Thai Red Vegetable Curry

Adaped from a recipe in The Vegan Epicure. Just plain good!

Ingredients:

Red curry paste:

• 4 dried red chilis
• 2 tbsp whole coriander seed
• 1 tbsp whole cumin seed
• 2 stalks lemongrass, white part only
• 5-6 lime leaves, or zest of one lime
• 1-inch piece ginger, peeled
• 1 shallot

Vegetable curry:

• 1 tbsp cooking oil
• 4 cloves garlic, chopped
• 1-inch piece ginger, finely chopped
• 2 tbsp red curry paste (above)
• 2 tbsp soy sauce or bragg's
• about 4 cups vegetables (see below)
• 10-16 basil leaves, whole
• 1 14oz tin coconut milk
• 1 recipe baked tofu cubelets (optional)

To make the red curry paste, combine all ingredients in a spice grinder or food processor and grind into a paste. You will have extra which can be stored in the refrigerator; add some oil to make it last longer.

Use any vegetables you like for the curry, such as broccoli, bok choy, eggplant, carrots, green beans, long beans, snap or snow peas, cauliflower, zucchini, mushrooms, baby corn, bamboo shoots, water chestnuts, etc. See below if you want to use potatoes.

If using potatoes, cube and combine with the coconut milk in a separate pan. Simmer until potatoes are cooked. Sauté garlic and ginger in oil for a minute or two, then add curry paste and sauté a few seconds more. Add soy sauce or bragg's and stir.

Add vegetables, starting with the ones that need to cook longer. Cook over low heat until tender. Some vegetables such as eggplant may benefit from being cooked separately and then added at the end.

Add basil leaves and coconut milk (and tofu and/or potatoes if using). Stir until heated through, then serve.