It's January and you know what that means... time to eat and live healthy(er). Like many, I resolve to eat a more nutritionally dense diet, one that is not only better for me (and my waistline) but also better for the planet. While I'm not a vegetarian, I think vegetables will be a big part of helping me stick to my goals. And I can't think of a better way to consume the recommended daily dose than with a curry.
This bold (and also vegan) dish is a great addition to any cook's repetoire. Flavored with herbs and spices - and paired with delicious cardamom basmati rice - it packs in all of the nutrition without compromising on any of the flavor.
I pride myself on making everything from scratch, but this recipe is the exception. You can make the yellow curry paste yourself and it'll be delicious. But I'm happy to use Thai yellow curry paste in a can. It's easy to find at most grocery stores (or visit an Asian mart to enjoy a better selection). Just be sure to purchase one that lists garlic, dried chili pepper, shallot, lemongrass and a variety of spices (like coriander seeds, cumin, cardamom, cinnamon, bay leaves, etc.) in its ingredients. There are others on the market made with yellow mustard, soybean oil and little else, and they don't work. The balance of sweet and spicy, with warming flavors and beautiful textures, is dependent on having the right ingredients for the job.
And I promise, you won't miss the meat.