Curried Vegetable Stew

From the pantry... Potato curry #food #galley #sailing

A couple of pantry items that I can’t do without are Thai curry pastes with nice bold flavor and coconut cream (or milk) with all the fat in it. This recipe is great served over rice or as a soup- you can stretch it really far when you serve it over grains.

If I don’t use all of the curry paste, I just place the whole can into a plastic container that’s slightly larger than the can itself and keep it in the ice box. It lasts for a really long time, even if we run out of ice and it lives at room temperature.

“But Anne, I just buy those curry packets.” Yeah, I have a few of those too. However, if I buy potatoes and a few other flexible pantry items instead, I can make homefries, latkes, curry stew, chowder, or whatever out of them. If I buy curry potatoes in a packet, that’s all that animal does. Same goes for beans, grains, and all that- I never buy pilaf mixes or little packets of rice and beans. Pre-seasoned food is predestined food, and I like more flexibility than that.

Ok, here we go!

1 can coconut cream (milk will suffice, avoid the lower fat stuff as it just doesn’t have the texture we’re going for here)

a few tbsp of curry paste (my favorite is in the picture- I get a few cans from Asian groceries to keep on hand, makes a great broth, too. Regular grocery stores often have the “Thai Kitchen” brand handy in green and red. Those are ok too.)

Vegetables: peas, potatoes, kale, spinach, squash, garlic, cassava (also called yuca or manioc, very inexpensive in the Caribbean), lemongrass, onions, etc. Go nuts. I only had potatoes on hand for this one. Wicked simple. You could also add beans, lentils, chickpeas… the point is the delicious sauce!

Saute your vegetables under a nice low to medium temperature. Add the coconut cream, which will melt nicely into the mixture, and bring to a simmer. If you’d like it thinner, add a little bit of water. Now add your curry paste in. If you’re new to the ingredient, I would put a table spoon of it in a small bowl, add a bit of hot water (or a bit of broth from what you’ve got going already) and thin the paste for easy mixing. Add the thinned paste into your vegetable mixture to taste, as it can be hot and spicy for some people. The coconut cream mitigates the heat, so mix it in bit by bit and incorporate it well and give it a taste.

You do taste your food while you’re cooking it, right? I didn’t know I could do this until way late in the game. Wow has my cooking improved.

Serve this over rice, quinoa, or whatnot. Make extra and eat well for the next couple of days. Bring the curry paste to the table when you serve it, you never know if you’ve got a spice fiend, like me, at the table.

Let me know where you take this one, I’d love to know what vegetables you use and where you’re using them!

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