(Not so) Red Curry

For a while I had a roommate that wanted to try out being a vegan. Unfortunately, he had some issues dealing with spicy food. A few days before he moved in, I had just bought different types of curry pastes, so I didn’t get the opportunity to use them. After 2 months of (allegedly) eating only vegan food, he decided to no longer eat vegan. So, I was finally able to use my curry pastes!!! This was my first experiment using a red curry paste. There wasn’t much planning. I just used a bunch of left over veggies I had prepared the day before for a sushi party. Hope you guys and girls enjoy this one…

Ingredients (for 3-4 people depending on size) Note: all vegetables and herbs should be chopped unless otherwise specified.

  • ½ red pepper
  • ½ green pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ carrot
  • ½ cucumber
  • ½ can of hearts of palms
  • 1 small sweet potato
  • 4-5 asparagus
  • 5-8 shiitake mushrooms
  • 2 large Portobello mushrooms
  • ¼ small red cabbage
  • 1 can coconut cream
  • 2 tablespoons of red curry paste
  • 3 garlic cloves, minced
  • Soy sauce.
  • Herbs: chives and green onions to taste, chopped.
  • Spices: salt, black pepper and turmeric to taste.
  • 1 cup of soft dates, pitted. (If the dates are not soft, after you take the pits out, put them in a small bowl with hot water for about 10 minutes. Then drain).


  1. In a medium size pot put all chopped vegetables, garlic and herbs.
  2. Put to medium heat and start stirring while also adding the spices, red curry paste, and a splash of soy sauce (just a little bit please!).
  3. After steam starts to build up add the can of coconut cream, stir well and let simmer at medium heat for 20-25 minutes.
  4. Serving: Serve while hot. Ideally, accompany with some rice. In the picture I used some white garlic rice and garnished with some cucumber slices.



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