I love it when I make up a dish, don’t follow any recipes, and it turns out good.

This curry turned out really good in fact. It went a little something like this: the main ingredients are sweet potato, asparagus, portobello mushroom and baked tofu (’Royal Thai’ flavor by Wildwood Organics). I started the sweet potato steaming first, once it started to soften I added in the rest. While they were doing their thing I made up the curry.

I put directly into a small saucepan about 2 cups of plain soymilk, 3/4 cup of lite coconut milk, big chunks of peeled garlic and ginger (which I removed before serving), a few basil leaves (I wanted more but I’ve already depleted my little plant of too many leaves), less than a teaspoon each of garam masala, yellow curry, turmeric, and a dab of sambal (spicy-sweet Asian chili paste). This was simmered until the veggies were done steaming and I mixed in a bit of cornstarch at the end to thicken it up.

It turned out even better than I expected it to. Sweet, savory, spicy and organic… just the way I like ‘em.

... If you liked this article, please give it a Stumble!

1. Spicy brown rice with broccoli and asparagus
2. Vegan breakfast burrito with tofu and sweet potato
3. Sweet potato fries
4. Tempeh, sweet potato and kale
5. Cauliflower curry