I’ve previously mentioned the fact that I’m intimidated by Indian cooking. It is so incredibly complex, with flavor profiles that are so unique and historic, it just seems bigger than me. But I’m trying to get over my fear, I’m trying to make a few dishes. Last night was a foray into curry. My Everyday Food magazine for the month of October had a recipe for green vegetable curry. What follows is that recipe with a couple tweaks based on what items I had in the kitchen. This dish is not only vegetarian, it’s vegan, and it packs a flavor punch.
2 T green curry powder
1/4 c water
2 t olive oil
1/2 lb button mushrooms, quartered
8 oz frozen green beans
5 heads of baby bok choy, sliced in half, bottom inch cut off
1/2 c diced sweet pepper
1 (13.2 oz) can unsweetened coconut milk
1/2 basil leaves, shredded
Rice for serving
In a small bowl, combine the curry powder and water to make a paste. In a large skillet, heat the oil over medium-high heat. Add the curry and stir until fragrant (30 seconds). Add mushrooms, green beans, bok choy, and peppers. Cook until the green beans are bright and the bok choy is starting to soften (5 minutes). Add the coconut milk and bring to a boil. Reduce to a simmer and cook until the vegetables are crisp-tender (8-10 minutes). Stir in basil, serve over rice.
Note: Even with this curry, I still might not be getting my feet wet in the Indian food arena. Green curries and basil are indicative of Thai cuisine, not necessarily Indian. But either way, it’s definitely a flavor palette I’m not used to using and thus serves as a culinary growing experience!