Tuesday, January 27, 2009

Vegan Recipe of the Day: A hastily thrown together curry recipe!

...because the roads are icy and I've been riding the bus!

Yeah, I know, I've let you all down. I'm not the ultra badass biker I make myself out to be. The thing is, though, that I don't want to die--which would surely happen if Lucy and I ventured out onto ice-slick streets.

So I've decided to do some cooking! And to present to you, my first, fully original, vegan recipe of the day! Mind you, if you're considering making this for yourself, that I had no idea what I was doing when I conceived of this dish. In other words, don't blame me when it (inevitably) turns out nasty.

Hastily Thrown Together Curry

A lovely, poorly-focused image of the carnage which is to ensue

Serves: two (or one, if you eat like I do)

As you probably remember, I alluded to this day in my last recipe, in which I stated that I was determined to do something with my mistakenly purchased curry powder. This, my friends, is the fruition of that dream: a slightly spicy curry which is probably nowhere near the real thing.

Here we go.

  • (1/2) yellow onion
  • 2 cloves garlic
  • (1/2) bag stirfry mix (it's what I had, okay? back off. Also, feel free to substitute real vegetables for this one)
  • 1 tspn yellow curry powder
  • 1 tspn powdered cayenne pepper
  • (1/4) cup water
  • (1/4) cup soy or coconut milk
  • 1 tspn vegetable oil
First off, throw your roughly chopped onion, finely minced garlic, water, and oil into a pan to saute. (the oil is especially important, since the oily components of the garlic, supposedly very good for you, will not dissolve properly into water) When the house is filled with that distinctive vampire-killing aroma, you're going to add in the spices and the rest of the veg. Feel free to adjust the amount of cayenne to your liking, but for now, make it a bit spicier that you'd normally take it, since the soy/coconut milk we're adding in later will dilute a bit of that. Once the veg mixture is happy, mix in the soy milk, reduce heat, and let it simmer for about 10 minutes on low heat. When this step is done, bring it back up to the piping-hot serving temperature (by now your kitchen may be smelling like an indian brothel, this is a good sign) and serve the mixture over steamed rice (I added salt/pepper/paprika to my rice for a bit more flavor/color).

Now, before you taste it once, gag, and throw it out, remember that we made this adventure together, and it's probably your fault if it's nasty.

Thanks, and bon appetit.

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