Mami's Vegetable Curry |
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curry base
| 5 | cloves | garlic, minced | ||
| ½ | cup | avocado oil | ||
| 5 | bulbs | shallots, thinly sliced | ||
| 1 | stalk | lemongrass, cut into 1" pieces | ||
| 2 | tablespoons | curry powder | ||
| 2 | tablespoons | hot water | ||
salt | ||||
| 6 | oz | coconut milk | ||
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Make a paste by mixing curry powder, salt, and water. Add more water if too dry, more curry powder if too wet.
In a pot, heat oil until it shimmers. Sauté garlic and shallots until slightly browned. Add lemongrass.
In a separate section of the post, add in curry powder mix paste until oil is bubbly and incorporated with the paste (it should curdle). Patience required here. Add more avocado oil, as needed.
Stir in coconut milk ¼ cup at a time and let it curdle with curry powder paste again.
vegetables
| 1 | potato, cubed | |||
| ½ | cabbage, quartered | |||
| 1 | cup | green beans | ||
| 1 | block | firm tofu, cubed | ||
| 1 | eggplant, sliced diagonally | |||
| 10 | okra | |||
| 1 | pack | |||
| 1.5 | cup | hot water | ||
| drizzle | soy sauce |
Steam all vegetables until soft.
Sauté firm tofu until browned on all sides.
Stir in hot water and all listed ingredients into curry base. Cover to simmer until thoroughly cooked. Drizzle with soy sauce. Serve with rice.