Sweet potato and collard green curry with forbidden black rice
Dinner 11 March 2007. Sweet potato and collard curry (sweet potatoes, collard greens, tomatoes, cumin, turmeric, red chili flakes, curry leaves, garlic, black pepper, sea salt, vegetable stock, white wine) over forbidden black rice.
Wine: Sonop Organic Terroir Shiraz
2 comments:
I can't believe all the delicious looking photos! Where do ou find the time too cook such extravagant meals? Any chance on getting recipes?
Thanks, Carrie. Most of my cooking is actually just chop and toss. With the curry for example, it's just washing/peeling/chopping the sweet potatoes and the collards, putting them on to boil with the spices, adding the tomato paste at the end and then mashing.
So, maybe 10-15 minutes of prep, 30 minutes of cooking. I usually sit and drink wine while I wait -- you gotta pass the time somehow.
I usually only cook something more complicated once or twice a week, usually on the weekends.
Tools also make a big difference. For example, I still love my santoku and I have a good hand blender. I just bought an oil spray bottle and that makes roasting/grilling anything relatively easy (slice, salt, spray and grill).
As far as a recipe goes, I could probably give you some vague ideas, but I don't usually keep track (terrible, I know). I one of those people who likes to improvise and cook to taste.
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