Benjamin had a sleepover at Daniel’s folks house last night so Daniel and I had a date night in and he cooked delicious Indian food and we drank some ice riesling, the kind of wine we had when he proposed. Liz and Sara requested the recipe for the curry and for poori so here ’tis.
Daniel’s Red Curry Squash Curry
1 red curry squash
2 cloves garlic
1 can coconut milk
1 tbsp red curry paste
salt and pepper to taste
Chop red churry squash after seeding. Chop carrots.
Fry diced garlic in oil with TBSP red curry paste. Mix together. Add coconut milk and mix. Add chopped vegetables, cook until veggies are done. Add lime juice, some cilantro, and green onion. Add salt and pepper to taste. Cook for one minute. Serve over rice or couscous or eat with poori.
1 and ½ cup whole wheat flour
1 and ½ cup all purpose flour
1 tsp salt
1 TBSP shortening or butter
1 cup milk
Mix flour and salt. Mix in or cut in shortening or butter. Add milk and mix together. Knead together on floured surface. Separate into 20 pieces and roll each into a thin 4 inch circle. Heat oil in sauce pan on high. Drop each rolled circle into the oil. Turn it over when it begins to puff up. Remove from oil to paper towel to drain, add salt on top.
The red curry squash curry was fantastic and we added mussels to make it extra yummy. The poori recipe was super easy but they didn’t puff up very well so I wasn’t crazy about it. Anyhow, Sara, it’ll do in a pinch.
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