I've been in a rut with my dinners lately. I'm blaming the weather. It's too damn hot to be trapped in the kitchen. And it's certainly too hot to turn on my oven. So I'm on like my 37th salad so far this month. Don't get me wrong. I LOVE salad. But I think that salad number 38 might have just pushed me over the edge. I had to get out of this dinner rut ASAP. So I whipped up this quick stove-top curry. It's so thick and tastes so creamy that you won't believe it's vegan! The beauty of making your own curry paste is that you can control the spice level. I used one jalapeño pepper and two cherry bomb chili peppers, which gave a pretty good amount of heat. But do what seems right for you and your families taste preferences. I had green coriander in my CSA box this week. I had never used it before and was excited to try it out. It's basically just coriander that hasn't been dried out yet. It has a nice fresh taste, somewhere between cilantro and coriander. But you certainly don't need to

Share: