Quick Spinach and Tofu Green Curry

Quick Spinach and Tofu Green Curry

Spinach is quick-cooking and tender and makes for a wonderful, quick weeknight curry. 

Start the rice the minute you walk in the door and sit down to eat 20 minutes later if using white rice or 35-40 if brown. The leftovers are excellent, too!

Variations

• Substitute pea shoots, turnip or beet greens or even young mustard greens or any combination thereof for the spinach.

• Add a handful of bite-sized asparagus pieces.

Serves 4

Ingredients

1 can full-fat coconut milk

2-5 teaspoons green curry paste (depending on desired heat level)

1/2 teaspoon salt

12 ounces firm tofu, diced 

2 teaspoons soy sauce

1 large bunch spinach, well washed, roots trimmed and fairly finely chopped

2/3 cup cilantro, stems finely chopped and leaves roughly chopped

2-3 Tablespoons finely chopped green onion tops (optional)

Juice of 1/2 lime

Rice for serving

Scoop out most of the solid part at the top of the can of coconut milk and put in a large saucepan or Dutch oven over medium-high heat. Add the curry paste and mix well and simmer/fry the paste until the oil begins to separate and the paste is fragrant, about 2-5 minutes. If your coconut milk is liquid and homogenized, use 2 tablespoons of coconut oil or other oil to fry the paste for a few minutes.

Add the tofu and stir well to combine with curry paste. Cook for a minute or two. Add remainder of coconut milk, salt and fish or soy sauce and bring to a simmer. Cook, uncovered for about 5 minutes to thicken a little.  Add the spinach and combine well to help deflate the spinach and make room for all of it. Cook for about 3-5 minutes until just tender.  Stir in the cilantro and green onion tops, if using.  Taste and adjust seasoning with salt and add lime juice. Serve hot, over rice.

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Collard Green & Potato Curry with Coconut Milk & Homemade Naan

Collard Green & Potato Curry

I’m always looking for good ways to cook collard greens and this curry recipe really worked. My son typically likes greens but he’d much prefer them in a curry than as a plain, braised side dish. The key here is to cut the collards into really thin strips which contributes to the creamy texture of the finished dish. 

Serves 4

1 tablespoon oil

1 medium onion, diced

3 cloves garlic, minced or grated on a microplane

1 tablespoon fresh ginger, minced or grated on microplane

1 teaspoon cumin seeds

1 teaspoon brown mustard seeds

1/2 teaspoon ground hot pepper or chili flakes (more to taste)

1 teaspoon salt

1/2 cup water

1 bunch collard greens, stack the leaves and roll them up then using a sharp knife cut them crosswise into thin ribbons and then cut the ribbons in half or thirds to create shorter strips

4 medium potatoes, scrubbed and cut into medium dice

1 can full fat coconut milk

1 cup canned tomatoes with their juices

1/4 cup chopped cilantro leaves and stems (optional)

Rice or naan for serving (See below for my naan recipe)

1. Heat the oil in a Dutch oven or other large pot over medium-high heat. Add the onion, garlic, ginger, cumin, mustard seeds and hot pepper and stir well. Turn heat down to medium and cook for about 5 minutes until onion is softening and it’s very fragrant.

2. Add the 1/2 cup water and simmer for a few more minutes. Add collards and potatoes and salt and stir well. Simmer for a few minutes and then add can of coconut milk. Bring to a simmer, cover and cook for about 15 minutes until the potato is just about tender. 

3. Add tomatoes and simmer partially covered for 15 more minutes or until everything is tender and creamy. If it’s at all watery remove the lid totally and cook down until it’s thickened. Stir in cilantro, if using. Taste and adjust for salt and heat to your liking. Serve over rice or with naan or other flatbread. 

Naan

This soft, tender, slightly charred, yeasted flat bread is so delicious. Enjoy it plain with a little melted butter and sprinkle of salt or use it to scoop up curries. You can make it start to finish in 90 minutes and much of that time is inactive–while the dough is rising.

Yields 8 pieces.

1/2 cup warm water

1 package active dry yeast (2 1/4 teaspoons)

1 teaspoon sugar

1/2 cup plain whole milk yogurt

1 tablespoon oil

2 1/4 cups all purpose flour

1/2 teaspoon salt

2 tablespoons melted better, for brushing on the baked breads

Sea salt

1. Put the warm water in a large bowl and sprinkle over the yeast and sugar and mix thoroughly. Let sit for about 7 minutes until it begins to form bubbles on the surface and puff up. Mix in the yogurt, flour, oil and salt with a wooden spoon until the dough comes together. Turn out onto a floured surface and knead for 5-7 minutes until the dough is smooth and elastic. Put the dough in a clean bowl and cover with a damp dishtowel and let rise for about an hour or until doubled in bulk. If your room is warm this may only take 40 minutes.

2. When dough is doubled turn it onto a lightly floured surface and pat it into a round and cut it into 8 even pieces (like a pie). Use a rolling pin to roll each piece into an 8-inch round, more less. They should be about 1/4 thick or even a little thinner.

3. Heat a large cast iron skillet over high heat. I typically do not grease my skillet at all but if yours is not well seasoned carefully rub a little bit of oil over the surface with a paper towel. When the pan is hot–you can tell by hovering your hand over the pan–put one rolled out piece of dough in the skillet. It will begin bubbling up right away. Cook for about 60-90 seconds on one side, then flip and cook for another 60 seconds or so on the second side until charred in spots and puffy. Remove from the pan and wrap in clean dish towel. Repeat with remaining rounds. Then brush each one with a little melted butter and sprinkle with salt. Serve warm. Wrap any remaining naan well and reheat gently before serving.

Portobello Mushrooms stuffed with Root Vegetable Farro Risotto

Serves 4.

Ingredients

• 4 large Portobello mushrooms, stems removed

• olive oil

• 2 large carrots, quartered length-wise and cut into ½-inch cubes

• 2 beets, cleaned and cut into ½-inch cubes

• 2 tbsp olive oil

• 1 medium onion, chopped

• 1 cup farro, rinsed and soaked for at least 30 minutes or overnight

• 2 cloves garlic, minced

• 1 cup dry white wine

• ¼ cup nutritional yeast (or parmesan)

• 2 tbsp lemon juice

• 1 tbsp fresh thyme or parsley

• salt and pepper, to taste

Directions

Preheat the oven to 375° F. Rub the portobello mushrooms lightly with olive oil (about 1/2 tablespoons) and place them, bowl side facing down, on a parchment-lined baking sheet. Roast for 10 minutes, to par-cook them.

Toss the carrots and beets in one tablespoon of olive oil and arrange on another parchment-lined baking sheet. Sprinkle liberally with salt and pepper. Place vegetables in the oven to roast. Roast the carrots and beets for about 20 minutes, or until tender with a slight crunch. 

In the meantime, heat 2 tbsp of olive oil into a medium pot over medium heat. Add the onion and a pinch of salt to the pan. Cook for 5 to 7 minutes, or until the onions are clear and soft.

Add the farro and garlic, and cook, stirring frequently, for about 2-3 minutes, or until it smells nutty. Reduce heat to medium-low. Add the white wine and continue to stir until most of the wine has been absorbed. Add 1 cup of broth and continue stirring until it has been absorbed. Continue this process, adding the stock in 1/2- to 3/4-cup amounts, until the farro is tender. Some of the grains should begin to splay open. If more liquid is needed, just use water. When the farro is ready, stir in the nutritional yeast, thyme/parsley, and lemon juice. Stir in the roasted carrots and beets (or other root vegetables). Check for seasoning and add salt and pepper to taste

Flip the mushrooms on the baking sheet so that the bowl side faces up. Fill each cap with a heaping 1/2 cup (or so) of risotto. Top with a sprinkle of parmesan, if you’d like.  Transfer the mushrooms to the oven and bake for 10 minutes. Serve and enjoy.

Recipe by Natalie Bickford. Recipe adapted from Food52.