Thursday, June 28, 2012

Time to Travel and Vegetarian Curry

Next week we will be leaving for a month long trip to Germany (4 days) and South Africa (3 1/2 weeks).  On Monday I take my national board examination, and on Tuesday we fly.  We love to travel, and are thrilled to be embarking on our fifth international trip together.  In addition, this is our third (annual) trip with our dear friends Matt and Mackenzie.  We have successfully stayed true to our goal of going out of the country at least one time per year for the past four years, and hope to continue this tradition for many years to come.

Along with leaving the country comes an obligation to clean out the fridge.  For me, this is fairly easy since my refrigerator is only 3 feet tall.  Last night I pulled out all the veggies that needed attention, some leftover chickpeas, and made a vegetarian curry.  You could easily make this vegan if you left out the butter at the beginning.  This recipe is perfect for whatever vegetables you have on hand.

Vegetarian Coconut Curry
  • 2 tablespoons olive or grapeseed oil 
  • 2 tablespoons butter 
  • 2 tablespoons yellow curry powder, salt free 
  • 1 teaspoon red curry paste (I used Thai Kitchen) 
  • 1/2 teaspoon ground coriander 
  • 1/8 teaspoon red pepper flakes 
  • 1 onion, diced 
  • 3 garlic cloves, minced 
  • 2 celery stalks, chopped 
  • 1 carrot, halved lengthwise then cut into 1 inch long sections 
  • 5 small red potatoes, cut into 8 pieces each 
  • 1 cup canned or pre-soaked chickpeas (garbanzo beans) 
  • 1 block firm tofu, cut into 1 inch cubes 
  • 1 15 oz can coconut milk 
  • 1 cup vegetable stock (or water) 
  • 1 bunch broccoli, cut into florets 
  • 1 green pepper, 1 inch dice 
  • Salt to taste 
  1. Heat butter and oil in large pot or dutch over over medium low. Add curry powder and stir to form an aromatic paste. Stir in curry paste, coriander and red pepper and heat for about 1 minute more. 
  2. Add onion and cook until softened, about 5 minutes. Stir in garlic and celery, cook 1 minute. 
  3. Stir in potatoes, chickpeas and tofu and reduce heat to lowest setting. Cook entire mixture for 5 minutes to allow flavors to blend 
  4. Add coconut milk and stock and allow to come to a simmer. 
  5. Cover and cook 20 minutes until the potatoes begin to soften. 
  6. Add the broccoli and pepper and recover for 5 more minutes, or until broccoli is softened. 
  7. Salt to taste and serve over rice or flat bread.
Our past adventures in a few photos:

2009: Portugal
2009: Spain
2009: Greece
2010: Peru
2010: Bolivia (summit of 19,975 Huyana Potosi)
2010: Bolivia (view from summit)
2010: Costa Rica
2011: Turkey

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