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Wednesday 29 November 2017
Easy vegetarian thai curry and days out
Uncle Donut in Little Malop Street I thought I had better make a purchase for my doughnut loving daughter. I liked the lamington doughnuts but quibble at the custard as well as jam in the filling.
Archibald Prize exhibition. This is a prominent Australian portrait prize. It is held in Victoria in different regional galleries each year. This year it is at Geelong Gallery. Such an eclectic collection of artworks with lots of clever ideas. Above is Anh Do's portrait of Uncle Jack Charles.
Public. While it is not cheap ($4.50 for a cookie is just too much), we enjoyed our wedges with sour cream, salsa and jalapenos.
As an aside, while looking for the cafe link on the library website, I found a reference to their Food for Fines program where people can have their library fines waived if they bring in donations for food banks. Such a great idea.
Coburg Night Market. I enjoyed some Ethiopian curries and ice cream but did not get as much time as I had intended for browsing the craft stalls. Our time there was cut short by an imminent thunderstorm. I was relieved to get home just as the heavens opened. Sadly it looks like more rain on Friday for the next market but maybe we can sneak in early.
More Thai inspired dishes on Green Gourmet Giraffe blog:
Skye's Tomato and Pumpkin Curry with Lime and Coconut (gf, v)
Thai curry split pea soup (gf, v)
Thai pumpkin and lentil soup (gf, v)
Thai style salad with noodles (gf, v)
Vegetarian Pad Thai (gf, v)
Easy Vegetarian Thai Curry
1-2 tsp neutral oil such as rice bran
2 dessertspoons Thai curry paste*, or to taste
300g tin of coconut milk
1 cup water
1 tsp stock powder
350g tofu, diced (or chopped cashews)
Chopped vegetables - whatever you have*
Noodles or rice, to serve
Fry onion and carrot in oil until softening. Stir in curry paste until it smells aromatic (30-60 seconds). Add coconut milk, water, stock powder, tofu and vegies. Simmer 10-15 minutes until vegies just cooked. Hold back any delicate vegies like asparagus, spinach , snow peas until just before serving. Keeps well overnight for leftovers.
*NOTES: I have made this with different curry pastes - green, red and yellow. Vegetable suggestions: tonight I had 1 carrot, 1 large sweet potato, 1/3 of a cauliflower, 2 corn cobs, 2 mushrooms, 1 bunch asparagus. On other occasions I have used pumpkin, spinach, cabbage, capsicum, snow peas, bean sprouts, spring onions, zucchini. Mostly quick cooking vegies work well here. If I don't have tofu I often throw in some toasted cashews at the end. Or sometimes I put in both tofu and cashews.
On the stereo:
The Sound of The Smiths