Today I had a little bit of this and that left in the fridge so I figured a curry is perfect for combining leftover produce in a batch of deliciousness. I combined two recipes from BBC Good Food and used a quick Garam Masala recipe (OK, but in the future I will probably be invest either time or money for a real version) to substitute for it in the recipe.
For the rice: Cook 1 cup brown or white rice in standard rice cooker
For the curry:
- 2 onions, sliced thinly
- 1 can of chickpeas, drained and rinsed
- 1 stalk Broccoli, cut into florets
- Handful of spinach (fresh)
- 1 can of peeled tomatoes, 14 oz
- Olive oil, for pan
- 1 tsp garam masala/spice mixture
- 1 tsp tumeric powder
- 1 tsp coriander
- 1 can Coconut Milk, 14 oz
- Salt and pepper, to taste
- 2 cloves of garlic, crushed/minced
- Add rice to rice cooker before prepping the vegetables – it will take a long time!
- Heat oil in a deep skillet or pot over medium heat, then add sliced onions. When translucent (about ~7 – 10 min), add garlic and spices and mix thoroughly for 2 – 3 minutes.
- Pour in can of tomatoes. Break down with a wooden spoon until chunky and allow it to simmer for 10 minutes.
- Pour in coconut milk and add s&p, stir occasionally and thicken for 15 minutes over medium-low heat. In the last 4 minutes, add in the broccoli florets to cook in the mixture
- Stir in chickpeas and spinach until spinach is wilted. Serve over rice!
Sister 1 here. I see Sister 2 and Sister 3 have been NEGLECTFUL of our blog. I see, now that I’ve moved to NY nobody cares to talk about food. Fine. Anyway, I haven’t been experimenting in the kitchen too much because of work and lack of spices (see if mom and dad want to mail them to me!!) — also lack of food in the fridge – what happens when you have to share a fridge with 4 other people! ANYWAY, I made a damn good kimchi fried rice the other day that I will share with you
- Cut up a little bit of onions (I like to use the Sweet kind!)
- A little bit of carrots
- A little bit of green onion
- A handful of kimchi (diced/chopped)
- Two pieces of regular sandwich ham (chopped!)
- Vegetable Oil
- Sesame Oil
- Soy Sauce
- Kimchi “juice”
- 1 Egg
As with all fried rice, make sure it’s a little dry. I never have rice leftover, so when I cook it, I try to add less water so it doesn’t burn up in the pan. First, cut up all your ingredients! Second, get the oil ready. I guess it’s about 2 tbsp, or less. Start by sauteeing the onions and carrots. Then, the ham. About 3-4 minutes, medium heat.
Next, add the rice, kimchi, and the kimchi “juice” (about 3 spoonfuls). Mix it all up so the flavor is absorbed! Then, add soy sauce (about 1 tbsp) and the egg. For the egg, make a well in the middle of the rice and then mix it up. Then, once everything is all cooked up (about 4-5 minutes), add the delicious sesame oil and green onions. Take rice off the stove and consume! To make more spicy, you can add the korean hot chili paste, but I haven’t bought that ingredient yet.
it doesn’t look that appetizing, but trust me! It’s the best “I’m-Starving-Food” ever
I mailed your christmas presents today, so you should have it all by Wednesday!
Little sisters, learn as much as you can from mom. No food like home food! TRUST ME!