Here is my entry for qurator hive top-chef: curry.
Curried vegetables with leftover rice and sauteed curried yellow squash
Having an Indian wife, there is no lack of curries in our kitchen. it is however, difficult for me to reach her standard so it is not so often i make the curry. and when i do it is always a personal challenge. yesterday she was working and we had some leftover rice and some freshly picked veggies from the garden so, thanks to @qurator i had a go
7 small potatoes, our first harvest this year
a handful of cherry tomatoes
a handful of green beans
1 spring onion, in fact the only one that survived in the garden
ripe snow peas which we froze a couple of weeks ago
1 tsp pink rock salt
1/2 onion
1 tsp karnataka style masala
1/2 tsp chili powder
1/2 tsp turmeric
1/4 lime
1 tbsp cashew halves
1 tbsp cooking oil
Cut all vegetables onion, beans, potatoes, and the spring onion.
In a iron pan heat 1 tbsp oil. when hot add the chopped onion.
Stir in the masala, turmeric and chili powder and lower the heat.
add the potatoes and mix thoroughly
then add the cashews, spring onion, green beans, peas and stir well.
add the lemon or lime juice and the salt.
stir and cook for 2 minutes.
Add 1-2 cup of water and cover the pan and cook vegetables until soft and the water absorbed.
stir in the cooked rice and the curry is ready.
spicy sauteed squash side dish:
we tried growing squash this year but the darling little hedgehogs ate the young plants- so this one is from the shop.
slice the squash and cover the slices with a blend of karnataka masala, chili powder, salt and turmeric.
then dip each slice in semolina before frying them.
Heat 1 tbsp cooking oil in an iron frying pan and sautee the squash on both sides.
curried vegetable rice and spicy squash.
garnished with cherry tomatoes and slices of spring onion, raw sliced carrot and a few rocket leaves and of course some homemade mango pickle.
now let's see what the wife says about my curry