We had our first snowfall over the weekend and I am ecstatic!
OK – so I am really excited right now, but it will probs get real old, real quick, real soon…
The best part about the snow was taking baby Khush out for his first time! He absolutely loved it. He was stuffing his nose right in and kept trying to eat it. It was so cute! I think J and I are going to have to get him some booties for his little paws though. Don’t want them to freeze!
Gah, so with the weather officially cold, all I am craving is rib sticking food.
Risotto, stews, soups and of course, hearty curries.
Per the usual, I am making this Monday a meatless one. I do like to eat meat, but for some reason most of the recipes I share are vegetarian. If there is a meat dish you have questions about or would like to see me make, just let me know and I am happy to recipe test!
This week I am sharing my Butternut Squash and Kale Curry. This curry is perfect for the lazy currier. Currier? Making up new words here.
Curries, usually take a hefty amount of work and time. It is all about layering flavors and letting them build.
9/10 times I make my curry from scratch, blending from different spices, and adding as I go to create a layering effect of taste.
I have to be honest…. using a pre-made set of spices just doesn’t do it for me.
There was a noticeable difference in taste to me. Since the curry powder eliminates the need to add different spices at various times during the cooking process, I felt like I didn’t achieve that true, authentic, Indian flavor.
I realize I am knit picking and most people don’t have the time to make a labor-intensive curry.
Regardless, the curry was still delicious, filling and perfect for a cold day + it makes lots of leftovers!
This curry has a base of coconut milk, which the kale is braised down in and a little lime in at the end for a slight tang.
Serve over a bed of brown rice or yummy roti or naan.