Baltimore, of all places, was a place of true foodie inspiration for me in 2023. I went to visit my friend Rae and while she worked during the day, I trod all over the Fells Point neighborhood and ate tons of food and took the water taxi so much I think they wanted me to go away at one point. And when she was done working, we went and ate (and took the water taxi) some more.

One of the days she was not working, we had a full Edgar Allen Poe day, including touring his tiny house, visiting his graves, and going to the Annabel Lee Tavern for dinner and drinks.

At the Annabel Lee, we sat outside and enjoyed the hilariously named Poe-themed cocktails, including this one, I do not remember its name.

Amusingly, I didn't take a single photo of the food, which means it was incredibly delicious, because it is and here I am thinking about it a year later. I did recreate it at home shortly thereafter, commemorated in this Instagram post.

This recipe is kind of unrecipe-like in that you don't need to measure much or be too precise. Use any mashed potatoes you like, you can even use leftover Thanksgiving mashed potatoes (is there such a thing?)! You can use any brand, spiciness, and color of curry sauce you like! I have reflected this in the instructions. I've been on a yellow curry kick lately, but the original version used red.

I used this brand of yellow curry I found at Whole Foods, and would definitely get it again! Trader Joe's version of curry sauce (red and yellow) are winners too.

Please enjoy, and go visit Baltimore! But maybe don't walk between Poe's home and his grave on a hot June day.

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Curry Stir Fry Over Mashed Potatoes

Course Main Course

Keyword onions, potatoes, squash, yellow curry, zucchini

Equipment

Ingredients

mashed potatoes
1 tablespoon coconut oil
zucchini diced into 1" cubes
yellow squash diced into 1" cubes
onion diced into 1" pieces
red, yellow, orange, green bell peppers diced into 1" pieces
jarred yellow curry sauce (or red, or green, if you prefer)
salt and pepper to taste

Instructions

Cook the mashed potatoes according to your preference.
Heat the coconut oil at medium high heat in a large wok suitable to the amount of vegetable you're preparing.
Once the oil is hot, add your vegetables and stir fry occasionally for about 5 minutes.
As the vegetables begin to soften, stir them infrequently, and let them develop a little browning.
Stir fry for no more than 10 minutes, then turn the heat to medium low.
Pouring around the outer edges, add the jarred curry sauce and fold it into the vegetables. If the sauce is popping, lower the heat as needed. Let simmer for an additional 4-5 minutes.
To serve, plate the mashed potatoes and add the curried vegetables and some sauce over top. Salt and pepper to taste.

The food menu at the Annabel Lee was not really Poe-themed, and I think that's a good thing. They had some really great dishes, and clearly this one made an impression on me. When you're in Baltimore, add it to your itinerary.