In real life, I’m quite shy. In blog life, I’m downright chatty.
In blog life, I try to keep things pretty. In real life, I eat wilted cilantro… On pasta, with equally wilted (pre-cooking) spinach, jalapeno, and a hastily fried, overdone egg. (And those are the rare weeknights I actually turn on the stove.) I also take Martha Stewart-quality photos just so I can show you later:
Yikes. (It tasted good, though!)
One thing that’s true in both blog life and real life is that I’m not great at “let’s plan way ahead for the holidays.” Partially it’s a personality thing, and partially it’s just that there’s so much good stuff out there this time of year, as far as holiday recipes and menus go, that it would feel unnecessary for me to try to add anything. (Er, not that it’s necessary for me to be contributing to the foodternet the rest of the year!) Those are just excuses, though, and I’ll try to be better at this–a new year is fast approaching, after all.
Meanwhile… Maybe you’ll have a quiet post-Thanksgiving Sunday. Maybe you’ll want something warm and comforting and decidedly un-Thanksgivinglike: fragrant and spicy, almost vegan, and coconutty all over.
Yup, I’m narrating your future to suit my purposes for this post. Don’t mind me. I just want us all to unwind and eat curry together.
Let’s break down curry. It has a lot of ingredients, but with good reason. You want complicated, nuanced flavors? You got it, my friend. Clockwise from the top, we have red onion, lemongrass, Thai chilis, garlic, and ginger. Not pictured: dry spices, some fishy condiments, lime, and lots of silky coconut milk.
Sauce aside, the rest is simple as can be. Beans! Meat, or fish, if you feel like it. Veggies. Any kind of veggies you want–whatever floats your boat in the winter. (P.S. Why haven’t you stashed that thing away for the season yet, you rich kook?)
Personally, I went with all of this. Chickpeas are basically the perfect food. Kale is green, and green food is always welcome around here. Sweet potatoes are the only thing here reminiscent of Thanksgiving… To make the transition easy, I guess. As I said–anything you like, you can probably put in curry. The keffir lime leaves are a ridiculously fragrant, beautiful addition to any curry, but if you can’t find ’em, no sweat.
As for time… You don’t need a whole lot.
I should mention that this is really great the next day, cold and straight from the fridge, eaten with a bar spoon because everything else is in the dishwasher… That is my life, ladies and gents, and I don’t mind one bit.
So… Happy Thanksgiving, you lovely little thangs, you! I appreciate you so so much. In blog life, in real life, all the time.
- 2 can coconut milk (low-fat, full fat, or one of each)
- 2-3 tablespoons lemongrass, finely chopped
- 1/4 cup red onion, chopped
- 1 thumb-sized piece of galangal or ginger, grated
- 4-5 cloves garlic
- 2-3 fresh red Thai chilis, sliced
- 2 tablespoons tomato paste
- 2 tablespoons fish sauce
- 3 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon palm sugar or brown sugar
- 1 teaspoon shrimp paste
- 2 tablespoons fresh lime juice
- 2 medium sweet potatoes or yams, cut into 1/2-inch chunks
- 1 bunch dinosaur kale, de-stemmed and chopped
- 3-4 keffir lime leaves (if you can find them)
- 1/2 a cinnamon stick
- 1 cup cooked chickpeas
- A handful of fresh Thai basil and cilantro
- Jasmine rice, for serving
- Blend all of the curry sauce ingredients in a blender.
- In a large pot over medium-high heat, combine the sauce and the sweet potatoes, kale, lime leaves, and cinnamon stick.
- Bring to a boil, then lower heat and simmer for 12-15 minutes, until sweet potatoes and kale are tender. Taste your sauce and add more sugar, lime juice, or fish sauce to taste. Stir in the chickpeas. Serve over jasmine rice and top with fresh basil and/or cilantro.