(no subject)
Here's my recipe for the best curry since, well,
3 cups cooked brown rice: set aside
4 tbsp cooking oil
2 tbsp madras curry paste (pattak's)
PROTEIN:
2c peanuts, unsalted plain
1c blanched sliced almonds
1/2 c shredded unsweetened coconut
3/4c textured vegetable protein, reconstituted (TVP)
1 can chickpeas, drained
Seasonings:
1 tbsp Sambal Olek
1tsp lime juice
1tsp fish sauce
Veggies:
3/4c oriental mixed frozen veggies
1/2 c water
METHOD:
cook rice, set aside
in big honkin frying pan, heat oil and curry paste over medium heat; mix together to distribute the curry
add coconut, peanuts, and almonds
toss until toasted
drain TVPand add to pan
add chickpeas
stir and simmer for a few minutes
add seasonings
stir in veggies, add 1/2 cup water, cover and simmer until everything's cooked and the sauce is reduced
stir occasionally
when the veggies are cooked, remove from heat. Stir in rice.
Enjoy as much as you want, package the rest up for lunches
3 cups cooked brown rice: set aside
4 tbsp cooking oil
2 tbsp madras curry paste (pattak's)
PROTEIN:
2c peanuts, unsalted plain
1c blanched sliced almonds
1/2 c shredded unsweetened coconut
3/4c textured vegetable protein, reconstituted (TVP)
1 can chickpeas, drained
Seasonings:
1 tbsp Sambal Olek
1tsp lime juice
1tsp fish sauce
Veggies:
3/4c oriental mixed frozen veggies
1/2 c water
METHOD:
cook rice, set aside
in big honkin frying pan, heat oil and curry paste over medium heat; mix together to distribute the curry
add coconut, peanuts, and almonds
toss until toasted
drain TVPand add to pan
add chickpeas
stir and simmer for a few minutes
add seasonings
stir in veggies, add 1/2 cup water, cover and simmer until everything's cooked and the sauce is reduced
stir occasionally
when the veggies are cooked, remove from heat. Stir in rice.
Enjoy as much as you want, package the rest up for lunches