The curry is warming on a chilly day. Cumin seeds add a nice kick to the dish. For a more interesting texture, I prefer the ginger just chopped, not minced.
½ head cauliflower, cut into small pieces
1 carrot, chopped
4 tbsp curry powder
3 tsp cumin (or 1 tbsp cumin seeds)
½” ginger, chopped finely
2 tsp raisins
1 apple, diced
1 tbsp cooking wine
Saute ginger in a small amount of oil.
Add curry powder and stir to release fragrance.
Add carrots and saute, adding a little more oil if necessary.
Add cauliflower and raisins.
Add apples. Add wine. Stir-fry for a minute.
Salt and pepper to taste.
Add a dash of water to steam.
It’s a cold day and I was yearning for something warm and comfortable. I’d come across The Pioneer Woman’s Hamburger Soup a few days ago and it has been lingering in my mind. A peek in my fridge revealed that a simple adaptation could serve, without a trip to the grocery store. Beef and tomatoes are the mainstays, you can pretty much any sort of vegetables to it, a great way to use up those leftovers. By the way, if you have not seen it, Ree Drummond writes an entertaining blog called “The Pioneer Woman”.
1 lb ground beef
1 potato, cubed
1 carrot, diced
1 red or green pepper, diced
½ zucchini (this was leftover from something else)
½ onion, diced
1 can tomatoes, regular or stewed or herbed versions
2 tbsp sun-dried tomatoes
½ can corn, creamed or whole
1 tbsp garlic
A handful of raisins
Oregano to season
Salt and pepper
Saute garlic and onions till fragrant.
Add beef and cook till beef is barely pink.
Add carrots, then peppers.
Add in canned tomatoes. Break tomatoes into smaller pieces if they are in large slices or halves.
Toss in raisins.
Finally add in creamed corn and potatoes and cook tastes blend together.
Season with oregano, salt and pepper.
Serve over hot rice or on its own.
Tip: Raisins add surprising punches of sweetness.
Tip: Sun-dried tomatoes gives it a more intense flavour.