100 | CURRY VERED’S SWEET POTATO COCONUT CURRY VERED WRITES: We all love Asian food, and we prepare a wide variety of Asian foods at home. It is also our favorite cuisine when ordering in. As the girls grew up in the US, we go there often, and we have many favorite places we go back to time after time. This recipe is from Blossom, a vegan restaurant in NY that the girls like. I bought the cookbook and have made quite a few things from this book. This recipe is particularly easy to make and is very tasty. Over the years, I’ve enhanced the recipe and prepare it with tofu and it comes out delicious. I also like making it because it’s one that Saba Eitan enjoys eating, as he loves Sweet Potatoes (and I share his passion for them!) Almost any vegetable you like can work (we like it with zucchini too); the secret is to grill the vegetables in the oven before. Serve it with rice. 1 package firm tofu, drained, pressed and cut into small cubes MARINADE ½ cup soy sauce 1 tsp grated ginger 1 grated garlic clove 1Tbs Mirin sauce 1tsp rice vinegar 1 Tbs sesame oil Put the tofu in the marinade in a plastic container; shake well occasionally and marinate for at least an hour. Prepare 1 cup of rice Dani and me enjoying curry in Berlin
RkJQdWJsaXNoZXIy NTQ4MDQ5