Saturday, October 23, 2021
The Bookish Vegan Presents:

One Pot Red Curry Inspired by The Invisible Life of Addie LaRue

A VERY happy Dina with her bowl of red curry and sparkling water.

The Invisible Life of Addie LaRue by V.E. Schwab stole my heart, and is easily in my Top 5 of 2020.

It’s France, 1714 and Addie makes a bargain to live forever. However, a bargain is a bargain. Addie is sentenced to everlasting invisibility. No one can remember her. Until one day, 300 years later in a New York City bookshop, a young man looks at Addie and remembers.

This book has it ALL. Magic, history, romance- you name it. I really believe there is something for everyone. I felt completely involved in the story and took my time to finish because I did not want it to end. In a year filled with such sadness and change, Addie LaRue was a welcome tale of travel and adventure. Do yourself a favor and fall in love with Addie LaRue. You will forget your troubles for a moment, which is always a great sign of a breathtaking novel.

Can you BELIEVE this dog?

One Pot Red Curry Recipe

I chose this recipe for Addie LaRue because it is easy and quick. It’ll warm your belly, it’s filled with veggies, and it’ll cook so fast you can get right back to reading!

  • Serves: 3-4
  • Prep time: 20 mins
  • Cook time: 20 mins


  • 2 tablespoons of olive oil
  • 1/2 cup onion, (chopped)
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 3 tablespoons ginger, minced
  • 3 carrots, chopped
  • 4 tablespoons red curry paste
  • 3 tablespoons red chili paste (this was a happy accident in my own recipe, and it’s so good!)
  • 1- 13oz can of Coconut Milk
  • 1 cup of water
  • 3 small Russet potatoes, peeled and chopped
  • 1 cup broccoli florets
  • 2 cups cauliflower florets
  • 4 tablespoons tamari or soy sauce (I use GF soy sauce)
  • 2 tablespoons sugar (I used raw)
  • 2 tablespoons lime juice


  • In a large pot, add the olive oil over medium heat. Add the onion and salt, and cook until translucent. (3-5 mins). Then add the garlic, ginger, and carrot. Cook for 5-7 mins.
  • Add the curry and chili paste, coconut milk, water and boil. Once the mixture is boiling, add the rest of the veggies (potato, broccoli, cauliflower). Reduce to a simmer and cover for 10 mins or until veggies are tender and they have wilted into the broth.
  • Add the tamari or soy sauce, sugar of your choice, and lime juice. Serve with jasmine rice or your favorite rice!

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