Asian cuisine is crazy to me. There are so many different types of Asian cuisine and each so different from one another and special in their own way. I have never had the chance to go to Asia, but it is on my bucket list with the main focus is trying their local cuisine.
I dabble a bit at home with what I have learned, and one of my favourite things to make is curry. This is a perfect meal for the hubby who is not a fan of just cooked veggies.
My curries usually tend to be full of vegetables and rarely do I use meat, so you get all the vitamins you need, plus its full of bold and deep flavours. Oh, and not to forget, you can literally use those random pieces of vegetables you have left over that you do not know what to do with or are on the verge of going past date.
I love recipes that are quick one pot wonders, and this is one of them. Well two pots, since I cook the rice separately, but you know what I mean. There is nothing like coming home after work and just wishing you had a genie who made the meals for you and cleaned up after cooking. With this curry, you will have near to no mess afterwards and feel satisfied as well. Get creative as you like with these curries, because there is little to no error when making a big pot of warmey goodness.
Vegan Miso Curry
1 zucchini, chopped
1 red bell pepper, chopped
2 tbsp miso paste
2 tbsp paprika paste
1/2 cup corn
3 garlic cloves, finely diced
1/2 tsp diced ginger
1 cup frozen spinach
250ml coconut milk
250ml wáter
1 lime, juice
1 tbsp sunflower oil
Garnish: I used mint and salted peanuts
In a large pot add sunflower oil. Once hot add garlic and brown for about 3 minutes. Add zucchini and bell pepper and continue to simmer on high heat for 4 minutes. Add miso paste and paprika paste. Add coconut milk and water and stir. Turn the heat down to medium low. Add frozen spinach, ginger and corn. Continue to simmer on low for about 30 minutes or longer, depending on the consistency you would like to reach. Add juice of lime.
Serve over basmati rice and garnish as you like.
Tip: To get fluffy rice, I tend to soak it in warm water for at least 30 minutes, then strain and rinse and boil over low heat.
