I have mastered eating leftovers, which is the ultimate way to cook for one. I did not really think I would cook differently while Rob was away, but towards the end of nearly 5 weeks without Rob, I had little interest in making complete meals.
And then, suddenly, when I knew Rob would return (again), all I wanted to do was make something for him to enjoy.
(I just became disinterested in cooking while he was away; Rob had limited use of a kitchen while away)
Thai curry for Rob! With sweet potatoes! And Kabocha squash! AND PEAS! (Rob loves peas!) AND COCONUT! (he likes that, too)
I have already shared with you the main ingredients (plus WHITE BEANS! yay!) so you can imagine the delicious taste of flavours.
The sweet potatoes and Kabocha squash are roasted separately to bring out their sweetness and keep their shape. I don’t like green peas as much as Rob, but I really liked them here, next to the creamy roots. The red curry paste was not overwhelming, and really, I should have added more for Rob’s palate, but I played it safe so I could savour it, too. Instead of using a flour to thicken it up, I simply simmered it longer until it was a nice creamy coconutty consistency.
Joanne’s tantalizing original recipe was actually for a Thai-inspired potpie with a pumpkin biscuit topping, which I am sure would have been lovely… but hey, baby steps, here. This was a glorious curry, even without a topping.
To return the favour of delicious food, I had to ask Rob to photograph the leftovers. If I thought the lack of daylight after work was bad before the daylight savings switch, there is now no way I can make it home before darkness now. So here, is Rob’s signature style photo… because as he puts it, he wants to SEE THE FOOD:
This is my submission to Deb for this week’s Souper Sundays, to this month’s Four Seasons Food Challenge for one-pot wonders, to this month’s Bookmarked Recipes and to this month’s No Croutons Required for blogger inspiration.
Thai Sweet Potato and Winter Squash Stew
Adapted from Joanne Eats Well With Others
2 lb kabocha or other winter squash, washed, (peeled if not kabocha), and sliced into 2-cm slices
1 lb sweet potato (2 small), cut into chunks
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
4 tsp red curry paste (or more to taste- Rob’s tastes could have used more)
1.75 cups light coconut milk (1 can)
1 cup water
1.5 cups cooked white beans, rinsed if canned
1.5 cups fresh or frozen peas
1.5 tbsp Bragg’s or soy sauce
brown sugar, to taste
1. Preheat oven to 450F. Drizzle squash and sweet potato with oil and sprinkle with salt. Place on a baking sheet lined with a silpat and bake for 45-50 minutes or until tender. Once cool, chop the squash into bite-size pieces. This can be done in advance.
2. In a large pot over medium-high heat, heat oil. Add onion, stir and sprinkle with salt. Saute until softened and translucent, around 5 minutes. Stir in garlic and cook 30 seconds more, until somewhat fragrant. Add in red curry paste and stir it onto the bottom of the pan. Cook for 30 seconds, until fragrant.
3. Deglaze pot with coconut milk. Add water and stir to combine. Stir in white beans, peas, cooked squash and sweet potatoes. Stir in the soy sauce and brown sugar.
4. Bring to a boil, reduce heat and simmer for an additional 15-20 minutes until the sauce has thickened to your liking. Adjust seasoning to your preferences – salt, sweetener and curry paste.