Roasted cauliflower, carrots, and spinach go into this warming red curry made completely vegan and completely good-for-your-soul. When I lived in San Francisco, I was able to stop into any of the hundred Asian market to pick the ingredients, but now, I have to make a solid effort to find these ingredients. In my hunt to make this Thai soup, I was able to source the lemongrass and ginger from a small market with the rest of it from the local market.

So, I always have them in stock. My kitchen is very rustic, Asian-inspired, and a little wacky. This curry is spicy, but in a warm sense and will appease kids and adults. Your entire home will smell of lemongrass, ginger, and meaty roasted cauliflower.

Ingredients:

• 1 (10-ounce) package frozen baby peas (not thawed)
• 1/4 cup water
• 2 tablespoons butter
• 2 scallions, chopped
• 2 tablespoons fresh lime juice
• 2 teaspoons curry powder
• 1 1/2 pounds sea scallops, tough ligament removed from side of each
• 1 tablespoon olive oil

Directions:
1. Cook the peas according tp the package directions(use the 1/4 cup of water). Puree with the cooking water, butter, scallions, the lime juice. Add salt and pepper to taste.

2. Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Coat the scallops with the mitxture.

3. Heat oil in a large skillet over medium-high heat until hot. Sauté scallops cooking through, about 4 minutes.

4. Serve scallops over pea purée.

My Thai yellow curry will change the way you look at dinnertime.  In this house, we live on one-pot creations, primarily dishes inspired by Asian influences. Sometimes it is u-don soup, and other times it is curry.

Okay okay, it is almost always curry. Or curry soup. Or curried veggies with lentils or something of the sort. Curried quinoa anybody? Delightful.

Tonight was a curry night. After five or six years of curry cooking, I am still adjusting my recipe. But I believe that I've stumbled upon the final twist. The right brand of coconut milk.