Monday, January 2, 2012
What's Cooking? New Year, Empty Fridge
I have been waiting for my chance to make a coconut milk curry, and working from home today provided the perfect opportunity! So I rummaged through the fridge for whatever had been left from last week's produce exploits (or rather, the week before...), in order to make a warming dish for cold winter night. Though, it has been unseasonably warm here this weekend...cherry blossoms, anyone?
Kitchen Sink Curry
1/2 medium butternut (or other winter) squash, cubed (bite-sized)
1 cup cauliflower, cubed
1 carrot, chopped
1 apple, chopped
1/2 onion, diced
1 clove garlic, minced
1 cup lite coconut milk
1/4 cup plain soy or almond milk
1 tbs curry powder
2 tsp garam masala
1 tsp cinnamon
1/2-1 tsp salt
1 cup cooked mung beans
Olive oil for sauteing and roasting
1. Roast cubed squash in a greased glass dish at 400F for about 30 minutes, until soft.
2. Meanwhile, cook onions in an oiled skillet, until translucent. Add garlic, carrot, and cauliflower. Continue to cook until carrot just tender.
3. Add milks, spices and salt to taste, squash, and mung beans. Let simmer for about 15 minutes, but that let sit for another 30 or so to let the flavor meld! Perhaps it will be even better tomorrow...
This puppy is sneaking into the first Wellness Weekend of the year!
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