As we travel through our culinary experiences, we start to learn that different patterns repeat in different ways, and creating new recipes for yourself becomes a matter of mixing the right patterns.
Take the Thai-style bean curry which I published a few months ago. There are a few things going on that will happen in lots of recipes - frying onions, adding protein, and maybe fillers like potato chunks. The special part of a Thai-style curries is the curry paste and the coconut milk. You could add almost anything to this mix and you would end up with a Thai-style curry.
Another favourite method of mine, shown in the Creamy vegan carbonara recipe, and similar in other recipes, is to boil mushrooms with onions to get a good caramelisation. These end up quite "meaty", with plenty of umami. Just add to a sauce and you get a great dish!
So, bringing the two recipes together is kind of a no-brainer!
I made the curry paste as per the same recipe and poured it over the caramelised mushrooms and onions and added in some potato and bruised lemon grass and then later the coconut milk.
It was delicious!