For those of you who do not follow me on instagram, let me give you a brief update. I am back home in Seattle. I left last weekend, with my family of 4 plus Wilbur to go to Canada where Coco was still filming her show. At that point, Pia’s school had already decided to shut down, and the public schools followed a few days later. We were up in rural British Columbia, and while people were aware and certainly had stripped the stores of all their toilet paper- it also felt very far removed from where Seattle was last weekend. On Wednesday up there, other productions around us (there are dozens of shows and movies filming in the area) started to shut down. On Friday, Gabby Duran shutdown out of precaution. So we returned home, and it was very different in a matter of days. Things are moving quickly here and I am choosing to attempt to contribute to the solution of overwhelming our healthcare professionals and infecting the more vulnerable members of our society. I can do that simply by staying home and by keeping my family home.
If you are interested, I will be publishing a post about how to stock your pantry and about Self Imposed Social Distancing and what my ideas are for staying at home as much as possible and what life is like here in Seattle, the “Epi-center” of COVID-19 in North America. I will do that by tomorrow morning. If you are in an area that has been hard hot, or better yet- has not YET, I hope that I can offer some suggestions that have worked for myself and those I love as far as social distancing.
For the foreseeable future, I am interrupting regular programming and will be sharing what I think is actually helpful right now. Freezer and pantry meals, meal prep for the week, etc.
So you will be seeing more things like this Red Potato Curry here. This is a dish that I made entirely with items from my pantry and freezer. It is really delicious and it made believers out of my girls who thought they didn’t like curry, so that is a win! I may add that this is not a spicy curry, so if you would like it to be spicy, fry a jalapeno or 1/2 teaspoon of red pepper flakes with the curry before you blend it.
I intentionally used only items from my pantry, and freezer as well as some of the staples that last a long time in the refrigerator.
Items that last a long time in the fridge: garlic, onions and potatoes. Admittedly my yellow potatoes were getting soft and eyes sprouting on them (because they were organic) – but surprise! They are just fine to eat and are actually incredibly buttery when they are “aged” like that!
Freezer: ginger!!! Trader joes sells frozen fresh ginger! How cool is that? Green peas too.
Pantry: rice, garbanzo beans (and save the liquid-aquafaba- for baking!) red curry paste, vegetable broth and coconut milk.
Bay leaf came from my yard. Green onions and pom seeds still alive from my last trader joes run this past week. But definitely not necessary.
This was enough for two huge meals for 4 of us. You could definitely steam some broccoli (fresh or frozen) to go along with it.
As always, please tell me how I can help. Times are changing and I want to be flexible about how I can service my amazing community! Happy cooking, stay safe and healthy. XO, H
- 4 tablespoons coconut oil
- 4 cloves garlic, smashed
- 2 tablespoons fresh ginger (or frozen!)
- 4 ounces red curry paste
- 4 cups vegetable broth
- 1 yellow onion, chopped into bite sized pieces
- 6 medium-large yellow potatoes, peeled and chopped into bite sized pieces
- 2 cans garbanzo beans drained (reserve the liquid for baking something!)
- 1 bay leaf
- 1 can coconut milk
- 1 cup green peas
- Kosher salt
- In a large heavy pan or pot, combine 3 tablespoons of the coconut oil, garlic and ginger over medium heat, stirring until getting golden. Then add the red curry paste. Stir, frying evenly for another minute or two.
- Transfer the paste, ginger and garlic to the jar of a blender. Add the vegetable broth to the blender and puree on high until smooth. Set aside.
- In the same pan, add 1 tablespoon of coconut oil over medium heat and add the onion and potatoes and the beans. Saute for a few minutes and then add the broth back in to the pot.
- Add a bay leaf and bring to a simmer. Reduce the heat to low and add a lid to the pot and simmer for 20 minutes until the potatoes are tender. Add the coconut milk and stir in. Simmer the curry with no lid for another 20 minutes to thicken. In the last 10 minutes, add the peas and continue to cook until they are just tender.
- Serve with fluffy steamed basmati or jasmine rice.