Happy Monday from Japan! Today I have a curry recipe for you that stems from the woman who makes the best curry on the island, Kiwa from dechibica. Kiwa and I have become friends in my time here. I often bring her baked goods from home and she gives me gifts as well. One of her gifts that she gave me is a bottle of vegan curry paste, and a recipe of how to use it. She is truly the kindest, most generous person I have met here in Okinawa. I cherish her friendship and every gift she gives me.
My husband LOVES when I make this recipe. It’s his new favorite. I make a delicious curried sweet potato soup, and it’s delicious. But this is his new favorite. And I think it’s mine too. He’s thankful for Kiwa as well, since it’s really her recipe. She’s like the culinary Dumbledore. One of her curries takes TWO DAYS to make. She impresses me with her skill and the depth of flavor her food has. So I was pleasantly surprised when I tasted this curry I made at home and was just as taken back by the deliciousness. Isn’t it fun being in awe of your own food?
Since I don’t always have a jar of the curry paste she buys on hand, I’ve learned to make my own in a pinch that mimics the one Kiwa gave me. I don’t even know the name of the one she gave me, honestly.
If you haven’t tried curry, today is a great time to start! Mondays are usually everyone’s least favorite day of the week, so I recommend making this your Monday meal. That way you have something delicious and comforting to look forward to.
Spicy yellow curry
Serves 2-4, depending on how hungry you are. We always have leftovers.
Curry paste ingredients
1 tablespoon curry powder
1/4 teaspoon rice vinegar
1/2 teaspoon coconut oil
1/2 teaspoon onion powder
1 teaspoon minced garlic
1/4 teaspoon ginger powder
1/4 teaspoon black pepper
1/2 teaspoon soy sauce
1/4 teaspoon tamarind paste
1/4 teaspoon ground coriander
Curried potato ingredients
1 large white potato, peeled and diced
2 tablespoons oil
1 & 1/2 tablespoons curry powder
1 & 1/2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
3 cloves of garlic, minced
2 teaspoons onion powder
1 yellow onion, peeled and diced
5 cloves of garlic, minced
1 cup mushrooms of choice, I use Enoki mushrooms
1 carrot, sliced thinly
2 tablespoons coconut oil
1 cup veggie broth
1 cup full fat canned coconut milk
Soy sauce, to taste
Brown or white rice, or quinoa, for serving
In a small bowl, mix curry paste ingredients until smooth. Set aside.
Mix together the ingredients for the curried potatoes. Bake at 450 on a greased baking sheet for 40 minutes.
Sauté the veggies in the coconut oil on medium heat. Sauté until they are cooked through but still have a bit of a bite to them, you don’t want mushy veggies. That’s sissy stuff. Add the rest of the ingredients and turn the heat to medium high. Once it’s bubbling rapidly, remove from the heat and stir continuously with a wooden spoon.
Serve the curry on top of your grain (or pseudo-grain) of choice, and top with the curried potatoes.
The next day take the left overs to work and watch your coworkers stare at your food in envy.