April 23rd, 2002


(no subject)

yesterday i made a nice dish out of a cookbook -- a vegetable curry

2 medium Zucchini (It calls for eggplant, but i'm the only one who will eat it)
1 Green pepper thin sliced
1 Onion chopped
1-2 carrots thin sliced
1/2 tsp ground cumin
1/4 tsp cayenne (i think less would be better)
1 'regular size' (15oz?) can of tomato sauce (or fresh tomatos, or crushed tomatos)
1 Tbsp Curry powder (I'd put in more next time)
1 Clove garlic (or more to taste)
Oil -- I used olive but ghee or any vegatable oil would work

During cooking add a bit of oil if the pan gets dry, and if you care about calories
add a little water as a substitute from time to time.

Sautee peppers and carrots together until barely hot thru (i.e. still crunchy)
take them out of the pan.
Sautee zucchini until lightly browned (and still crunchy)
take these out of the pan.
Sautee onions until they start going clear, add spices and stir them around a bit
(spices, especially curry, taste better and digest better if they're cooked a bit before
you add liquid ingredients)

Add tomato sauce and simmer a few minutes -- until the onions get soft, then stir in the other
vegetables. Simmer for 5 or 10 minutes -- you don't want the veggies soggy.

Serve with rice -- I liked this:

2 cups basmati (sauteed with a tbsp of butter until it's a little browned)
a handful of currents (raisins will do in a pinch)
dash of salt
1/2 tsp ground allspice (a little cinnamon wouldn't be bad)
Add 3 cups of liquid (half and half chicken broth & water works well)
Bring to a boil, and cook covered on low until it smells a little toasty (i.e. the moisture
is absorbed and it starts to brown on the bottom)

The sweet tastes in the rice complement the acid/spicy tastes in the curry very nicely.
I made some miso with a little green onion for starters, but it wasn't a big hit. I need to know
how they make japanese restaurant miso because it's much better than mine.