Friday, October 16, 2009

Clean-out-the-fridge curry

Just what it sounds like. I was again pleasantly surprised by new possibilities for collard greens--in this kind of a stew, they took on a delicate yet chewy consistency that was a dead ringer for grape leaves...go figure.

What is the name of this type of pan? It's like a skillet but with straight, high sides, and a lid that fits on it--so saucy things are more contained...

Clean-out-the-fridge Curry

1 TB olive oil
1/3 to 1/2 yellow onion, diced
4-5 cloves garlic, minced
2 TB minced or pureed ginger
1 TB turmeric
1-3 tsp cayenne or paprika
1 tsp cumin
1 serving tempeh, in small cubes
2 carrots, diced
3 stalks celery, diced
4-6 large collard greens, with middle stalk removed, chopped
1/2 can coconut milk
garlic-chili paste, to taste
salt to taste
lime juice to taste (optional)

Instructions: In a separate saucepan or pot, boil collards in salted water for 10 min, drain. Heat oil to medium heat in a skillet. Sautee onion, garlic, ginger, and spices until translucent (5 min). Add tempeh and cook until tempeh browns (5 min). Add vegetables, mix to coat with spices. Add coconut milk, reduce heat, cover, simmer 10-20 min, adding collards just before the end. Add salt, garlic-chili paste, and lime juice to taste. Serve over rice. Serves 4.


myer nore said...

that type of pan is called a rondeau. it's my second favorite type of pan (behind a cast iron pan). probably the most versatile type of pan, if you have a nice one. sweet cactus. hey, i picked up some rooster garlic chilli paste the other day because of you. i love it with tamari-tahini sauce on noodles.

Julia said...

Aha, I thought you'd know!
Glad you are enjoying the rooster paste. Also glad it doesn't taste like rooster.