Kickin’ New Curry

Yesterday I had to get a little creative with my main meal of the day. It was or I should say it IS freakin’ cold here and after exercising in the below freezing temps and trying to run in 40+ mph gusts of wind…yea, that was fun and I am sure rather amusing to watch me blowing all over the place, I was not about to venture back outside to make a trip to the food store! I remembered reading a post by Everybody Likes Sandwiches about a yummy winter squash curry that I eventually wanted to whip up…so yesterday I did. The best part, besides being super easy and having lots of leftovers, my house still smells awesome!

Curry is a favorite meal of mine and is a regular staple in my diet. Usually I stick to traditional red or yellow but I am never afraid to try something new! I changed the recipe a bit to include more veggies and seasonings and not quite as much ginger. While I do enjoy a bit of ginger, too much can really overpower a dish! Here is my take on the recipe. The amounts are approximates, I kind of just eyeball it and only measure when it counts, like when chemical reactions take place. 🙂

1 T canola oil
1 onion, diced
4 garlic cloves, minced
1 inch knob of ginger
2 carrots, diced
Handful of snow peas
1C corn, I still have some frozen from this past summers harvest 🙂
1 t salt
Seeds from 3 Thai Dragon Peppers – from my garden in 07, I dried TONS of these babies!
1 t peppercorns
1 heaping T of garam masala powder
1 T ground cumin
small butternut squash, diced – from my garden as well
1 c lentils
5 c water
1 block of tofu, diced

In a very large pot over med-high heat simmer onion, garlic, ginger and carrots in oil until al dente. Add remaining veggies and lentils, salt, peppercorns, Thai Dragon seeds, cumin, garam masala, stir so veggies are well coated. Add water, cover and simmer 15 minutes at a slightly lower temperature. Add tofu and simmer until most of the liquid is absorbed and lentils are soft, about 10 minutes. Serve over brown rice. I can’t wait for leftovers later today since the flavors have had a chance to marry overnight. I would have froze some of it but tofu gets kind of a wierd(er) texture so I will just be eating it all week! And I am A-OK with that! 🙂


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