As my college friends can attest, I used to make curry all the time. It was my go to recipe. I was a vegetarian living in Vermont; tempeh curry seemed, in 1998, exotic and impressive. Harry told me last night that he's never had my curry. I think this is because I overdid it, and began to favor lighter stir fries. I also think it's because I couldn't find the curry paste that I loved. Most curry pastes you find in the market are of the thai variety, green or red, and they're delicious. But the "original" for me was
Patak's curry paste, which I believe is a more Indian type curry. But I found good old Patak's last week, and so curry went on the menu:
Tempeh Curry (made with Tofu)
Ingredients: 1 onion, sliced; 4 small carrots, sliced; 1 head of broccoli, chopped; 1/2 leftover bell pepper, sliced; 1 package tofu, cubed; 1 large clove garlic, minced; 2 tablespoons soy sauce; some vegetable oil; 2 tablespoons Patak's curry paste; 1 can light coconut milk.
Marinate the tofu in soy sauce and the garlic while you chop the other ingredients and start rice. Then, in a small amount of vegetable/peanut oil, sauté carrots and onions until onions become translucent. Add the curry paste and stir for a minute or two. Add broccoli, tofu, and pepper, stirring frequently so they become covered in paste. When the vegetables are cooked but not too tender, add in the can of coconut milk. Let simmer over low heat. If you've timed it right, your rice will be cooked and you'll be ready to serve!
What's left:
- 2 sweet potatoes
- 3 or so parsnips
- 2 carrots
- 1/4 bag baby spinach
- bunch Dino kale
- 3 lemons
- 1 Granny Smith (I ate one as a snack)
Leftover from the last 2 weeks:
- 12 mandarins
- 1/4 bag arugula
- head of cabbage
- garlic
