Every week I try to include a new recipe or idea into one of my dinners. I get so bored doing stir fry with rice after stir fry with noodles that I need something new every now and again.
I had a tough time finding a new recipe this week, all the usual recipe websites were failing me in their vegetarian recipe section (don’t suggest I make roasted potatoes! that’s not a full meal!).
I found this recipe from blogger (never home)maker while going through my RSS feed over the weekend and decided that it had one the prize of being my weekly new recipe!
Honestly, I couldn’t find any flaws with the recipe!
One tip is that coriander seeds are NOT a good substitute for coriander powder, unless you plan on grinding them up before you use them. I don’t mind coriander powder, but biting into a coriander seed always feels soapy… I picked around them pretty well 🙂 I also just realized now that I didn’t use any bay leaves, oops!
This was very good though, not too spicy and the coconut milk/peanut butter mix made it really creamy.
When all the veggies and chickpeas were cooking I did add a little bit of water every so often so it didn’t dry out. Served with regular white rice as the last time I tried to bake naan it was… disastrous.
I love finding tasty foods that are dairy-free but are still really creamy – the coconut milk and peanut butter definitely accomplishes that. It’s also vegan and gluten-free, so it’s a really great recipe for everyone. Alright, except for peanut-allergies. Darn.
Our Thanksgiving adventure started yesterday morning when I went by the Farmers Market to pick up the turkey I ordered from Ernst Farm (where I usually get bacon, sausage, and flour from). The turkey I ended up getting was 17 pounds. We usually have a larger one, I guess, but 17 pounds was still rather awkwardly heavy to lug the couple of blocks to the car.
After we got out of work, we headed out with turkey in tow to my Shelby Twp. We dropped the turkey off at my Gramma’s and stopped at Khom Fai, a Thai restaurant next to Hamlin Pub at 22 & Hayes for dinner. It was really good–your normal Thai food you’d expect and it was only around $20 for two of us. I had a veggie spring roll (love love love) and Pad Woonsen – a dish with the clear noodles, fried tofu, mushrooms, pea pods, broccoli, carrots, napa cabbage, and celery and water chestnuts (which I avoided).
Afterwards, we stopped in at my friend’s house and hung around with his mom for a couple of hours. Is that weird? I have a lot of friends that it is perfectly normal to stop over to hang out with their parents when they are not there.
One of my goals for Thanksgiving was to actually get some exercise in, especially because I would not have any time on Wednesday. So I was up at 6:30am Thursday morning and up and out for a run around my Gramma’s neighborhood at 7:15am. I ended up running for 40 minutes and did 3.7 miles (I mapped it out on Google maps a minute ago). Some math tells me that this is 10:32 minutes miles, aka 5.7mph. I usually run on the treadmill at anywhere between 5.2 and 5.5mph so that sounds pretty good to me. I made two really quick stops, once to change music and once to take a picture of a new friend.
I got back to the house, took a quick shower, and then Tim and I picked up my friend Megan to go to Starbucks for some breakfast. There was soy milk all around for the three of us! Seriously, cow’s milk is grossss. Think about where that comes from. Ugh.
We had the regular Thanksgiving dinner at Gramma’s house later this afternoon. Well, later meaning 3:30pm. Turkey, mashed potatoes, gravy, corn, sweet potatoes, biscuits, cranberry from a jar (LOL), stuffing, and the little tray of pickles that I don’t touch. We don’t do fancy or impressive for our Thanksgiving…. Christmas…. or Easter. It’s just how we are.
Turkey leg for me! Muahahahaha, all mine 😛
We finally decided to try to make the curry from scratch last night. By “we” I mean I made curry and Tim played with his friend.
There is only one ingredient in here that would make this not vegan/vegetarian friendly, and that is the shrimp paste. Frankly, since I haven’t tried this yet without the shrimp paste I don’t know if there would be a flavor difference or not… but there are so many other flavors in the curry paste that I don’t think the teaspoon of shrimp paste would be a big deal if omitted. Also, if the shrimp paste is not used, I am pretty sure it is gluten-free (I checked out the websites for Thai Kitchen (coconut milk) and Imagine (vegetable stock)).
Curry Paste (made 4 tablespoons)
-6 Jalapeno (?) peppers, chopped. More seeds equals more spicy.We bought what looked thin and spicy.
-1.5 tablespoons chopped lemongrass
-2 teaspoons chopped cilantro (I hate cilantro.)
-1 tablespoon chopped onion
-1 tablespoon garlic
-1 teaspoon chopped fresh ginger
-2 teaspoons cilantro seeds
-1 teaspoon cumin seeds
-1 teaspoon salt
-1 teaspoon shrimp paste (optional, if you want it to be vegan. I’ll try it next time without to see if it makes a taste difference.)
-3 “seconds” of vegetable oil (aka pour for ~3 seconds)
-14 ounces of coconut milk
-2.5 cups of vegetable stock
-Potatoes, about 4, in bite sized pieces
-Green pepper, in strips
-Broccoli head, cut sort of haphazardly (lots of tiny bits abounding)
-2/3 cup frozen peas
-2/3 cup frozen corn
-2 tablespoons of curry paste (above)
3 cups of white rice, dry
1 stalk of lemongrass
4 cardamom pods
Before: Chop all ingredients so they are ready.
1.) Combine all curry paste ingredients in a food processor. Grind and chop your way to a paste consistency. I couldn’t get it to be completely homogeneous like the store-bought pastes.
2.) Heat oil in pan. Fry curry paste for a few minutes.
3.) Add coconut milk, vegetable stock, and potatoes. Cook until potatoes are almost done.
4.) Add green peppers and broccoli. Cook for a few more minutes, then add peas and corn. It’s done when the peas and corn have warmed up, just make sure the potatoes are done.
To make rice:
Wash your rice a couple of times. I don’t cook rice on the stove, instead I use a lifesaving Zojirushi Japanese rice cooker with like 5 million settings on it. Unpeel the lemongrass a few layers and cut into about half in long pieces. Give each piece a good whack with a flat knife blade and throw into rice along with cardamom pods.