An update on my food intake this week:
avocado, home-grown tomatoes and cheese melted on fabio's home-made rye bread! and home-made chilli pickle and cheese on fabio's home-made rye bread! where would my life be without my dads cooking?! A SHAMBLES!
fruit salad.. yummy yummy! check the link... its a song, i'm not crazy.
normal salad - also quite yummy yummy.
JYMUNGO lasagna made for lunch/dinner at work for the week :D
why yes... yes those are crinkle cut cucumbers.. YES, I DID RECEIVE A CRINKLE CUT KNIFE FOR CHRISTMAS. Let the joy begin.
jymungo salad plus jymungo lasagna equals quite a nice nap.
Yellow veggie curry.
1 teaspoon each:
1 pinch asafoetida
1 heaped teaspoon vegie paste (mine was home-made my a neighbour! or a stock cube mixed in with the water)
1/2 cup coconut milk
1/2 cup water
2 roasted garlic cloves, sliced
1/4 small butternut pumpkin
1 cup peas
1 mixed handful ground almonds, peanuts, sesame seeds.
LETS GET STARTED THEN!
Combine all spices in a bowl with enough water to create a paste. Fry off in vegetable oil until the paste is fragrant and beginning to separate from the oil.
Chop all the vegies into big bite sized chunks.
Add in garlic, pumpkin, cabbage, cauliflower and zucchini. Mix until all coated with spice mix. Crank up the heat until there’s lots of delicious dark goodies on the bottom of the pan!
Pour in your coconut milk and add just enough water to almost cover everything.
Give it a good stir, pop the lid on and leave it for up to 10 minutes. It’s pretty much ready when the pumpkin is cooked - as its the most solid vegie of the lot. Add in tomatoes and peas and quite a bit of salt for the final 2 minutes of cooking.
To thicken and add richness add in the whizzed up nut mix - its pretty delish when some are whole and you get a crunchy nuttiness against the creaminess of the curry.
EEEEEEEEAT with rice and pappadams and possibly splurge on some naan bread too!
..or just do what I did and eat it on it's own, out of a bowl with a spoon :D
Peace out brussel sprouts!