That Curry Recipe (no, i promise it's dead easy and tastes like restaurant curry)
taken from Martha Stewart's "Everyday Food" Oct 2010,
http://www.marthastewart.com/331819/simple-vegetable-curry
INGREDIENTS
1 tablespoon vegetable oil
2 teaspoons brown mustard seeds
1 medium yellow onion, diced small
1 cup long-grain white rice
coarse salt and ground pepper
1 tablespoon red curry paste
1 cup unsweetened coconut milk (from a 13.5-ounce can)
1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
1 small cauliflower, cut into florets
1 can (15.5 ounces) chickpeas, rinsed and drained
fresh cilantro, for serving
DIRECTIONS
1. In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
2. Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
3. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
NOTES
*I used olive oil instead of vegtable oil
*In cooking the rice i used chicken stock instead of water (because i needed to use my stock)
*Ryam hates sweet potato so i used carrots instead
*I omitted the chickpeas because i was using leftover turkey, the chickpeas offer some nice protein though and i've had other Stewart curries using chickpeas that were awesome.
*So, in the place where it says "add chickpeas" i added the leftover turkey pieces.
*I bought my curry paste at the YDFM, and probably used twice as much as i needed.
*I bought my coconut milk from the YDFM and chose the brand with the highest percentage of coconut in it (81%).
*There's no sense in only using part of a can of coconut milk, i drank the remainder but i think you could just add in the whole 13.5oz can without harming anything.
*At first you're like, 'uggh mustard seeds look like little brown dots in my rice.' but then you'll be, 'yay, tasty mustard seeds make my rice awesome.'
*If you boil through the water in your pan while cooking rice, and your rice is still not done, add about a half cup more water to the pan, cover and resume cooking as normal.
*I omitted the cilantro because i did not have any. i'm sure it adds a wonderful top note to this dish, whatever.
anyway.
verdict from the adults: awesome, will eat again.
verdict from the baby: rice was good, but was not interested in the curry.
http://www.marthastewart.com/331819/simple-vegetable-curry
INGREDIENTS
1 tablespoon vegetable oil
2 teaspoons brown mustard seeds
1 medium yellow onion, diced small
1 cup long-grain white rice
coarse salt and ground pepper
1 tablespoon red curry paste
1 cup unsweetened coconut milk (from a 13.5-ounce can)
1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
1 small cauliflower, cut into florets
1 can (15.5 ounces) chickpeas, rinsed and drained
fresh cilantro, for serving
DIRECTIONS
1. In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
2. Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
3. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
NOTES
*I used olive oil instead of vegtable oil
*In cooking the rice i used chicken stock instead of water (because i needed to use my stock)
*Ryam hates sweet potato so i used carrots instead
*I omitted the chickpeas because i was using leftover turkey, the chickpeas offer some nice protein though and i've had other Stewart curries using chickpeas that were awesome.
*So, in the place where it says "add chickpeas" i added the leftover turkey pieces.
*I bought my curry paste at the YDFM, and probably used twice as much as i needed.
*I bought my coconut milk from the YDFM and chose the brand with the highest percentage of coconut in it (81%).
*There's no sense in only using part of a can of coconut milk, i drank the remainder but i think you could just add in the whole 13.5oz can without harming anything.
*At first you're like, 'uggh mustard seeds look like little brown dots in my rice.' but then you'll be, 'yay, tasty mustard seeds make my rice awesome.'
*If you boil through the water in your pan while cooking rice, and your rice is still not done, add about a half cup more water to the pan, cover and resume cooking as normal.
*I omitted the cilantro because i did not have any. i'm sure it adds a wonderful top note to this dish, whatever.
anyway.
verdict from the adults: awesome, will eat again.
verdict from the baby: rice was good, but was not interested in the curry.