Slightly spicy veggie stew.

This is a very hearty, slightly spicy, very satisfying, curry-ish stew.

- onion
- red curry paste
- carrots
- fresh spinach
- frozen edamame
- tahin
- fennu greek
- paprika
- soy sauce
- soy cream
- oil


Fry finely diced onion in a little oil until translucent. I used olive oil but use any oil you prefer.
Add some red curry paste to your taste, I only had half a teaspoon. If you like your food spicy use a bit more! Stir pretty well and add diced carrots. Add fennu greek and paprika, stirring all the time. 

Add some water, until the carrots are just covered. Let cook for a few minutes until the carrots are almost done, then add the very, very, very good cleaned spinach leaves. Stir, then cover your pot with a lid and let simmer for two minutes so the spinach will kind of wilt. 

Add the frozen edamame, a little bit tahin and soy cream (you can use coconut milk as well, I only had soy cream and it was really good), stir again and then season to taste with soy sauce.
The tahin makes the stew creamy and yummy, make sure to try it!

Green Curry w/ Glazed Tofu.

- potatoes

- brussel sprouts

- fresh spinach

- onions, garlic

- coconut milk

- green curry paste

- peanut butter

- salt, pepper, paprika, yellow curry powder, vegetable broth, lemon juice

- tofu

- shoyu

- sugar

In a big pot fry finely cut onions and mashed garlic in a little oil, stir in 2 tsp green curry paste and add a glass of water. Cook til onions are translucent. 

Cut potatoes into small dices, add 1 litre cold water to the curry mixture and add potatoes. Add spices and 2 tbsp peanut butter, cook til potatoes are almost done. Clean brussel sprouts and cut them into halfs (or quarters), add to the potatoes together with 200ml coconutmilk and 200ml water, cook for about 10 minutes. 

In the meanwhile cut tofu into thin stripes and fry in a pan, deglaze with shoyu and 1 tsp sugar. Fry on medium heat, flipping once, til very very crispy.

Wash spinach thoroughly and cut the leaves into stripes (roll all the spinach leaves together and cut) and add to the curry. Cook for another 3 minutes.

Serve the curry with fried tofu. 

You could use frozen spinach, but it's definitely not the same. Season with curry paste to your taste, I have serious trouble eating hot spicy things, so my dishes aren't that spicy.

Coco-Curry

- 200g tofu

- handful of white mushrooms

- broccoli

- glassnoodles

- coconut milk

- garlic

- red curry paste

- light and dark soy sauce

Cut tofu into small cubes and fry in walnutoil for a few minutes until golden brown. Add garlic and broccoli and fry for another 2 minutes, then add coconut milk to your taste.

I used about a third of a small can and added a little water. Cook with mushrooms, 1 tablespoon light soy sauce, 1 teaspoon dark sweet soy sauce and a little red curry paste. While preparing the curry put glass noodles into hot water and let them soak for about 10-15 minutes. Drain water and put on a plate, with curry on top.