Here is a little snap of Mr. & Mrs. (soon!) Pixiepine on a weekend road trip. Yep, I'm that person who is always like, "Smile!!" and snapping pictures at dumb times, such as in the car or coming out of a public restroom.
And here's the real stuff! Indian food!
I made Cousin Natasha’s Everything But the Kitchen Sink Vegetable Curry from La Dolce Vegan. It was awesome!
Here's the recipe.
Brown rice (or grain of your choice), enough for 2 people (I used a mix of red and white Alter-Eco rice that is still lingering in my health food store clearance stash!)
1 sm. onion, chopped 3 tbsp. olive oil 1 sm. sweet potato, cubed 1 lg. carrot, chopped 2 – 3 garlic cloves, chopped 1 c. vegetable stock (see note below) 1/2 sm. bell pepper, chopped 1/2 sm. zucchini OR summer squash, chopped 1-14 oz. can chickpeas, rinsed and drained 1 tsp. ground turmeric 1 tbsp. curry powder 1 tsp. ground cinnamon 3/4 tsp. cayenne OR chili powder 1/2 tsp. salt 1/4 c. raisins 1 c. spinach, roughly chopped (optional)
In a medium pot, cook the rice accordingly. While the rice is cooking, in a large sauce pan (or soup pot) on medium heat, sauté the onions in olive oil until translucent.
Add the sweet potato, carrot and garlic and sauté for 2 minutes. Stir occasionally to avoid sticking.
Add the stock, bell pepper, zucchini/squash, chickpeas, turmeric, curry, cinnamon, cayenne/chili powder, and salt. Stir well. Reduce heat and cover with lid.
Cook for 10 – 15 minutes, or until vegetables are tender. Stir in the raisins and spinach (if using), remove from heat, and let sit for 5 minutes before serving. Makes 2 large or 4 small servings.