Recipe Monday: Everything But the Kitchen Sink Curry. Vegan and Gluten-free

Yeah, that about sums it up. This curry is calling for all the produce you've been receiving in your weekly CSA share, or what you've been pulling out of your vegetable crisper, or really, whatever you have on hand.

And it's all the more delicious because every single person's serving will be completely different.

Enjoy!

Everything But the Kitchen Sink Curry Soup

Ingredients:

1 can full-fat coconut milk

1 c. unsweetened non-dairy milk

3 ears' worth of corn (already cooked and removed from the cob)

5 small purple or Yukon gold potatoes (already cooked)

1-2 T. toasted sesame oil

½ block extra firm tofu, pressed and cut into ½ inch cubes

salt and pepper

5 medium-sized mushrooms, sliced

½ red onion, chopped

½ T. curry paste (adjust amount for spiciness)

Prepare:

1. Heat the non-dairy milks, corn and potatoes together in a large pot on medium-high heat.
2. Meanwhile, heat sesame oil in a pan on high heat. Saute tofu cubes in the oil, stirring (or tossing) often, until they reach the desired crispness. Sprinkle as much salt and pepper as you want on them, then set them aside.
3. Add mushrooms and onions to the heated oil and saute until the mushrooms are dark and soft and the onions are basically translucent.
4. Add everything to the now-warm milk broth. Add curry paste and stir enough to combine. Serve this soup warm.