To Live and Eat in L.A.

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.

1. Thai vegetable dumplings in green curry
2. Cream of Asparagus and Fennel soup
3. Vegan Tandoori and Curry at Follow Your Heart
4. Vegan potato samosa quesadilla
5. Polenta, asparagus and grilled seitan

This entry was posted on Wednesday, April 18th, 2007 at 10:31 pm and is filed under Homecooked. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.