In Québec, we have an expression for when you take whatever’s left in your fridge and make a meal with it. It’s called a “touski” (derived from ”tout ce qui reste” which means ”whatever’s left”) and usually resembles something like fried rice or pasta with veggies. Well this touski is nothing like any I’ve ever made. A little imagination can take you very far, without having to work hard at all.
What I love about this curry, aside from its tastiness, is that you can make it in about half an hour and that everything is cooked in a single pot. Minimal dishes is always a big plus. Come to think of it though, that’s not really a concern for me, as I NEVER wash the dishes, but I have to keep in mind that not everyone has a boyfriend as devoted as mine :D
I gathered many of my favorite foods in this fool-proof recipe: sweet potato, cauliflower, red curry, coconut milk, cilantro… It’s a good idea to serve it with naan or pita bread, useful to wipe off the sauce at the end. It’s a lot more classy than my technique of licking the plate until it sparkles.
On it’s own, this curry does the job as a filling meal, but you can serve it on some jasmine rice to feed more people. It reheats quite well by the way, which makes it an ideal lunch! Premium lunch if you ask me. We’re miles away from ham sandwiches :)
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 3 garlic cloves
- 2 heaping teaspoons red curry paste
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- ½ teaspoon cumin, optional
- ½ teaspoon coriander, optional
- 1 small sweet potato, diced
- 1 small cauliflower, cut in fleurets
- 1 red bell pepper, cut in large pieces
- 1 cup diced tomatoes (canned, with the juice)
- 1 can (400ml-14 oz) full-fat coconut milk
- 1 can legumes, rinced and drained (I used red beans)
- 2 tablespoons natural peanut butter, or more to taste
- 1 bunch fresh cilantro, roughly chopped
- Melt coconut oil in a large pot on medium heat. Add onion and cook until translucent. Add garlic and cook for a minute. Add spices, mix well and cook for a minute or two.
- Add sweet potato and cauliflower and stir to coat them with the spice mix. Add tomatoes and coconut milk. Bring to a boil, reduce heat, cover and let simmer for 15 minutes, stirring once in a while.
- Add bell pepper and beans. Let simmer for another 10-15 minutes, until the vegetables are tender.
- Add peanut butter, mix well and serve with fresh cilantro.