I'm calling this Thai style curry but it could just as easily be Caribbean. The cooking in the Caribbean frequently uses curry spices and coconut milk. But it doesn’t matter what region of the world you want to attach this fine creation to- it’s good all over! I have made many curries and I’m finally getting around to posting a recipe that we think is very tasty. Marty said it might be on his “picks” list- I don’t know if he’s made a decision on that yet! Judging by his previous reactions to my curries I think he is fairly particular when it comes to curry (maybe that’s why I haven’t posted a recipe yet as I haven’t received a favorable enough reaction!) so his suggestion that this would be on “Marty’s picks” is definitely positive. Marty likes the idea of a meat substitute- for me I would prefer to do without all that stuff. But I noticed Mori Nu in the supermarket here in Grenada so I bought some.
In my attempt to always give proper credit…I got the idea for this recipe from a post by www.theppk.com and altered to fit the vegetables we can get locally and my suggestion is that you do the same. I also use local herbs and spices but that’s super easy to do in Grenada since it is the “spice island!”
What you’ll need (vegetables):
-1 cup carrots (cut in 2 inch longstrips)
-1 cup eggplant (cut in half moon shapes)
-1 cup zucchini (cut in half moon shapes)
-6 Bok Choy leafs (stems & leafs chopped)
-4 Green Onions (chopped)
-12 oz. Tofu (optional)
-3 tbls. Sesame seeds (optional)
What you’ll need (for the curry):
-2 cups vegetable broth (I mix a sodium free bouillon cube with 2 cups water)
-2 tsp. cornstarch
-3/4 cup coconut milk
-2 tsp. curry powder
-2 1/2 tsp. fresh ginger (minced)
-1/4 tsp. cayenne
-1 tbls. Agave nectar (can substitute maple syrup)
-salt & pepper to taste
What’s Next:
-First, the vegetables…In a medium/large skillet heat a splash of olive oil and sauté the carrots with the bok coy stems for about 1-2 minutes.
-Add the eggplant and zucchini, and sauté for another 2 minutes, then add the bok choy leafs and green onion- mix in and sauté about 1 minute.
-Remove vegetable mixture from heat and set aside in a bowl.
-Next, the tofu (if using)…Cut the tofu into 2-3 inch pieces. Sauté in a small amount of oil until browned on both sides. Remove from heat and set aside on a plate.
-Finally, the curry…In the same skillet sauté the minced ginger in a splash of olive oil for 2 minutes
-Stir in the veg. broth and corn starch
-Add the curry powder, cayenne, and agave nectar and stir to blend. Bring mixture to a boil then simmer for 5 minutes.
-Stir in the coconut milk and continue simmering for 1-2 minutes.
-Toss in the vegetables and stir to incorporate, place the tofu in the curry mixture. Turn off the heat, cover and let rest for 1 minute.
-Serve over Basmati Rice with toasted sesame seeds
*Feeds 4 Marty’s* (but probably more like 3 if you don’t use Tofu)
Happy Cooking & Eating!
In my attempt to always give proper credit…I got the idea for this recipe from a post by www.theppk.com and altered to fit the vegetables we can get locally and my suggestion is that you do the same. I also use local herbs and spices but that’s super easy to do in Grenada since it is the “spice island!”
What you’ll need (vegetables):
-1 cup carrots (cut in 2 inch longstrips)
-1 cup eggplant (cut in half moon shapes)
-1 cup zucchini (cut in half moon shapes)
-6 Bok Choy leafs (stems & leafs chopped)
-4 Green Onions (chopped)
-12 oz. Tofu (optional)
-3 tbls. Sesame seeds (optional)
What you’ll need (for the curry):
-2 cups vegetable broth (I mix a sodium free bouillon cube with 2 cups water)
-2 tsp. cornstarch
-3/4 cup coconut milk
-2 tsp. curry powder
-2 1/2 tsp. fresh ginger (minced)
-1/4 tsp. cayenne
-1 tbls. Agave nectar (can substitute maple syrup)
-salt & pepper to taste
What’s Next:
-First, the vegetables…In a medium/large skillet heat a splash of olive oil and sauté the carrots with the bok coy stems for about 1-2 minutes.
-Add the eggplant and zucchini, and sauté for another 2 minutes, then add the bok choy leafs and green onion- mix in and sauté about 1 minute.
-Remove vegetable mixture from heat and set aside in a bowl.
-Next, the tofu (if using)…Cut the tofu into 2-3 inch pieces. Sauté in a small amount of oil until browned on both sides. Remove from heat and set aside on a plate.
-Finally, the curry…In the same skillet sauté the minced ginger in a splash of olive oil for 2 minutes
-Stir in the veg. broth and corn starch
-Add the curry powder, cayenne, and agave nectar and stir to blend. Bring mixture to a boil then simmer for 5 minutes.
-Stir in the coconut milk and continue simmering for 1-2 minutes.
-Toss in the vegetables and stir to incorporate, place the tofu in the curry mixture. Turn off the heat, cover and let rest for 1 minute.
-Serve over Basmati Rice with toasted sesame seeds
*Feeds 4 Marty’s* (but probably more like 3 if you don’t use Tofu)
Happy Cooking & Eating!
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