Monday, November 13, 2006

GOLDEN!


Now try this one Stacey!!!!!

I just made what may-potentially-quite possibly be the best curry I have yet to make.
It was the unique ingredients that made a surprisingly delicious taste party in my mouth - give it up for tahina and apricots.

Most curries that are made in the Daniel house are of two varieties:
1. The fruit curry (preferred by Keith, and accepted by me - though to be honest, I am not so hot on the pineapple-banana-apple with curry paste combo)
2. The spicy veggie-fu curry (adored by me, loved by russell)

Being out of Tofu, and not wanting to face a round at Whole Foods for the sake of some organic tofu, I decided to go sans protein and just experiment with some of the ingredients I had procured earlier in the day at The Bulk Barn - which I raided in pursuit of bread/cookie components.

So here is our ingredient list:

1 can of tomatos ( I used whole, but diced would be fine)
4 fresh tomatos - just added some nice texture
1 head of broccoli
1/2 head of cauliflower
1 red bell pepper
1 red onion (this was unusual for me - I am more of a spanish/cooking onion for my curries)
1 garlic clove
1 zucchini

1 heaping tablespoon of cinnamon and tamarind flavoured curry paste
1 heaping tablespoon of crushed ginger and garlic
2 tablespoons of tahini sauce (this was unexpected, but oh-so-delightful)
a handful of mustard seeds
whole cardamon pods (crushed yourself)
1 cup of apricots

Start with a spray of canola on the bottom of a LARGE pot, let this heat up and through in your mustard seeds - let these guys heat up until they start to pop, at this point toss in your onion with a splash of the tomato liquid. This this cook until your onions are see-through; add your garlic and garlic/ginger paste.

From here I added pretty much everything else and than let it simmer for 3 hours.
The vegetables melted in my mouth and the tahini thickened the curry without making it too sweet (a la coconut milk).
This was delightful. I served it with a whole wheat, raisin cinnamon bread that I made while the curry was a'cookin.

I also made a wonderful bunt-banana-raisin bread (that my students will be the recipients of tomorrow morning), and a nice little apricot and raisin bread.

What a yummy way to spend my day. It doesn't always have to be marking and working out now does it. I might need some additional workouts after the pig outs I had this weekend - however, it was the ONLY remedy for my 'didn't get the job' blues.
After a big tear-festival and with the kind words of mr. mcneilly I managed to realize that hey! at 28 to be interviewing for a permanent/tenure track professorship is pretty bloody amazing all on its own. So yah me!
I have already started to line things up for the next term, but it was really the work of the sushi I ate on Thursday AND Friday that made me feel better.....Check out Bento Box in Burlington - they will make you a vegan miso soup if you ask nicely. And oh my goodness...the avocado roll is to die for, not to be outdone by the sweet potato roll though.

What a wonderfully foodie-esque weekend.

1 comment:

sad said...

we made it tonight & it was yummy!