My husband disagrees. He tried it, ate it, and didn’t complain too much. He liked the potatoes the most, which is fair enough, so did it.
I made some curry, one of my favorite foods in all of life!! Usually I make it with chicken, this time I went all vegetables. Yes, no meat curry. It was risky. We are meat lovers, always have been, and always will be. But here’s the thing, I want to work on some body issues, pain control, etc. I want to find my own way to cope and not take a bunch of pills all the time.
Yes, I need to lose about half my body weight, that’s just not gonna happen. I’m not motivated by anything other than pain. Body shape, clothes, skinny butt..none of it matters to me at all. I want to feel better, and I figure that what goes in my body might help.
Vegetable curry is an excellent way to start with some fresh produce, but I wanted to try some new things like persimmon, pomegranate, and little tiny bananas.
So, what about this vegetable curry?
I started with a butternut squash, an onion, a potato, a sweet potato, 2 big carrots, a big can of petite cut tomatoes, frozen peas, about 2 inches of fresh ginger root, and a box of extra firm tofu.
To make it a curry I pestle and mortared about a Tbls. of cumin seeds with about a 1/2 tsp. of cinnamon, got out the Pataks Byriani spice paste, plain yogurt, 2 Tbls. of sugar, and about a tsp. of Garam Masala seasoning I keep for all kind of good cooking.
First, the squash, potatoes, and carrots needed to be roasted. I decided that would make them taste better and keep some solidness while cooking in the curry sauce later on down the road. I cut up each vegetable into about 1 inch to 3/4 inch pieces, tossed them with some olive oil and salt. Set the oven to 400 degrees, and put them on a cookie sheet to bake for 30 minutes. For my oven, that was perfect. They got a pretty browned edge, and were sturdy enough to get boiled for while when it’s time to put it all together.
While the oven was roasting my lovely vegetables, I cut up the onion, cooked it in some olive oil on medium with the sugar until it started getting nicely browned.
While the onions cooked and the vegetables roasted, I peeled and chopped up the ginger in tiny tiny little pieces. I opened the oven about halfway through the 30 minutes and put about 2 Tbls. of the ginger over the top of the squash and other goodies.
After about 20 minutes I put another small handful of ginger in with the onions and gave it a stir. The pan was ready to get some love from the soy cubes. The tofu found itself cut up into about 3/4 inch squares and put about 20 pieces in the pan with the onions, with the the sides of each cube on the surface of the pan to get a nice browned side.
10 minutes later, time to take out the vegetables.
In the pan with the onions I added the delicious and fabulously smelling Patak’s, about a tsp. of the Garam Masala seasoning, cooked and stirred for a couple of minutes to get the Patak’s paste loosened up, stired in the can of tomatoes, dropped in the vegetables and stirred very gently.
After it boiled for about 5 minutes I gently stirred in about 1 cup of the plain yogurt and a heaped handful of frozen peas…and boiled some more on medium for about 20 more minutes.
Served with my specially cooked rice, and ate with whole grain tortillas…OH GOD IT WAS GOOD!!!!
