On Thursday, I had another dinner success. Green Curry on rice leftovers from the Persian Nights from dinner out the previous evening. The curry was simple. It was made using a ½ jar of Blue Dragon green curry paste and a can of unsweetened light coconut milk (both available in the little groceries on Pitshanger Lane).
I collected the vegetables I had tucked away in the dorm-size fridge and mini-pantry basket into a pile on top of the washing machine (one of the two counter spots in the kitchen in the flat): 1/4 of a cauliflower, a partial onion, some white mushrooms, ½ red pepper, 5 Brussels sprouts, a small brown paper sack of potatoes, a large sweet potato, a cucumber and a ½ bag of scallions. I stared at this pile for a bit and decided that some of these would make a nice side salad, a few things would be left for another meal, and the rest would make its way in to the curry.
I thought about succulent Thai curries I had had in the past and thought, eggplant! That is what I need to make this come together well. I headed out into the lane to the nearest of the little groceries and found their produce supply somewhat depleted. Alas! No eggplant so I purchased some other supplies (the last bag of Nachips on half price and some merlot rose wine) and headed back to the flat.
Vegetables for curry: small white potatoes cut into bite-sized pieces, cauliflower florets, red pepper chunks, chopped onion, and quartered mushrooms plus bite-sized chunks of smoked tofu (Tofoo). Topped with chopped cilantro and minced scallions.
Salad vegetables: Brussel sprouts, cucumber, and scallions topped with crushed raspberries and cashews. 
Shaved Brussels Sprout Salad
(2 servings)
5 or 6 Brussel sprouts, trimmed and shaved (or very thinly sliced)
2 teaspoons of malt vinegar (or your favorite light-colored vinegar)
1 small, thin-skinned cucumber, cut into tiny pieces (not quite minced)
2-3 tablespoons of crushed fresh raspberries
1 tablespoons chopped roasted salted cashews
Put shaved sprouts in a small flat dish and drizzle with vinegar. Let sit at room temperature for 15 or more minutes to soften the sprout shavings. Then add cucumber and scallions and toss to combine. Top with crushed raspberries and chopped cashews and serve.
An American Vegan in London 