I have about five trillion (rough estimate) posts that need to happen stat, but I’m a lazy chick. What can I say? What I can say is:
Here’s a recipe for some curry when you’ve got a veggie drawer full of items threatening impending squishiness and imminent doom. Thus, “Saved by the Bell Pepper” Curry is born. Have a heart guys. Save your miscellanious veggies from the compost.
1 can of coconut milk ( I use light coconut milk because that’s how I roll)
2 T yellow curry paste
1 T soy sauce
2 T brown sugar
1/3 C veggie broth
Use whichever veggies you have laying around but I used:
1 red bell pepper
1 Japanese eggplant
1/4 cup bamboo shoots
1/4 cup shiitake mushrooms
1 cup kale
4 oz. tofu cut into cubes
1/4 cup basil
- In a large saucepan, simmer the coconut milk with yellow curry paste over medium heat for 5 minutes.
- Add soy sauce, brown sugar, eggplant, bell pepper, bamboo shoots and mushrooms and simmer for 10 minutes.
- Add kale and tofu and simmer 5 more minutes.
- Finally, stir in the basil until wilted.
It’s that easy and I’m obsessed.
And Jessie Spano says “Don’t take pills?”