Well, last night I finally got back in the kitchen after my much-needed break. After having eaten Thai curry the night before and leftovers for lunch, I was still in the curry mood. So I searched Foodbuzz for curry recipes, and I found one on the blog Spork or Foon? that seemed pretty simple and looked tasty, so I went with it. Check out the recipe there, at the very least to see a decent photograph that doesn’t look like someone ralphed all over the brown basmati rice I cooked to serve it with.
I don’t really know too much about curry except that it tastes different every time I eat it. This is because “curry” just refers to a style of cooking; there’s no standard recipe for curry powder. The powder I used this time was one that I found in my dad’s cupboard– we ate with him and his wife last night — called “Tandoori Curry.” A quick Google search tells me that “tandoori” refers to a style of Indian cooking using a large cylindrical oven, but I can’t really find the difference between tandoori curry powder and regular curry powder. Whatever the difference, it was pretty red and pretty spicy, but the coconut milk (something I’m totally into these days) helped out with the heat.
The recipe calls for a quarter cup plus two tablespoons of curry powder, which is a whole lot! And since curry powders vary so much in terms of flavor and heat, putting this much in is really risky. But life’s too short to fret about how spicy your curry will be, and only one unnamed wife of mine found the meal unpalatably spicy. My dad thought it was really good, and nothing makes a son feel great quite like getting some food into his zero-appetite surgery-recovering dad.
So this meal was pretty much a hit, barring the spice issue. The amount of salt to use in the dish isn’t specified; I added a tablespoon or two to the pan and it still needed more at the table. Once the amount of salt was correct, this meal earned about 3.5 to 4 cows out of 5 from me. My only problem was the curry flavor just wasn’t like it is when you get curry at a restaurant. Maybe I need to make the powder myself, or perhaps good curry-flavor comes from really slow cooking. Speaking of cooking time, this meal took a while (maybe 40-45 minutes total) because of simmering time, but the active cooking time was very little.
So get in the kitchen and get your Indian on this weekend (but not on Memorial Day; that would be a little weird)!
Erin and I hit the farmers market this morning– going to the farmers market is so gangster. If you’re still not going to yours, check out localharvest.org and get to it! We found some fresh asparagus that we’re going to use for asparagus ragout with polenta and some nice Chardonnay tonight, so check back over the next few days for that one.
Vegan Supplements: Which Ones Do You Need?
Written by Matt Frazier and Matt Tullman.
I’m here with a message that, without a doubt, isn’t going to make me the most popular guy at the vegan potluck.
But it’s one I believe is absolutely critical to the long term health of our movement, and that’s why I’m committed to sharing it. Here goes…
Vegans need more than just B12.
Sure, Vitamin B12 might be the only supplement required by vegans in order to survive. But if you’re anything like me, you’re interested in much more than survival — you want to thrive.
So what else do vegans need?