We adapted this from Alison Roman’s infamous “stew,” sometimes called the “recipe that broke the internet.” The former New York Times food writer wascriticized for failing to acknowledge the roots of what everyone else instantly recognized as a recipe for a curry. Curry, of course, has its own colonial baggage, but we’re not here to unpack that (see My Annoying Opinions).
If you’re not inspired by the amazing diversity of flavors created by cooks all around the world, well, you need to get out more (virtually, of course). We’re thankful for the creativity with spices that took curry from India to SE Asia, Japan, the Caribbean, and our kitchens in Portland.
For all the brouhaha, this curry is straightforward. Aromatic vegetables and spices are cooked in olive oil to bring out flavor. The beans, greens, coconut milk, and broth go in next, and finally some roasted vegetables bulk it up with more flavor and texture.
We like to serve it with a pinch of fresh mint and flatbread alongside for dipping.
A living record of the Yesfolk brewery’s year, its earthy, robust flavor profile works equally well in the glass as it does on the plate. Try it on a salad of winter chicories, or with soda or tonic water for an invigorating winter highball.
This version of dried nori is unseasoned and cut to the perfect size for making temaki, or hand-rolled sushi; cut in half or quartered it’s the perfect accompaniment to soups and rice bowls, as its subtle oceanic flavor is full of umami.