The Courage to Curry

Growing up in an Italian household I mastered the use of garlic, onion, basil, and parsley (Italian flat leaf, naturally).  Oh sure, I became bold with rosemary and dabbled in oregano, marjoram, and hot pepper, but I never branched out from the Italian flavors. Two things happened to shake my culinary roots: I discovered a vegan Thai restaurant and started researching the mind body healing of Ayurveda, traditional Indian wellness. Both Thai and Indian food use a variety of spices I had never seen or tasted. Spices have great healing properties so I had to begin experimenting

I  built my courage by watching the Thai chef prepare my orders. He had a series of tall, cylindrical bowls and he would magically dip his ladle in a few to quickly create my curry order. I would try to create the same concoction, but never quite made it just right.  I knew the main difference was the spice blend. I had been testing recipe delivery services and liked the spices and spice blends I was learning to use and lifted this curry spice blend from Blue Apron: 2 parts madras curry powder, 1 part nigella seed, 1 part brown mustard seed, one part cumin seed.

From there it was a matter of choosing veggies and protein. I lifted much of the Blue Apron recipe and gave it my own twist.

1/2 cup brown basmati rice
6 small potatoes (new potatoes or small potatoes are creamier; cut into small wedges)
5 ounces of fresh green beans (cut in half and trimmed)
1 fennel bulb (trimmed and sliced in small wedges)
2 garlic cloves (grated or pressed)
1 inch of fresh ginger (grated)
1 can of coconut milk (full fat or low fat both work)
1 Tablespoon of curry spice blend
1/4 cup unsweetened dried coconut flakes (dry toasted in a pan)
1 lime
1-2 carrots (cut into small coins)
1/4 of a small red onion or a shallot (cut into thin strips or diced - your preference)
Cilantro if you like it (which I don't so I didn't add it)
Hot pepper to taste

Make the rice according to the package.  When it finishes, add the zest of the lime and set aside.  In a large saute or frying pan, cook the potatoes with salt and pepper in a little olive oil until lightly browned and only slightly tender, add the onion, fennel, carrot and cook until everything is tender.  Season with salt and pepper to taste.  Add the garlic and ginger directly to the remaining oil in the pan - add more if needed - until fragrant and just turning color.  Add the spices and stir. Add the coconut milk and simmer until it thickens a little. Before serving, add the juice from the lime and salt and pepper to taste. Serve over the rice and top with the toasted coconut flakes (that darn cilantro if you like it).

I am not the best recipe writer, but for me to remember this in such detail tells you how much I enjoyed the process and the finished product. I am really proud of myself for mastering this curry dish. It was delicious and nutritious with many healing properties.