Vegetarian Curry


Okay, if you look carefully, you may realize that this curry isn’t actually vegetarian, it has scallops in it. See, wanted something to use up my kale, and thought that a curry would be perfect. But because of Eric’s first reaction to my using kale in a vegetarian meal, I didn’t want to risk that again and thought I’d throw some chopped scallops in. That was fine, but we ended up not even tasting the scallops, they were just some extra chewiness. So, I’m adding this to my list of vegetarian meals because it’s delicious and I’ll definitely make it with just the veggies next time. By the way, Eric loved it and said “the gross green stuff is actually really good in this!” Hooray! Another great way to get some new healthy veggies in our diet. (By the way, don’t toss the pepper tops, kale stems, or other veggie leftovers. Put them in a ziploc bag in your freezer, I’ll tell you why soon!)

Eric and I love curry, and previously I’ve made it from scratch Sri Lankan style using a bunch of different spices, which is really good. Now I save myself a lot of time by using Thai Red Curry Paste. This stuff is so good, I don’t get the 14 oz jar, I got the 2lb tub! (Quite cheap at Cash and Carry) It’s good enough that you can use just it and coconut milk, but I always like to add things, it makes me still feel like a chef :) I love my citrus so I often add a variety of lime juice, lime zest, or lemongrass (I use the kind from the tube since fresh lemongrass is an hours drive away). I also always add garlic and sometimes some grated ginger. You can use a variety of vegetables and it’s so easy to make. We like ours with steamed rice.


Vegetarian Curry with Kale
serves 4-6

Ingredients

2 TBS olive oil
1 TBS Thai red curry paste
1/2 tsp chopped lemongrass
2 cloves garlic minced
1 red onion chopped
4-5 kale leaves
1 19 oz can of coconut milk
1 yellow bell pepper sliced
juice of 1/2 lime

Instructions

Heat olive oil in a pot and add curry paste, lemongrass and garlic. Mix well sauteing for about a minute. Add chopped red onion and saute another couple minutes until onions begin to caramelize to bring out their sweetness. Meanwhile tear small pieces of kale from the tough stem.

Add the kale to the pot, stirring for a minute, then pour in coconut milk and add pepper slices. Allow to boil slightly for 5 minutes, stirring occaisionally. Add lime juice and test if kale is softened. Once it has you’re ready to serve it over steamed rice.


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No Responses to “Vegetarian Curry”

  1. Joie de vivre
    February 25, 2009 at 3:29 pm #

    I love kale. Well done for getting your husband to like it! Thanks so much for following my blog! It made me feel so special!

  2. Zita
    February 26, 2009 at 3:27 am #

    curry does work with almost reverything, does it? love kale too ;)

  3. Mommy Gourmet
    February 27, 2009 at 2:39 pm #

    I love kale too! This looks amazing. Hey I left you an award on my blog go check it out.

  4. Mommy Gourmet
    February 27, 2009 at 6:17 pm #

    GOT YOUR MESSAGE. WHAT IS WRONG? YOU OKAY? sORRY FOR THE CAPS//SHEESH

  5. anca
    April 1, 2009 at 6:03 pm #

    i was interested in trying to make a curry dish for the first time, and did a quick search on tastespotting. it lead me to your recipe and it looked really good so i tried it. made it exactly the same way except i added chicken (my husband doesn’t consider it a complete meal without meat :)
    it was so good i almost cried! so simple and fast and absolutely delicious. one of the most satisfying things i’ve ever cooked. i also don’t ever leave comments although i read hundreds of blogs every week. just wanted to say thank you for posting this. it made my week. oh, and my husband got seconds and thirds. he absolutely loved it as well.

  6. Diana
    June 4, 2009 at 12:37 pm #

    Anca, it's comments like yours that make blogging worthwhile!

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