Whether you are vegan, vegetarian, or omnivore, vegan food deserves to be celebrated and appreciated. I learned to cook, and to love food when I first began eating a plant-based diet. Vegan food taught me different flavors that I hadn’t yet tasted. Pretty soon there-after, I fell in love with curry. Curry can be very complicated, or very easy to make. If you are using store-bought curry paste (like I did here), you will have a quick and satisfying dinner. If you have the time, experiment and try making your own curry paste. For this dish, I used a canned Thai green curry paste made from green chilies, with lemongrass, coriander, ginger and garlic.
Roasted Potatoes and Spinach Curry
An easy, very very spicy, but comforting dish
3 pounds red potatoes
extra virgin olive oil
2 shallots, chopped
2 tablespoons extra virgin olive oil
1 cup chopped frozen spinach, thawed and drained
1 – 15 ounce can lite coconut milk
1 cup vegetable broth
I – 4 ounce can green curry paste (I used Maesri brand)
Wash the potatoes, and parboil them for 12 minutes. Drain, and when cool enough to handle, cut them in fourths or sixths. Preheat oven to 400 degrees Fahrenheit. Place potatoes on a parchment lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes, until golden and edges are a bit crispy.
In a large saucepan on medium heat, sauté the shallots in the olive oil until caramelized nicely. Add the spinach, and cook for about a minute before adding the coconut milk, veg broth and curry paste. Stir until well combined and bring to a boil for about 10 minutes. Add the roasted potatoes and turn off heat.
Serve as is, the potatoes make the dish very hearty. If you wish, serve over rice or with naan.
A whole lot of love goes into the food I make; from the most elaborate dish, to the quick-in-a-hurry-meals (the latter in which I now make more often). Always, always thank the person who makes you a meal, or serves you your take-out – especially if that person’s name is “Mom!” A nice thank you really goes a long way. And a sincere thanks never gets old.