quick cooking note

I made a sweet potato and cauliflower curry for dinner tonight, because I got some nice-looking small sweet potatoes at the farmers market on Saturday. I wanted a second vegetable (along with the background onion and apple), and we have lots of frozen cauliflower.

Cauliflower, or at least frozen cauliflower, was too bland for this. I liked how the sweet potato came out well enough that I'm going to try this again. The spicing this time was a mix of Penzey's Singapore seasoning and garam masala, ground ginger, roasted garlic powder, cumin, and thyme. I started by sauteeing diced onion and Granny Smith apple, then sprinkled the spices on that to cook for a couple of minutes. Then added chicken broth, brought it to a simmer, put in slices of sweet potato and a handful of raisins, and simmered for about ten minutes. (Then I added the cauliflower.) It took about twenty minutes for the sweet potato to be cooked through, at which point I added lemon juice and three tablespoons of coconut milk, and served it over white rice.

I also started on the pre-surgery eye drops this morning; those went pretty smoothly, both the four/day antibiotics and the once-a-day Ilevro.