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 :)

Friday

Kidney bean curry (recipe in the comments from January 8, 2008)
Basmati rice
Cucumber salad

Hot tea
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So, we went to the store and got an additional onion so that we could eat our curry. The result was spicier and moister than usual to great effect. Interestingly, we're not sure why either of these changes occurred :) Regardless, it was excellent and perhaps even more so for having waited a day. My mom comes tomorrow - so expect good food!


Prep Notes
Difficulty: Easy, but long unattended cooking time
Chopping: Onion, chili, garlic, ginger, cucumber
Time: 40 minutes
Make ahead: The saves very well. If we have extra, we often freeze it to put on fresh rice.

Reaction
J: "Bean curry is the best!"
M: "Still good!"

Thursday

Eggplant curry (recipe in the comments from November 30, 2007)
Yogurt
Basmati rice
Cucumber salad

An unusually large amount of hot tea
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This is an old standard that has lately been replaced by out relatively new eggplant cauliflower curry in the rotation, but, while that dish is excellent, it's not a replacement for this far simpler (flavor-wise) dish. Something about the clarity of the eggplant, peas, and cilantro just makes this dish. Besides we've been making this for almost as long as we've been cooking together, and it reminds me of the very young us. That alone is worth keeping it a regular.

For those of you who emailed to ask, my voice is some better, but the still cold has me in it's grips (note the hot tea). I'm about to take some sudafed.

Prep Notes
Difficulty: Moderate (easy to make, but long to cook)
Chopping: Onion, eggplant, cilantro
Time: 45 minutes
Make ahead: Saves like a dream.

Reaction
J: "Excellent vegan fare."
M: "Eggplant still = YUM."