One of my absolute favorite foods is a good curry! It doesn’t matter whether it’s Indian, Thai, Jamaican, Malaysian or … I love them all, as long as they are vegetarian!
Yesterday I picked up some beautiful Romanesco cauliflower at the grocery store. This vegetable looks a bit like an alien in the produce department, with its bright green head of tight spirals. It’s reminiscent of cauliflower, except for its crispier texture (especially when cooked) and milder flavor. Plus, who can resist that color!
If you see it at the store, pick up a head and try it! It’s super delicious and nutritious!!
Put on some rice before you start the curry, and you’ll be eating in no time. While at the store, I also bought some Jade rice. This organic, pearled rice is infused with bamboo juice, which gives it its pale green color. It cooks in about 20 minutes and has a slightly sticky and chewy texture. It’s perfect with Asian food!
The uncooked grains of Jade rice sparkle like tiny jewels!
For this recipe, you can use other vegetables as well. I often just use a colorful combination of what I have around. If you don’t have Thai curry paste use a good quality Indian curry powder. If you’re feeling adventurous, look for some Jamaican curry powder. I found some on Amazon and really like it.
If you are a vegetarian or vegan, be sure to read the label of the curry paste. Many contain shrimp and fish. I buy a locally produced one, which is vegan and delicious!
Here is what to do for the curry:
- 1 large onion, peeled and diced
- 1 large head of Romanesco, cut into bite-sized florets
- 1 to 1 1/2 cups shiitake mushrooms, stemmed and sliced if big
- 1 pack of extra firm tofu, drained, patted dry and cut into small cubes
- 1 to 1 1/2 cups of halved cherry tomatoes
- Thai curry paste of your choice, red, green or yellow
- 1 can ( 14 oz) of regular coconut milk
- 1 1/2 cups of water
- sea salt if desired
- finely chopped cilantro
In a large sauté pan heat a little vegetable oil over medium high heat.
Add the onion and sauté until it softens and browns a bit.
Next, add the mushrooms, cook and stir for a few minutes.
Turn down the heat a bit and stir some curry paste to the onion-mushroom mixture. I used about 5 rounded tablespoons. Use less if you don’t like it hot. It’s easier to add more later if you want more heat, then to take it out!
When the curry paste is nice and fragrant, add the coconut milk and water.
Stir and then add the tofu and Romanesco.
Simmer on medium low for about 20 minutes.
Taste, and adjust seasoning. Does it need a pinch of salt or a little more curry paste?
Right before serving add the tomatoes and cilantro.
Mix it gently and serve with rice or another grain.