I’ve been on a curry kick. It’s got a warmth and depth of flavor that I can’t quite describe except to say, it’s impossible to miss! I took some leftover cauliflower to work and warmed it up in the office microwave only to leave this distinct scent (I don’t know if my coworkers appreciated it or not). It’s easy to make, whisk, chop, mix, and stick it in the oven.
5 TB olive oil
2 TB fresh lemon juice
2 TB curry powder
1 tsp salt (I use sea salt)
1 head of cauliflower, cut into 1/4 inch thick florets
1/3 cup cilantro leaves
1. Preheat oven to 450F. In a large bowl, whisk together oil, lemon juice, curry powder, and salt. Add cauliflower and toss to coat. Spread the veggies onto a single layer of a large baking pan.
2. Bake until the cauliflower is tender and golden brown. About 25-30 minutes. When ready to serve, sprinkle cilantro as a garnish.
My coworker/running buddy gave me this giant zucchini from her backyard garden. It’s monster big! I’m thinking about making some zucchini bread with it… otherwise, how will I finish it? I don’t want to waste her hard work and homegrown (monster) veggie.
Enjoying dessert at Urth Cafe in dtLA
…and taking time to smell the roses (as summer draws to an end soon)
My first memories of eating curry was what my mom would make from the Japanese blocks of dried curry paste (that comes in that gold paper — doesn’t it remind you of a chocolate bar?). That sweet, thick, and peppery aroma would fill the entire house with its distinct smells. I wasn’t introduced to Thai style curry until college but once I tried it, I was hooked! It was creamy, sweet, more soupy than the kind I was used to eating growing up.
I found this simple recipe and thought I’d give it a shot – my first Thai dish and a success! Looking forward to making more later this week to put to use my leftover ingredients. Being cost conscious, I calculated that it cost a little more than $5 to make this dish for 4 servings (really cheap!). Side note: I was surprised that my local Fresh & Easy carries coconut milk (is it because I live in a heavily Asian American community, or has Thai cuisine become a mainstream people are buying Asian staples like coconut milk?).
Thai yellow curry (Adapted from avocado & bravado)
1 TB vegetable oil
1 onion, finely minced
1 chicken breast, cut into 1″ pieces
1 small Thai chile, finely chopped
3 garlic cloves, finely minced
1 thumb size piece of ginger, finely minced
2 tsp curry powder
1 large red potato (or 5 small red potatoes), cut into 1″ pieces
1 large carrot, diced
1/2 cup coconut milk
1 3/4 cup chicken broth
1 – 15 oz can of chickpeas (aka garbanzo beans)
fresh cilantro leaves (optional)
salt & pepper to taste
1. Pour chickpeas into a colander. Scoop out 1/3 of the beans and mash them into a paste (with fork or some flat surface). Set aside.
2. Heat oil in a stockpot over medium heat. Add onion and chicken and cook until chicken is no longer pink, about 5-7 minutes. Add garlic, ginger, and chili into stockpot and stir for about a minute. Add curry powder and stir for another 30 minutes.
3. Add potatoes and carrots and make sure they’re well coated with curry powder. Stir in the chicken broth and coconut milk, chickpeas (both whole and mashed). Bring to a boil and then reduce to a simmer for about 20 minutes or when potatoes and carrots are tender (seems really watery when you first put in the liquids but it’ll thicken as the potatoes cook with the mashed chickpeas).
4. Season with salt and pepper accordingly. Pour curry into bowls and garnish with fresh cilantro. Enjoy!