Yellow Curry with Potatoes, Lima Beans, and Broccoli

Happy ginger Sunday!


1 lb Yukon potatoes, chopped into 2-inch pieces
1 head broccoli
1.5 cups lima beans
1/2 cup red onion, chopped into 1-inch pieces
1 cup coconut milk
2 TBL lemongrass
4 large garlic cloves
3 TBL fresh ginger
1 TBL turmeric
1 TBL cumin
1 TBL coriander
1 tsp cayenne
1/4 tsp salt
1-2 limes
1/4 cup fresh cilantro, chopped
1 cup mung bean sprouts
1 cup water
1 TBL or to taste Bragg’s or soy sauce

In a blender or food processor, combine coconut milk, spices, lemon grass, garlic, and ginger. In a dutch oven, mix together coconut milk mixture, potatoes, and onions. Bring to a boil, then cover and reduce heat to medium or medium low. Cook until potatoes are tender and most of the liquid has absorbed about 15-20 minutes. Stir every 5 minutes or so to scrape the bottom of the pan. You will see the oil start to separate from the curry, just keep cooking.

When the potatoes are soft, add water and Bragg’s/soy sauce, broccoli, and lima beans. Cook uncovered on medium heat about 10 minutes until sauce thickens. Add juice of 1 lime, cilantro, and mung bean sprouts. Cook another 5 minutes uncovered. Taste for seasoning. Add a squeeze of fresh lime juice when serving.

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Tempeh curry (vegan “butter” “chicken”)

No butter, no yogurt, no chicken. It will knock your socks off, I swear.

Slice one block of tempeh into thin strips, then cut into bite sized pieces. Then blend: 1/4 diced tomatoes, 1 TBL garlic, 1 TBL ginger, 2 TBL Earth Balance, 3/4 cup rice milk, 2 TBL curry, 1 tsp coriander, and 2 TBL lemon juice, 1/2 tsp salt. Marinate the tempeh in the sauce for 30 minutes.

Cook 1.5 cups rice with 3/4 cup lima beans.

For the sauce, blend together 1 cup diced tomatoes, 1 TBL garlic, 1 TBL ginger, 1/4 cup cashews until smooth. Set aside.

Heat 1 tsp Earth Balance in a large pan. Add tempeh with the marinade and 1 sliced jalapeno, cook until tempeh is tender and the sauce is mostly absorbed. Add 1 tsp fenugreek seeds, 1 TBL curry, 1/2 TBL garam masala, 1/2 TBL cayenne. Then add reserved sauce. Cook covered on medium heat for 10 minutes, stirring occasionally. Add 1/2 cup chopped fresh cilantro. And cook another 1o minutes. Taste for seasoning, add salt and pepper if needed.

Serving suggestion: 1/2 cup rice with limas, with 1 cup curry, and 1 cup fresh arugula.