What is that you ask? Well, first let me tell you a story…
To be honest, before I had the chance to type anything, it took me nearly 20 minutes to sign in. I forgot my password. It’s been that long since I’ve signed on to types on these precious block’s. I’ve missed blogging. I’ve missed you all (to all those who have been following + and those new), I’m so happy to have had my fire ignited to just DO IT.
This is not a fashion post, but it is a scrumptious one!
This crazy COVID-19 outbreak has been a challenge for all of us in our own ways. Some of us are alone, some of us have lost, some of us sick, and if not, we can’t stop thinking of ‘what if’ something happens to me or a loved one? My mind has been racing and I’ve been dangerously consumed with negative and dark thoughts recently.
One thing I realized I missed most was connection to myself. For me, being creative allows me to re-connect and discover new elements to myself. Whether that creativity is funneled into forms of art with oil and acrylic paint, beauty, fashion, baking, writing poems & short stories or cooking, these allow me to be focused and adventurous.
With cooking, aside from finding ways to make simple recipes I’ve known and loved my own, being able to feed those I love truly brings me the biggest joy. I know this sounds very cliché but deep down I’m a typical middle-aged Turkish mom already wanting to feed the entire neighborhood.
During this Quarantine I have been able to reflect back on my favorite memories with my friends and those included my dinner and game nights and Friendsgiving. I would do ALL the cooking for 8-12 people, sometimes more. I loved the chaos in the kitchen, the smells, the face pace, the love, the licking of the spoons, the passion. So, this quarantine I definitely spend a lot of time making the most I could from the kitchen.
This recipe is what I call “Quarantine Curry”. Why? Because here is a story, it’s short:
“Ohh, let me buy all these veggies for the week so I don’t have to go the grocery store again”…”Oh, I am going to cook both lunch and dinner every day!”… “Now that I have time, let me make all these recipes…*Netflix&Chill*,MONDAY-TUESDAY-COOK-COOK-FRIDAY-SATURDAY-SUNNNOOOFABITCHALLMYVEGGIESAREGONNASPOIL!”.
Pretty much hearty and flavor-packed dishes like these were made for saving yourself the pain of having to throw away all your vegetables before they go to waste, or, it’s the perfect way to start the week with your fresh groceries. Regardless, cooking at home shouldn’t be hard and wasteful, it should be fun and DELICIOUS.
This Quarantine Curry aka Yellow Curry with Seasonal Vegetables and Tofu is a great dish that you can create your own with your own vegetables. You can also use green or red curry paste as well. I prefer yellow curry with certain vegetables and proteins as I feel each curry works best with different ingredients.
I normally don’t use Tofu as my husband hates it, but as he is now eating vegan, I can’t use chicken, which would be the protein I would have normally utilized in this recipe. Good news? My husband LOVES the tofu in this so I’m happy I’m able to trick him into eating tofu like we trick our dogs into eating their medicine wrapped in cheese or deli cuts.
Anyhow, per my dear friend Brian,and soon-to-be birthday boy (his Birthday is May 8), Happy early B-day BRIAN!- I am sharing this recipe on the blog. I hope you all enjoy it and let me know if you try it or plan try it 🙂
Now Brian- Enjoy this recipe! Now, you better make this & send me pics or…I know where you live.
*You can also see a video on this recipe in my Instagram Highlights “COOKING” section.
3-6 Tablespoons HOMEMADE CURRY PASTE (or pre-made, yellow, green or red works for this recipe).
1 Tablespoon OLIVE OIL
400ml (1 can) COCONUT MILK
100 ml WATER
200-450grams CHOPPED ASSORTED VEGETABLES (broccolini, potatoes, onions, tomatoes or whatever veggies you have 🙂
1 block TOFU or 200-250 grams of PREFERRED PROTEIN (diced, shredded, cubed)
1 Tablespoon FISH SAUCE (optional but recommended for flavor).
- In a saucepan, heat the oil on medium-high heat.
- Add 3-6 teaspoons of curry paste and cook, stirring occasionally until aromatic (about 3-4 minutes).
- Pour in Coconut Milk and Water.
- Bring to a boil.
- Add your veggies and stir in.
- Cook on medium heat for 5 minutes, stirring once or twice.
- Add your preferred protein.
- Cook on medium-low until protein cooked.
- OPTIONAL: Add fish sauce.
- Serve immediately.
This pairs very well with steamed plain rice, quinoa, lentils, or any other legume you desire.