This recipes is from DanniBeth of Vegan Miss Adventures in the Kitchen via Meatless Monday. Coriander, ginger and garlic are stir-fried first, which deepens the taste of this classic Thai red curry. Tomatoes, potatoes, onions and spinach take on the full flavor of the aromatically spiced sauce.
- 4 Tomatoes
- 2 tablespoon vegetable oil
- 2 Onions, cut into thick wedges
- 1 Inch piece fresh ginger, peeled and finely chopped
- 1 Garlic clove, chopped
- 2 tablespoon ground coriander
- 1 pound potatoes, peeled and cut into chunks
- 2 1/2 low sodium vegetable stock
- 1 tablespoon red curry paste
- 8 ounce spinach leaves
- Bring a medium pot of water to a boil over high heat. Fill a medium bowl full of cold water.
- Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 2-3 minutes then plunge into the cold water to loosen the skins. Peel off the skins of the tomatoes.
- Cut each tomato into quarters. Remove and discard the seeds and central core of each tomato. Set tomato pieces aside.
- Preheat a wok over medium-high heat. When the wok is heated add the vegetable oil. Stir fry the onions, ginger and garlic in the vegetable oil for 2-3 minutes, or until seasonings begin to soften.
- Add the coriander and potatoes to the wok and stir-fry for 2-3 minutes. Add the stock and curry paste and bring to a boil, stirring occasionally. Reduce the heat and simmer gently for 10-15 minutes, or until the potatoes are tender.
- Add the spinach and the tomato quarters to the wok. Cook, stirring, for 1 minute, or until the spinach has wilted. Serve atop cooked rice to soak up the curry sauce.