During my bicycle trip I learned to appreciate one-pot dishes, as with one fire you can only have one pot heated at a time. And at home it reduces the number of pots to be cleaned after cooking dramatically; a nice side effect, although I have the habit to clean pots and pans immediately after use, while I am still cooking.
This dish I did for several reasons: there was another zucchini from the already starting avalanche of zucchinis (courgettes) in the garden, there were potatoes in the cellar that didn’t look that good anymore, and my potato harvest is around the corner, there was a tofu in the fridge well over its date, and finally, I had found a yellow Thai curry paste at Lidl which is absolutely up to European standards, quite tasty, though not as hot and not as crispy as real Thai paste.
Yellow almost Thai veggie curry
1 onion, sliced
3 cloves garlic, thinly sliced
1-2 TS yellow curry paste
1 red chili, of the large type, 15 cm long
500 ml coconut milk
5 kaffir lime leaves
5 small potatoes
1 medium size courgette (zucchini)
250 g (1 1/3 cups) whole buckwheat kernels
250 g (1 1/3 cups) red lentils
250 g stiff whiteish tofu
1 cup self-made vegetable broth (frozen)
coriander leaves, a lot
Heat a pot, add corn oil (or other), add onion, then garlic, curry paste, and all up to the zucchini, and a while later the lentils and the buckwheat, towards the end the coriander leaves. Add water if needed, salt to taste. Serve with some salad.
Above quantities are for 4 good eaters, depending, of course.