Tag Archives: Curry

Sweet Potato Curry

My youngest sister (the baby!) got her permit today!

She can drive–supervised–but my little baby J can drive!

Also, she got a 100 on the test.

I’m so proud of my Bleach-obsessed-black-lipstick-wearing-Smallville-watching-Asian-food-gourmet-chef-tiger-tee-shirt-artistic-hand-massage-fiending-driving-big-hearted-little-sister.

I can also tell you that Henry is proud.  That cat is obsessed with that girl.  But I digress! 

On a food blog related note, I made a sweet potato curry as a starchy side dish for dinner the other night.  I always make at least three times what we can eat in one sitting, so that we can pack warm, hearty food for our lunches the next day.  Something about a hot meal is so much more satisfying than a sandwich during a long day of classes–and this is coming from a girl who loves herself some PB&J.

 

This curry has a subtle underlying heat from the vindaloo paste that isn’t even noticeable at first, but incredibly appreciable once you detect it.

Sweet Potato Curry (adapted from 100 Best Health Foods)

  • 1 t canola oil
  • 2 large sweet potatoes, peeled and cubed
  • 3-4 small potatoes, peeled and cubed
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 C chicken or vegetable broth
  • 1/2 C lentils
  • 1 T curry paste–maybe less if you are using vindaloo because it is HOT!  Use a mild curry paste if you want a little less heat!

Boil the white potatoes in a saucepan until tender.  Meanwhile, sauté the onion in the canola oil over medium heat until translucent.  Add the sweet potato and cook for about five minutes, when the sweet potatoes are beginning to soften.

Add the potatoes, curry paste, lentils and broth to the sweet potato mixture.  Cover and cook until the lentils are tender, about 20 minutes.  Season with salt and pepper to taste.

I loved how the sweetness of the sweet potatoes really came through.  If I had some ginger at the time, I would have added that in there too–mmm.  Hearty and healthy.

Tomorrow is destined to be a great day because I have the morning and the evening off from my normal routines–so much free time!  And I deep cleaned the house today when one of my classes was canceled, and there are two bananas rapidly browning (I think we are well past the “freckled” stage) just begging to be baked into something delicious.  So yeah, that’ll be a good day.

I’ll leave you with a photo shoot Henry and I had today.  He was snuggled right up to those speakers and apparently in love with the motivational cleaning music that was playing.

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Filed under Side Dishes, Vegetarian

Meatless Monday: Eggplant Curry

Today was my first day back at school after five blissful weeks of vacay.

I wasn’t ready.

But it really wasn’t as bad as I expected.  Mostly because we got out an hour early.  The best part, of course, was watching our teachers fill in all of the Fridays we are supposed to have off with field trips (okay, like, two–but I regrettably suspect the number will continue to grow).  I did get to go grocery shopping with the unexpected free time, and now the fridge is stocked with lots of veggies and fruits for the upcoming week.

It was stocked, at least, until I made this Meatless Monday’s (they’re back!) dinner: 

Eggplant Curry  (inspired by Evelyn H. Lauder’s In Great Taste)

  • 1 T olive oil
  • 1/8 t chili powder
  • 1/8 t ground cardamom pods, crushed
  • 1 t curry powder
  • 2 t ground coriander
  • 1/2 t tandoori masala
  • 1 large onion, diced
  • 2 (small) green bell peppers, diced
  • 3 cloves garlic, finely minced
  • 4 plum tomatoes, chopped
  • 1 T tomato paste
  • 1 crown broccoli, diced
  • 1/2 C chickpeas
  • 1 eggplant, diced
  • 1/2 C water
  • 1/2 t sugar
  • 1 t lemon juice
  • salt and pepper to taste

It’s a long list, I know.  But really all you have to do is use whatever veggies you have in the fridge–I wanted to finish the broccoli, get rid of the chickpeas, and use up the tomato paste before it went bad!

This is a pretty quick-‘n’-easy recipe, not counting all the time it takes to attempt to take decent photographs with a point-and-shoot digital camera in winter light (or should I say dark? absence of any light whatsoever?) with a reading lamp to brighten up the table.  Yeah.  I can’t wait until spring.  Forget the warm weather and cute clothes that come with it–I just want to be able to take decent pictures of my every meal.

Anyway, like I was saying, it’s a pretty easy recipe. 

Start out by heating the oil in a large pot/saucepan/wok on medium heat and adding the spices for a few minutes until fragrant–like any basic Indian food recipe.  Toss in the onions and cook until golden, then add in the garlic and bell pepper.  So far–yum to the max.

Next, add the rest of the veggies:  I started with the broccoli and chickpeas and let that cook for a few minutes, then added the tomatoes, tomato paste, water, lemon juice and sugar.  Once that’s mixed in and bubblin’, top off with the eggplant.  Try not to die of happiness.  Cover and stir occasionally until all the veggies are tender (only about five more minutes).

Serve hot in a big ol’ bowl.  I made 1 C (uncooked) of brown rice and 1 C of a Trader Joe’s brown rice mix (long grain brown rice, black barley, and daikon radish seeds–so good!  Buy it tomorrow!), which I think should last exactly the same amount of time that the curry will. 

This recipe doesn’t have an overpowering curry taste, and you can still taste each vegetable.  Can’t wait to eat it as leftovers tomorrow during school.

By the way, I wrote this while watching Juno.  Since turning off our cable (one of the best decisions we ever made), I like to have a stock of some of my favorite and most girly movies as background for blogging time.  Some of my latest and greatest have been Notting Hill, Music and Lyrics, Where the Wild Things Are, How to Lose a Guy in Ten Days, Once, and, weirdly enough, the Lord of the Rings trilogy.

What are some of the movies you can watch over and over again?  I need some new suggestions!

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Filed under Entrees, Vegetarian