Tag Archives: curry

Curried Mixed Veggies

4 Jun

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Being newly married and having some goals on the horizon (ie starting a family, buying a house), B and I try to find ways to save money. One way we’ve done this is to limit eating out, which can be very expensive. During his bachelor days, B would dine out practically every meal, and I, being a student in San Francisco, couldn’t resist all of the fantastic eateries the city had to offer. However, now that we’re no longer busy with academic rigors, we have time to prepare and enjoy more meals at home.

Sometimes though, this can be difficult, as both B and I work full time. Often, it’s hard to find the energy and time to cook fresh meals. Insert: frozen vegetables–no chopping required! They are really a God-send when you’re tired, but still want to eat something nutritious, quick, and homemade.

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Ingredients:

2 tbsp oil

1/4 tsp cumin seeds

1/2  cup chopped onions

1/4 tsp minced green chilli

1/4 tsp red chilli powder

1/4 tsp garam masala

1/4 tsp chopped ginger

2 cloves minced garlic

1 tbsp tomato sauce

2 tbsp heavy cream

8 oz bag frozen veggies ( I used a corn, pea, green beans, and lima beans variety)

salt to taste

Directions:

  • In a large saucepan, add the oil and cumin seeds. Saute for one minute. Add ginger, garlic, and onions.
  • Once the onions have browned, add the chili pepper, salt, red chili powder, and garam masala. Mix well.
  • Add the tomato sauce, stir well.
  • Add the frozen mixed veggies, stirring well. Once mixed, add the heavy cream.
  • Simmer for another 5 minutes, making sure the veggies are thoroughly cooked.
  • Garnish with a lemon wedge; serve hot with naan or roti.

Thai Yellow Chicken Curry + {Reflection}

15 Apr

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Growing up, dining out was reserved for special occasions. My parents, brother and I would get dressed up and look forward to a rare evening out. We typically enjoyed restaurants for my parents’ anniversary or any one of our birthdays. I think mainly this was due to the fact that my mom is an excellent cook, and my dad always preferred eating in the comfort of his home rather than in a restaurant in the company of strangers.

Then, at some point during college, dining out became less about celebrating special occasions and more about simply eating. No more dressing up and getting ready for dinner. No more planning ahead of time, looking forward to the meal several days in advance. It was more casual, more spontanous, and definitely more frequent. It was an escape from the pressures of campus and dining hall food. But the numerous times out began to blur, each one becoming less and less significant.

Since getting married, however, the frequency of eating out has fortunately decreased. Restaraunt bills can quickly add up while food from the grocery store spoils in the fridge. It’s really a double-whammy effect.

It’s been a nice change to dine in more. It challenges me creatively and allows B and I to have meals together alone, in only the company of each other. Sometimes that’s the biggest blessing one can ask for in the crazy busy world we live in.

While B and I try not to eat out too often, Thai food is usually what we go for when we do. Like I showed you here, I like recreating restaurant food at home. This one is simple and straightforward, and can easily be changed according to different tastes or diet restrictions. Enjoy, and bon appetit.

xo, Vinni

P.S. Thanks for all your comments, likes, and words of encouragement. This blog has been a little labor of love and I appreciate knowing that so many of you enjoy reading it as much as I enjoy creating it.

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Ingredients:

  • 1/3 cup red curry paste
  • 1 tbsp vegetable oil
  • 1 1/2 cup coconut milk
  • 2 cups diced chicken breast
  • 1/2 cup water
  • 1 cup vegetables of your choice ( I used a frozen stir fry mix that had carrots, bell peppers, and corn)
  • 1 tsp turmeric
  • 1/2 tsp salt (0r to taste)
  • Bay leaves

Directions:

Stir fry red curry paste in 1 tbsp soybean oil. Add turmeric and salt, stirring well. Add 1 cup of coconut milk. Add chicken and continue cooking. Add remaining coconut milk and water, and heat until boil. Add veggies and cook until softened. Eat with steamed or brown jasmine rice, and garnish with a bay leaf.