Tuesday, October 6, 2009

vegetable curry



Ingredients:
1 lb russet potatoes, cut into 1 inch chunks
2 medium onion, roughly diced
1 lb tomatoes, seeded, and roughly chopped
1 head chard, stems removed, and julienned
1 lb green beans, trimmed and cut into 1" segments
2 medium kombucha squash, peeled, seeded, and cut into 1" chunks
4 Tbsp curry powder
4 cups veggie stock
2 cans of coconut milk
2 Tbsp double concentrate tomato paste
Salt and pepper to taste

I've been really busy at work lately, and haven't had much time for cooking (or updating the blog), so I have been trying to come up with recipes that are quick, allow me to multitask and get other stuff done around the house, or just veg out in front of the tube for a few minutes to relax while some other appliance does the work. This one is no exception. Its fast, easy, and soooo freaking good you will want to spill it all over your favorite pair of jeans staining them yellow/orange with tumeric so you will never ever forget this tasty meal again. OK, don't do that. I did, and I am kinda sad about my favorite pants. Anyway, here is how easy it is. It only has 6 simple steps.

1. Chop all the veggies.
2. Add everything that isn't green into a large pot on medium heat, bring to a simmer.
3. Mix drink, sit on couch, watch Mighty Boosh Season 3.
4. Cover and cook for 15-17 minutes until squash and potatoes are ALMOST fork tender.
5. Add green things into pot, stir, cover and cook for 3-4 more minutes.
6. Taste, season, spill on pants.


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