Monday, November 12, 2012

Comfort Curry

There was a time when I lived in Europe and I had a lot of difficult days... on these days, I'd get home and do one of three things: 

1) eat two Magnum bars and justify the concept of them being dinner by the ample amounts of calcium... and protein from the almonds, of course.

2) draw myself a bubble bath, set up a make-shift tv stand with my computer and a chair and watch an episode (or three) of Gilmore Girls or McLeod's Daughters, all while sipping a €3 bottle glass of Sauv Blanc -- it really was rough -- dire times, call for drastic measures!
3) invite my friends Anna and Amanda over and make a big batch of curry

This photo shows a particularly delicious batch. The best part about this comfort dish is that it's versatile and often can be made with whatever veggies need to be eaten from your kitchen!

Comfort Curry


-curry powder
-onion & garlic
-veggies (this one has carrots, potatoes, and lentils - because that's what was on hand!)
-coconut milk 
-basmati rice

To Make:

1) Chop onion, garlic, and other veggies.
2) Heat a skillet with a bit of oil. Saute the onion and garlic until the onion becomes translucent.
3) Start rice. Always remember the 2:1 ratio of two bits of water to every bit of rice you're cooking, (ie: if I'm cooking 1 cup of rice, I'd first boil 2 cups of water and, personally, I'd probably throw in a pinch of salt and a chunk of butter.) So bring your two bits of water to a boil, add salt and/or butter [if desired], add rice, and bring the combination to a simmer. Cover the pot for 15-20 minutes. When rice is sticky and done, fluff with a fork and serve.
4) Back to the curry. :) Add the chopped veggies and coconut milk. Cover the mixture with a thin layer of curry powder. 
5) Stir curried veggie mix until tender.
6) Both should be done at about the same time -- serve and enjoy!

Next time I'll include better measurements... but the versatility and flexibility are the beauty of this dish! 

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