Mami's Vegetable Curry

SERVES 2PREP COOK

curry base

5cloves

garlic, minced

½cup

avocado oil

5bulbs

shallots, thinly sliced

1stalk

lemongrass, cut into 1" pieces

2tablespoons

curry powder

2tablespoons

hot water

salt

6oz

coconut milk

  1. Make a paste by mixing curry powder, salt, and water. Add more water if too dry, more curry powder if too wet.

  2. In a pot, heat oil until it shimmers. Sauté garlic and shallots until slightly browned. Add lemongrass.

  3. 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.

  4. 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

1cup

green beans

1block

firm tofu, cubed

1

eggplant, sliced diagonally

10

okra

1pack

Original Pieces

1.5cup

hot water

drizzle

soy sauce

  1. Steam all vegetables until soft.

  2. Sauté firm tofu until browned on all sides.

  3. Stir in hot water and all listed ingredients into curry base. Cover to simmer until thoroughly cooked. Drizzle with soy sauce. Serve with rice.