Tuesday
Tomato curry (recipe in the comments)
Rice
Yogurt
Cucumber salad
Hot tea
Zucchini bread
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We have been making this since college as well (just like the Minestrone from Saturday). Maybe we're on a nostalgia kick. Honestly, this has long been one of my favorite curries. It's unusual - very tomato-y, but with a classic curry seasoning. The eggs give it the protein boost such a light curry needs to be filling. That said, this has long NOT been a favorite of M's and we have worked to make it more to his liking. Given that we've collected many curries over the years, we haven't made this one in a long time and so I was somewhat shocked when he suggested we make it this week. But, I never look a gift horse in the mouth! It was just as good or better than I remember!
Prep Notes
Difficulty: Moderate
Chopping: Onion, pepper, garlic, ginger, cucumbers, eggs
Time: 50 minutes (some unattended)
Make ahead: I made this early this mornign so it was ready when everyone got home.
Our reaction:
"An unusual and yummy curry!"
The kid report:
T liked this, but didn't want to mix his rice and curry. The tomato curry itself was pronounced, "Mmmm", but more rice actaully got eaten :)
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Tomato Curry – M & J (strongly inspired by The Moosewood Cookbook)
Serves 4-5 REALLY
1 T canola oil
1 med-large onion, chopped
2 t mustard seeds
1 t salt
1 small green bell pepper, minced
1” ginger, peeled and chunked
3-4 cloves garlic, peeled
6 medium tomatoes, cored, most seeds scooped out, and coarsely chopped
2 cups tomato puree
2 t ground cumin
½ t cinnamon
½ t fenugreek (optional, we like)
½ t ground coriander (optional, we like)
¼ t cayenne, plus more to taste
1-1 ½ T sugar
4 hard boiled eggs, quartered
Plain yogurt
Hot rice
Heat oil in a large soup pot over medium heat. Add onions, salt, and mustard seeds. Cook for 8 minutes or until mustard seeds are popping and onion is soft.
Meanwhile, minced ginger and garlic in a mini chop (we also do the pepper in the mini chop). Add pepper, ginger, and garlic to the onion mixture. Cook for an additional 5 minutes.
Add tomatoes, puree, cumin, cinnamon, fenugreek, coriander, and cayenne. Mix well, heat until just boiling, cover, turn down to a medium simmer, and cook for 15 to 20 minutes, stirring occasionally. Taste and add sugar to taste.
Serve over rice sprinkled with egg quarters and topped with yogurt.
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