So What The Heck Do We Eat? -- Day 42
I had a lot of broccoli and asparagus waiting to go to waste in the fridge, so I was really desperately seeking a recipe that would make use of them. I hate to waste food at this point of my life now, since I have dumped so much in the trash simply due to laziness or time constraint. I was very lucky to have come across this Vietnamese curry recipe on Mel's food blog "Veglicious Recipes". I made some adaptations and created my own version of Vietnamese curry (though I'm not too sure if it's still Vietnamese enough any more). It surely was very tasty and satisfying in this cold weather.
Vietnamese Curry
(serves 5-6)
10 oz. sesame tofu (or fried extra-firm tofu)
3 Tbsp. olive oil
3 tsp. lemon zest, finely grated (or 2 stalks lemongrass if you are lucky to have it)
2 bay leaves
3 cloves garlic, minced
1 medium sweet onion, cut into 1/4-inch each dice
2 cups potatoes, chopped
1/4 cup scallions, finely chopped
1 tsp. salt
4 Tbsp. yellow curry powder
2 1/2 cups 100% coconut cream
13.5 oz. unsweetened soymilk (or water, soymilk preferred)
1 1/2 cups chopped carrots
4 stalks asparagus, cut into 1-inch pieces
3 1/2 cups broccoli florets, roughly chopped
3/4 Tbsp. dried chili pepper flakes
2 tsp. coriander
salt and pepper to taste
fresh cilantro to garnish
1. Sauté lemon zest, bay leaves, onion, potatoes, and salt in a large non-stick skillet over medium heat for about 7-8 minutes. Get a little color on potatoes but make sure that onion doesn't get overcooked. Throw in garlic and scallions and sauté for another minute.
2. Mix in curry powder and cook for another minute or two.
3. Pour in coconut cream, then soymilk (or water).
4. Add carrots. Cover and simmer over low-medium heat for 15-20 minutes.
5. In another pot, steam up the broccoli and asparagus for just a minute.
6. Toss the tofu in the skillet and continue to simmer for a few more minutes.
7. Combine the steamed broccoli and asparagus into the skillet and continue to simmer for another minute or two. If you want your broccoli and asparagus to be softer, throw them in earlier.
8. Salt and pepper to taste. Adjust the amount of red pepper flakes as you like.
9. Garnish with fresh, chopped cilantro.
3 Tbsp. olive oil
3 tsp. lemon zest, finely grated (or 2 stalks lemongrass if you are lucky to have it)
2 bay leaves
3 cloves garlic, minced
1 medium sweet onion, cut into 1/4-inch each dice
2 cups potatoes, chopped
1/4 cup scallions, finely chopped
1 tsp. salt
4 Tbsp. yellow curry powder
2 1/2 cups 100% coconut cream
13.5 oz. unsweetened soymilk (or water, soymilk preferred)
1 1/2 cups chopped carrots
4 stalks asparagus, cut into 1-inch pieces
3 1/2 cups broccoli florets, roughly chopped
3/4 Tbsp. dried chili pepper flakes
2 tsp. coriander
salt and pepper to taste
fresh cilantro to garnish
1. Sauté lemon zest, bay leaves, onion, potatoes, and salt in a large non-stick skillet over medium heat for about 7-8 minutes. Get a little color on potatoes but make sure that onion doesn't get overcooked. Throw in garlic and scallions and sauté for another minute.
2. Mix in curry powder and cook for another minute or two.
3. Pour in coconut cream, then soymilk (or water).
4. Add carrots. Cover and simmer over low-medium heat for 15-20 minutes.
5. In another pot, steam up the broccoli and asparagus for just a minute.
6. Toss the tofu in the skillet and continue to simmer for a few more minutes.
7. Combine the steamed broccoli and asparagus into the skillet and continue to simmer for another minute or two. If you want your broccoli and asparagus to be softer, throw them in earlier.
8. Salt and pepper to taste. Adjust the amount of red pepper flakes as you like.
9. Garnish with fresh, chopped cilantro.
I also made some small sunny blueberry-corn muffins from VwaV. I used only half to two-thirds of the sugar required by the original recipe. These muffins were very good! I like the coarser texture better than the usual cake. Again, the lemon zest made my day. I can't live without the coconutty or lemony flavor.
