Not Quite CurryPosted: February 25, 2010
Well I’ve had an interesting morning! Last night I did something bad to my big toe – I iced it up when I got home, but it hurt more than ever when I woke up this morning. And because I’m a huge worrier, I decided to take myself to the hospital, just to make sure it wasn’t broken. And of course – after an hour and a half of waiting rooms – it isn’t broken. But at least now I know! I can hobble around the flat with peace of mind. And I’ll be hobbling to the shops later to pick up cupcake cups. It’s a beautiful image, isn’t it?
Speaking of beautiful images… the photo from the Sainsbury’s dinner I promised has already arrived!
Pak choy + hairnet + lab coat = yikes. So much fun though!!
Other news of interest:
- One of my fave blogs, gluten-free soy-free vegan, has a short post about soy lecithin. I find this subject pretty interesting to those of us with a soy allergy or intolerance, so go and check it out if you’re curious.
- My old pal Jutta (the acupuncturist who diagnosed my food intolerances in San Diego) has a cleanse regime planned for 2-3 weeks in March. If I lived in San Diego and/or had access to the products and herbs she mentions, I’d totally join in. check out all the details here. I’d highly recommend participating if you’re feeling a bit sluggish or think you may have allergies/intolerances.
Right, on with dinner. This seems like so long ago, but it was super tasty and worth talking about. Although I found the recipe in the 101 Best Ever Curries book, it is more of a stir-fry than a curry. I absolutely love the combination of sweet and spicy here – all totally adjustable based on individual taste. Give it a try if you’d like some interesting flavors on your table for dinner! We served ours with leftover toasted baguette, but obviously some naan or chapatis would be better.
- 1 tbsp coconut oil
- 1 tsp fennel seeds
- 1 medium onion, chopped
- 1 15-oz can chopped tomatoes
- 1 red chili, finely chopped (keep seeds too if you’re after fire)
- 2-3 tsp brown sugar
- 1 tsp paprika
- 1 tsp ground turmeric
- 1 15-oz can chickpeas, drained and rinsed
- 1 tbsp tamarind paste
- 1 tbsp chopped cilantro
- 1/2 bag baby leaf spinach
- Heat the oil in a pan, fry the fennel seeds for 10 seconds, then add the onion and cook gently for 8-10 minutes.
- Mix in the tomatoes, chilis, sugar, paprika, turmeric, and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they’ve just wilted.
- Serve with naan or chapatis and yogurt (to cool down the spices if you wish).
Lesson learned: Before serving, drain out some of the excess liquid. This dish benefits from a good strong simmer to reduce down the liquid.