quick cooking note

[redbird]

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.

Comments

[minoanmiss]

That sounds good! I wonder what could be done about the cauliflower... maybe broiling it to brown it before adding it to cook through, but that might make frozen cauliflower disintegrate instead of firm up.

I really like the apple in there. *makes a note*

[redbird]

Giving it time to defrost might also help, but I didn't decide to cook this until after 7 p.m. and started almost immediately.

[used_songs]

I really like small, rounded sweet potatoes. They cook up so much better. I'll have to try the Penzey's Singapore - I don't have that one.

[redbird]

These are small but oblong and somewhat irregular sweet potatoes; I scrubbed and peeled them, and then sliced them fairly thin.

The Penzey's Singapore is very useful if you like some spicy things but have to be careful about hot peppers/capsaicins. It does contain a little cayenne, so is not suitable with an actual allergy or strong sensitivity to peppers. The spiciness in this dish is from black pepper, ginger, and garlic.

(My own problem is that if I eat much of anything with hot peppers my tongue hurts, but it does me no further harm, whether or not I swallow the spicy mouthful.)

[used_songs]

I love chile peppers, but I also really like black pepper. Penzeys has a pepper mix that's part red pepper and part black that we eat a lot of. The Singapore sounds like a nice mix.

[flick]

You put apple and raisins in curry? Doesn't that make it very sweet?

[redbird]

It does come out a bit sweet, yes, even with relatively tart apples. (The raisins weren't in the recipe I based this on, but we like them here. Dark rather than golden raisins, by the way.