmer till we were almost ready to eat. I dry fried the tofu and set aside. I added the chopped spinach and tomatoes just before serving.

The end result? Really good, tasted a lot like what I had in Portsmouth! Sometimes experimenting is great in the kitchen… you never know how much about cooking you know till you just throw caution to the wind and try something out!

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