Vegetables in Thai Red Curry

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“in your very own kitchen there is a refuge–to work as a cook–like and artist, like a priest. Sacred space is but one breath away. Offer yourself up to it.

~Dale Kent, former tenzo at Tassajara, the oldest Zen training monastery in the US.

So well said, I don’t think I have anything to add today–(I know how shocked some of you are about that!!)

Here is one of his recipes, I have to admit that I have not tried it–yet. I got this recipe out of Vegetarian Times, but they got it from Dale’s cookbook Tassajara Dinners & Desserts. I have to admit, I am really looking forward to spending a little bit of time researching Tassajara, Dale and their idea of “mindful cooking”.

Vegetables in Thai Red Curry

1 small head cauliflower, cut into florets
1 cup green beans, stems removed and cut into 2-inch pieces
1 Tbs. oil
1 cup mushrooms, ends trimmed (left whole if small, quartered if large)
1 14-oz. can coconut milk
1–2 Tbs. Thai red curry paste
2 Tbs. brown sugar
2 Tbs. tamari or low-sodium soy sauce
1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
20–30 fresh Thai basil leaves

1. Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Repeat with green beans in same pot of water; set aside.
2. Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.
3. In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup of vegetable water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.Enjoy!