dinner: sweet potato curry

[redbird]

I made a chick pea, sweet potato, and cauliflower curry for dinner, and it was good.

I started with some leftover roast sweet potato (having asked adrian_turtle to roast extra yesterday) and the knowledge that chick peas, potatoes, and cauliflower go well together in curry, so substituting sweet potato would probably work. Other ingredients: onion, apple, spices, broth, lemon juice, and coconut milk. I served it over steamed rice.

This was incidentally vegan, "incidentally" meaning that I was going to use chicken broth, but couldn't get the jar of chicken Better than Bouillon open.

Since I can't eat hot peppers anymore, the spice mix was ginger, garam masala, and Penzey's Singapore seasoning blend (which includes a lot of black pepper). I've been making variations on this for a couple of decades, starting from a shrimp curry recipe in a cookbook called _Cooking for Two Today_.

Comments

[kate_schaefer]

Sounds good!

I still use that Szechuan dinner Glenn and I had with you and Kate and David many years ago as a reference point for how very flavorful, subtle, and interesting Szechuan food could still be while avoiding hot peppers. There was that brief moment of hesitation from the server on being given the challenge of suggesting a menu for five people without hot peppers, followed by one of the best restaurant meals I've ever eaten.

[sine_nomine]

The fun thing about Sichuan food is that Sichuan peppercorns are not nightshades (or hot peppers) so - depending on what one is avoiding - it is still possible to have food with heat. I sub with them a bunch. Ginger also goes a long way towards giving a sense of "hot".