Thai Vegan Curry

One of my favorite cuisines is Thai. I love the spicy-sweet tropical combinations that so many of those recipes have to offer. The versatility of the flavors allows you to substitute as you want and/or need to. To me, this is the mark of a truly perfect cuisine.

This curry was my rendition of another recipe I had. A necessary use-up-what-I-have-quick evening. We all have them. You may need to adjust the spiciness. All of the adults in my house love spicy foods. However, with so many small children often we will add the spicy peppers and sauces after the kids meals are dished up.

The combination of sweet potatoes, peanuts, cauliflower and coconut is unusual and delicious. You can certainly add tofu, tempeh, beef, shrimp, or chicken with great results. Serve this with coconut rice and I think you will be pleased with the results.

Dessert suggestions? Try key lime bars or lemon meringue pie.

Thai Cauliflower & Sweet Potato Curry

1 head cauliflower

3 sweet potatoes

1 tbs oil for stir frying

4 cloves of garlic, sliced

1 onion, sliced

4 or 5 green onion tops

2 c coconut

2 c peanuts

1 can of coconut milk

1 tsp spicy curry powder

1- 3 tablespoons of A Taste of Thai red curry paste

1 hot pepper (choice of variety) chopped

Steam cauliflower until crisp-tender.

Peel and cook the sweet potatoes until just tender. They should not fall apart.

In a large wok or frying pan heat oil. Add garlic, onion, and pepper and stir fry about two minutes. Add the cauliflower and continue to stir until the cauliflower gets a little color here and there. Add the sweet potatoes, the coconut milk, curry powder, the curry paste, and simmer until flavors meld and blend. Five minutes should do it. Sprinkle with peanuts, coconut, and green onions.

Serves 10-12

Image:Marye Audet