The language is harsh and I don't feel quite this angry, but on a day nationally known as Thirsty Thursday, I would certainly love to go to Happy Hour. But guess what, I'm going to a Vinyasa class instead. That's right. I'm going to breathe in, sweat it out, and get my yoga on. And possibly reward myself with a glass of wine later. Possibly.
Last night I made a vegetarian curry from my favorite cookbook, New Vegetarian Cooking by Rose Elliot. It was a gift from my meat-loving sister and brother-in-law during one of my vegetarian phases, they made a great choice as carnivores! Her recipes are so easy to make and although it is not an ayurvedic cookbook it is usually in line with my food plan. If you are a vegetarian and/or you love to cook I've probably given you this book or a recipe from it. Making curry felt a little like chemistry, mixing all the colorful powders and such, I was just waiting for an explosion to occur (it didn't). The recipe may seem complex with the long list of ingredients, but you can always buy spices at the bulk section of your grocery store and save about a million dollars in the long run. Also, I ended up dirtying very few dishes, a BIG factor I consider since the extent of my having a dishwasher is Joe's Goodwill.
Keralan Curry
1 tablespoon oil
2 onions, chopped
4 carrots, sliced
1 baking potato, cut into 1 cm cubes
1 small cauliflower, divided into small florets
250g green beans, trimmed and halved
1 green chilli, seeded and chopped
1 1/2 teaspoons each of ground coriander, cumin, turmeric
400g can of coconut milk
For the curry paste:
1 beefsteak tomato, skinned and chopped
6 garlic cloves, crushed
3 knobs of fresh ginger, peeled and roughly chopped
1 1/2 teaspoons fennel seeds
6 cloves
6 cardamom pods
Heat the oil in a large saucepan, add the onion and fry for 5 minutes. Then stir in the carrots, cover the pan, turn the heat low and cook for 10 minutes. Add the potato, cover and cook gently for another 10 minutes, before adding cauliflower, beans and chilli. Stir, cover and cook gently until all the vegetables are nearly tender, then stir in the coriander, cumin and turmeric and cook for a minute or two longer.
While the vegetables are cooking, make the curry paste. Put all the ingredients into a food processor and whizz to a puree.
Add the curry paste to the vegetables, stirring well, cook for 5-10 minutes, then pour in the coconut milk and salt to taste (approximately 1 tablespoon) and cook for a further minute or two until the coconut milk is hit. Serve immediately with rice.
1 tablespoon oil
2 onions, chopped
4 carrots, sliced
1 baking potato, cut into 1 cm cubes
1 small cauliflower, divided into small florets
250g green beans, trimmed and halved
1 green chilli, seeded and chopped
1 1/2 teaspoons each of ground coriander, cumin, turmeric
400g can of coconut milk
For the curry paste:
1 beefsteak tomato, skinned and chopped
6 garlic cloves, crushed
3 knobs of fresh ginger, peeled and roughly chopped
1 1/2 teaspoons fennel seeds
6 cloves
6 cardamom pods
Heat the oil in a large saucepan, add the onion and fry for 5 minutes. Then stir in the carrots, cover the pan, turn the heat low and cook for 10 minutes. Add the potato, cover and cook gently for another 10 minutes, before adding cauliflower, beans and chilli. Stir, cover and cook gently until all the vegetables are nearly tender, then stir in the coriander, cumin and turmeric and cook for a minute or two longer.
While the vegetables are cooking, make the curry paste. Put all the ingredients into a food processor and whizz to a puree.
Add the curry paste to the vegetables, stirring well, cook for 5-10 minutes, then pour in the coconut milk and salt to taste (approximately 1 tablespoon) and cook for a further minute or two until the coconut milk is hit. Serve immediately with rice.
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