Tuesday, March 2, 2010

Everything but the Kitchen Sink Coconut Curry

You know those days, usually right before payday, you’re lookin’ in the fridge, and the sight is bleak. Wilted celery and lettuce, expired milk, mustard, and maybe a few other pathetic looking things. Well here is a recipe that takes a few pantry items and very cheap veggies, or sometime the veggies you have left in the refrigerator. I will usually put any variation of the following: onion, garlic, eggplant, zucchini, potatoes, carrots, garbanzo beans, and anything else you think would taste good. All you do is sauté the onions and garlic with a little bit of oil, then add the veggies. Potatoes and carrots first, eggplant next, zucchini last. Let them soften a bit, and add some curry powder, cumin, a dash of cinnamon, and some chili pepper. Then, a can of coconut milk, garbanzo beans, and a bit more of the spices as needed. Let simmer until all the vegetables are soft, and voila! You have coconut curry. Of course this can be made with meat as well, but in this economy, two days before payday, who can afford meat??? But if you are a Daddy Warbucks, then you can cook the meat ¾ of the way through with the onions and/or garlic. Put over rice, or quinoa, or cous cous, or nothing. It’s your world, baby.

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