I've almost decided there should be a weekly (maybe bi-monthly, realistically, on average) curry recipe on the blog. Yum, curry. It could be like an homage to Bridget Jones - a blog version of a turkey curry buffet. With other meats. This one is based on this recipe from Everyday Paleo.
Shop:
1 white onion
1/2 red onion
thumb-sized piece of ginger
8 cloves garlic (yes, I love garlic. I recommend scaling for many people.)
Start this all sauteeing with a slug of sesame oil, mongolian fire oil, and about a tablespoon of curry paste on the low end of medium-low.
After about 5 minutes, add 1 lb ground beef. Add the following spices:
bunch of shakes curry powder
couple+ shakes turmeric
couple+ shakes cumin
couple shakes saigon cinnamon (I've never added cinnamon to a curry, and the smell was divine!)
Continue chopping some broccoli into small florets, and add when the beef is pretty done. After a few minutes, add a can of coconut milk, and enough broth, water, or more coconut milk to cover. (I added water and some of my paprika surprise! chicken broth cubes. What do you know, I found a use for them quickly.)
Chop:
1/2 bell pepper
1 zucchini
Add these to the mix. Bring to a boil, turn down to a simmer, and let simmer for 10 minutes. I ate it as was, and didn't serve it over cauliflower or anything like that.
Reflections: One might wonder why this is called a soup, when it's basically very similar to any other curry I've made. The answer: I usually make curries in my large, deep saute pan, and this time I made it in a soup pot. It's a geography is destiny kind of thing.
Plans for the weekend: I'd like to muck around with some old/some new kitchen toys. The new: a food processor. I'm thinking pesto to break the thing in. The old: a mandoline slicer and a food dehydrator. I'm thinking zucchini chips. The old/new: paleo muffins in my silicon muffin pan. If I finally remember to bring the pan home from work, where it is currently acting as a block to anyone trying to put anything else on my desk.
Gherkin on a stick,
scooter
No comments:
Post a Comment