Vegan Mofo: Anxiety Reducing Tamarind Coconut Curry

Oh my Gosh you guys, I went to the doctor yesterday and I was so freaked out. No idea why, but the idea of going to the doctor in a foreign country always freaks me out. What if he or she doesn't understand what you are asking for and removes a rib or something? Or what if they totally miss any problems because you don't understand the question? I once went to a doctor in Budapest complaining of a stomach ache and they gave me a sonogram. True story.

But then I remember that my German is much better now, and because everyone here is way into holistic medicine the only risk of going to a doctor is likely to be a lecture about doing yoga and taking magnesium supplements. Yes, my doctor ended up being super chill. She even wrote in my prescription that I should get a hula-hoop to reduce menstrual cramps. What American doctor (who wasn't insane) would prescribe a hula-hoop? No, they would hand you a bottle of painkillers. Oh America, how I miss you.

Anyways, despite kind of being in love with my new German doctor, I was still a little shaky from the morning of predicting horribles. And what better thing to eat to calm you down than a big, spicy curry? For some reason curries always calm me down- the spicier the better. Maybe curry powder has a secret calming effect. Or its just the appeal of standing in the kitchen chopping vegetables for big aromatic stew- definitely takes your mind off you problems.

Either way, for me curries are the ultimate soulful comfort food- plus a good excuse to get rid of any veggies remaining in your fridge. Its not really an authentic recipe (I mean, obviously), but lemme give you the equation for how I do it. Its hard to screw up, it gets the job done, and coconut milk is pretty forgiving if you need to add in more curry or spice.

Tamarind Coconut Curry
 1 onion
3 cloves garlic, chopped
1" ginger root, peeled and chopped
[Lots of veggies]
1.5 T curry powder
Cayenne pepper
1 T Tamarind paste (if ya got it)
1 14 oz can Coconut Milk (light is fine)

Tomato/ Tomato paste
Agave nectar (optional)

1.) While a pot or wok is heating up to medium with a few tablespoons of oil, chop up an onion, 3-4 cloves garlic, and  ginger. When oil is hot, throw them in.
2.) While they are cooking, chop up whatever veggies are lying around, eg., carrots, leeks, peppers, zucchini, broccoli, bok choi, mushrooms, ect.
3.) Throw those in to the pot, and saute a few more minutes. Next, sprinkle over everything 1 and 1/2 tablespoons curry powder, plus 1 tablespoon tamarind paste and a pinch of cayenne pepper. Stir to coat.
4.) Finally, add in a 14 oz. can of coconut milk, plus a squirt of agave nectar (to counteract the sour tamarind.) Throw in some chopped tomato if you have some, or a squirt of tomato paste.
5.) Cook for 15-20 minutes and taste to adjust seasonings.

Serve with rice, cashews, chopped herbs, ect.

Song of the Day: Ben Folds Five- Do it anyway