Monday, December 17, 2012

Curry in a hurry

...sort of.

I have been busy, again. Not not cooking - yes cooking, yes baking, but not posting. There have been some gems in there the past month, including As-authentic-as-i-think-i'll-ever-get Indian Dinner of chana masala and palak paneer, with ingredients from one of the three (yes, 3!!!) South Asian markets near my job; squash & spinach lasagna; and sweet and salty granola. But my energy has been scattered and directed places that have not been this blog.

Hopefully tonight will mark the kick-off of a new season of Ripe, but I can't make any promises at the moment. In the meantime, enjoy Thai Curry in a Hurry - a vegetarian coconut curry of butternut squash, leftover baked potatoes, and peas, served over cellophane noodles and garlic-fried-kale.

Cellophane noodles (or bean threads) are easy - just soak 15 min if they're going to be cooked, 30 min if not. Garlic-fried-kale is easy - just heat 2 T oil in a pan, saute slivers of 2 garlic cloves, add hot pepper if desired, and 1 bunch cleaned, chopped, and blanched kale (quick in and out of boiling water). Saute 3-5 min.

As for the curry - also not bad. Here's what you need:

1 shallot, chopped
2 cloves garlic, minced
1 T ginger, minced
1/2 t cumin
1/2 t coriander
1/2 t curry powder
2 T red curry paste
1 small butternut squash, peeled with a peeler, seeds removed, squash chopped into small cubes
1 can coconut milk plus 1/2 can refilled with water 
a few thai chilies, or other whole dried chili, if desired
2 leftover baked potatoes (or 2 potatoes, raw), chopped same size as squash
1 c peas
salt or soy sauce to taste (about 1 or 2 t)
squeeze fresh lime
diced scallions

In medium to large saucepan, saute shallot and leeks until fragrant. Add garlic, ginger, and other spices. Saute 1-2 min. Add curry paste and squash (and potatoes if using raw). With heat on medium, stir occasionally, for 5 min. Add coconut milk and water. Stir, bring to simmer. Add chilies. Heat until vegetables are cooked through, about 15 min. Add potatoes if using pre-baked and peas, and heat until heated through. Add salt or soy to taste. Enjoy over noodles or rice, with a squeeze of lime and/or some scallions on top.