Sunday, February 26, 2006

Vegetable curry

I like to have a variety of curry pastes and powders around, as well as the individual components; it allows for fine-tuning flavor without having to grind your own from scratch every time. In this case, it was onions, chick peas, sweet potato and cauliflower with one small can of coconut milk and a dab of tomato paste, mixed with some curry powder, some vindaloo paste, and a few fenugreek and cumin seeds, then left to simmer until all was tender.

Served over the remains of a one-pot rice thing I did a couple of days ago, where I added sweet potatoes, collards, seaweed, dried mushrooms, pine nuts, onion, garlic, and ginger to some brown rice in the rice cooker and turned it on. Everything cooked up nicely by the time the rice was done. Add some kimchi and you're in business.

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