Okay, so I exaggerated a little, but I learned some new tips to cook curry from my friend, Radha, and am really happy with the results. Can’t wait to share the recipe with you in this post!
An itsy bit on Radha: She moved to the Bay Area about a year ago from Nashville, Tennessee. She has a blog called “My Bay Life“, documenting her experience in the San Francisco Bay Area, book/ library/ coffee shop recommendations and more! Make sure you check it out! My favorite memory with Radha: exploring Portland, Oregon #KeepPortlandWeird, watching the Lego movie at the OMSI- Oregon Museum of Science and Industry- and having the “Everything is Awesome” song stuck in our head for the rest of the weekend.
Radha has been a vegetarian all her life, so of course I had to request her to teach me one of her vegetarian recipes. We decided on curry and it was delish!
Below are the ingredients, though you can substitute any of the below for those that you prefer. The potatoes or sweet potato are necessary for the curry to taste good though in my opinion, so keep one or both in the recipe if possible. The below list makes 4 servings
-1 Sweet potato
-1 Red bell peppers
-1/3 lb Green beans
-2 Cans of coconut milk
-Cauliflower and tofu (not pictured)
-Yellow curry paste or curry powder
This is the curry paste that we used. It was easy to use since we didn’t need to add anything extra and it turned out pretty yummy.
First, cook the jasmine rice in a separate pot or in a rice cooker. Then, saute the potatoes and sweet potato with onions. Add 2 cups of water and let simmer until the potatoes are fully cooked.
While the potatoes simmer, clean and prep the other veggies.
Pluck the basil leaves and wash them. I ❤ Basil… yummmm!!!
Cut the bell pepper, zucchini, cauliflower and tofu and julienne the lemon leaves.
Mix all of the veggies in with the potatoes.
Once the veggies are cooked, mix in the tofu.
Add 2 cans coconut milk. Here is a good tip that Radha showed me: turn heat to medium low! This way, you won’t change the coconut milk’s consistency. If the heat is on too high, the coconut milk won’t taste as good.
Mix in about 4-6 table spoon of yellow curry paste depending how much curry you’d like.
Add salt to taste if you’d like and sprinkle the lemon leaves on top.
Serve with basil leaves and jasmine rice. Here’s another tip I learned from Radha: Serve with a wedge of lemon! It’s extra good with a hint of lemon! Why did I not think of this before?! It’s genius! You should try it! #MindBlown
(The sriracha sauce is just for decoration.)
Here’s the complete meal.
Bonus picture: Sway and Radha snapchatting the dinner before we eat.