Vegetable Curry & Black Rice

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Everything I have made since my arrival in Malaysia has been vegetarian.  I find myself eating less and less meat as I grow older.  My body simply doesn’t need it as much.  One of my favorite things to do over the weekend is to listen to TED talks, and today I listened to a talk given by chef and cookbook author Mark Bittman titled What’s wrong with what we eat. He explains the view that it is better for everyone and the environment if we eat more vegetables and less meat.  It is an approach to food that I share completely.  The same ideas that are in his talk have also been discussed in length in Michael Pollan’s superb book The Omnivore’s Dilemma, which all food lovers should read.

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That’s all the ingredients in the curry. You can use your own choice of vegetables such as green beans, potatoes pearl eggplants and so on, I added baked tofu in the dish to give myself a little protein.

I made the vegetable curry the easy way — with a ready made curry paste.  I found curry paste to be one of the most useful things in the kitchen.  It makes cooking easy and fast, and you can cook anything and everything with it.

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Stir fry the garlic, ginger, shallots and chili peppers in coconut oil until aromatic.  Add vegetables and curry paste and stir for a couple more minutes.  Add coconut milk and cover the lid.  Cook until the vegetables are tender.  Serve with rice of choice.  I ate it with Thai black rice.

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