Sweet Potatoes and Cabbages

Yum. Thai red curry with pillowy sushi rice. More winter comfort food, for a California girl raised on pan-Asian comfort food, that is.

Despite repeated okonomiyaki sessions, I still had a ton of napa cabbage. And an untouched Wakefield cabbage on top of that. What would I do with this festival of cabbage that wouldn’t require long periods of fermentation or the application of corned beef?

After mentally combining my many cabbages with what remained of my box – a few sweet potatoes and carrots – plus a tub of tofu and a couple cans of coconut milk from my recent trip to an actual grocery store, the direction dinner was heading in seemed clear.

Thai Red Curry with Sweet Potato, Cabbages, Carrots, and Tofu

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One comment on “Sweet Potatoes and Cabbages

  1. [...] for tofu, which is so satisfying I pretty much never eat tofu any other way. (Well, except in curry.) (And frozen and marinated and cooked into casserole.) (And… well, you get the point. [...]

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