Yesterday, I wanted to make a quick yet flavourful meal and was in the mood for something spicy. I found a Thai curry recipe here, and adapted it to be vegan.
The squash was from our allotment and had been stored since September. Baby bear pumpkin, I think.
The curry was delicious! I liked it better than any other Thai curry I’ve made. It does require Thai red curry paste, which is fairly easy to find, though check the label as some brands contain fish sauce. Also be sure to buy red curry paste, not red curry sauce.
Instead of coconut milk, I used creamed coconut, which comes either in a 200g block or a small box of 4x50g sachets. I find the sachets the most convenient. The sachets cost around 60p a box, so one packet works out to just 15p, a lot cheaper than a tin of coconut milk!
Cauldron’s marinated tofu pieces are on special offer at Tesco at the moment for £1.18 (£1 off). They were perfect in this dish, as they absorbed the sauce and added a chewy element to the soft vegetables. You can, of course, fry your own tofu, or use tempeh or seitan.
|red Thai curry paste
|peeled and diced new potatoes
|peeled & diced winter squash
|mushrooms, halved or quartered
|cherry tomatoes, halved
|salt to taste
|fresh minced coriander (cilantro)
|generous 3/4 cup
1. Place creamed coconut into a glass measuring cup and add boiling water until the mixture equals 300ml (1-1/4 cups). Stir to dissolve coconut.
2. Heat oil in a medium saucepan over low heat and fry the curry paste for a minute until fragrant. Add the coconut milk, stir and bring to a simmer.
3. Add the potato and squash and cook, covered, for about 12 minutes until almost tender.
4. Meanwhile, cook the rice. Put rice in a fine strainer and rinse under running water. Bring a large pot of water to a boil and add rice. Lower heat and cook at a gentle boil for 10 minutes, or until rice is tender. Drain well, then return to pot and cover.
5. When potato and squash are almost tender, add the rest of the vegetables and simmer for 5 minutes.
6. Add tofu, then cover and cook for another 3 minutes, until tofu is hot. Season with salt to taste.
7. Spoon curry over basmati rice and sprinkle with fresh coriander (cilantro).
Makes two servings.