Jan. 5th, 2007

oneroom: (Default)
I post this primarily because if I can improvise a curry, anybody can. I don't know how this worked out so tastily.

Take some pre-cooked rice (a mix of brown is what I had). Combine it with some coconut milk and put it in the oven to warm.

On the stovetop, saute an onion in olive oil until the onion begins to brown. Add garlic and then some curry paste to taste. Add the rest of the can of coconut milk. Fill the can 2/3 with water, and add that to the pan along with one bouillion cube. Add freshly grated ginger, and some dried curry leaves.* Add one potato, cut into sticks, as well as any leftover spinach and arugula you might have.** Add about a cup of raw squash, also cut into sticks. Add some lemon juice to taste. Cover and let simmer until the potato and squash are tender. Adjust the seasonings if/as necessary, and serve over the warmed rice.

* I do a lot of east-Indian-influenced cooking, hence having dried curry leaves on hand. You can leave them out and if it's handy, add cilantro instead.

** I have potluck dinners at my place every week. Sometimes, attendees cook their contributions in my kitchen and leave behind leftover ingredients. This week I had the spinach, arugula, and squash in the fridge after potluck.


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