When in doubt, make curry!

I believe we've all had those days where we just couldn't decide on what we felt like eating. So many possibilities, yet none of them convinced you really. I had that a couple of days back and decided you can never go wrong with Thai Curry.

So I cooked some spinach linguine and whipped up a curry sorta thing with broccoli (I could live off that alone, my ever favorite vegetable to eat), bell pepper, onions, coconut milk, green + yellow curry paste, curry and ginger powder and some pepper. On top of it I threw some mixed salad and cherry tomatoes.



And last night I had a salad that I topped of with coleslaw and mungbean sprouts. I forgot how much I love coleslaw. Can you blame me? I'm German... we don't get called "Krauts" for no reason =p



It's been so long since I updated this blog... I'll try to whip out my camera more often and revive this thing a bit.

Cauliflower Curry Soup

Not to toot my own horn, but damn this was good. Hot and spicy!

I don't know why, but I never taste my food while cooking. I just wonder which herbs and spices might fit, throw in an estimated amount, add tons of pepper just about every 5 minutes (seriously) and taste it for the first time about 5 seconds before serving it.

Cauliflower Curry Soup

(all of this is pretty much estimated; like I said I kept dashing in curry powder, more and more pepper and some of this and that, so adapt it to your liking if you're the kind of person who tastes stuff during cooking)

1 medium onion, chopped

2 medium-big cloves of garlic, minced

1 inch fresh ginger, minced

2 cups water (or more if you prefer a water based soup)

1 vegetable broth cube

4 cups cauliflower

1.5 cups broccoli

2 celery stalks, chopped

5 Tbsp. hot curry powder (estimated, I think I had more, but adapt to your liking)

1 tsp. nutmeg

1 tsp. oregano

1 tsp. paprika powder

1 tsp. ground caraway seeds

salt, pepper

1 Tbsp. fresh parsley

1/4 cup soy cream or soy milk (estimated & optional)

1. bring the water & broth to a boil, add onions, set heat to medium, cook for ca. 3 minutes

2. add garlic, cook for ca. 1 minutes

3. add cauliflower, celery, broccoli and spices & herbs, cook for ca. 7-8 minutes until veggies are tender

4. puree everything to consistence of your liking (I like it a little chunky), add salt and pepper to taste, adapt spicing if neccessary

5. add parsley, stir and add soy cream or soy milk

Tortellini&Broccoli in a Spinach Cream Sauce and Peanut-Coconut-Curry Stir-Fry

Drinking ginger tea while eating ginger chocolate chip cookies, I sense my ginger phase is coming back. Ahh, the joy of relaxing for a couple of minutes... I actually have to study like crazy (which - honestly - I am not really doing so far, being the procastination whore that I am), because my finals are coming sooner than I thought they would and time just fucking flies by way too fast!



Still had time to cook something though (it's so good to actually cook and use an oven again after living off microwaved vegetables and sandwiches for the last 6 months). I made some spelt veggie tortellini with broccoli in a sauce made of cream cheese, some leftover spinach, soy milk, vitam-r, nutritional yeast, bindobin, oregano, pepper, salt, parsley, nutmeg and some curry powder (could've needed some garlic and onions, but I didn't feel like peeling and cutting anything... lazy much?). And I bought these things, because I'm too lazy to make my own. They taste alright, but then again I'd always prefer homemade chickpea cutlets or some other patties.

And from a couple of days ago: Peanut-Coconut-Curry Stir-Fry that was absolutely fabulous! I ate it three days in a row and probably still would be feasting on it if there were more leftovers. A mix of asparagus, bell pepper, ginger, fennel, zucchini, cabbage, carrots, mushrooms, cherry tomatoes, soy sprouts, brussels sprouts, snap peas and broccoli in a coconut milk/soy sauce/peanut butter mix. So so so good!



Managed the stir-fry eating with chopsticks quite well, but I always need the smurf kids fork my grandma gave me for the salad ;)

Yellow Tomato Cauliflower Lentil Curry with Potatoes, Brussels Sprouts & Spinach

Phew, what a title.
Followed by an incredibly ugly cell phone image *shudders* (left my camera at my old appartment, moved into a new one yesterday).
So as ugly as this might look, it was a wonderfully comforting food for a fucking cold day.



I mixed together about 4-5 cups cauliflower florets & brussels sprouts, ca. 3 cups of potato slices, a can of lentils, about 1 1/2 cups Yellow Curry Sauce, 1 cup chopped spinach, 2 cups tomato sauce and 1/2 onion. And I put some fresh chopped basil on top.
Perfection, seriously. Luckily I made enough to live off it for the next two days.

Ha ha, see that Katie? I took my chopsticks with me ;) I hold them in my very own and special - and no way near correct - way, but I somehow manage to have the food land in my mouth and not on my lap (the way it happened every single time someone tried to teach me how you're actually supposed to hold chopsticks... seriously can't be done) and that's what important, non?

Yellow Brussels Sprouts & Cauliflower Curry

Lately I've been craving either Thai or Indian food like crazy. Yesterday I bought a delicious - but quite expensive - Yellow Thai Curry Sauce and made brussels sprouts and cauliflower with it.



So this sauce has to be used within 4 days after opening.



Do you think it would go well added to Split Pea Soup (never had Split Pea Soup to begin with so I wouldn't know...) with some additional cauliflower?