He cried when our carrot curry leftovers lunch was all gone yesterday.
For that story, though, you'll have to head on over to my day-to-day blog. (The one about Kate's adorable nephew Moyer and stunning niece Keturah's everyday lives in Asia.)
But the lunch Moyer cried over, well, I'll post that recipe right here. (Did I mention that I may post on Think Outside the Breadbox now and again?)
First, a couple of disclaimers:
1. If you're looking for authentic curry, this is NOT your recipe. It's curry-ish. It's curry inspired. I'm a Western cook however, and cannot claim any true curry prowess.
2. This is good. I wouldn't post the recipe without favorable reviews from the whole fam, but it's not gourmet. Considering that it's chief ingredient is a vegetable, though, it's remarkably tasty.
So, if you're still interested, this carrot curry is a great way to eat your veggies without actually tasting them. Inspired partially by a recipe on yummly, and partially by the concept behind skinnytaste, I used part of our stockpile of carrots as the base for this meal.
And, by the way, since I'm working on collecting dinner ideas for our family that are corn-free, dairy-free, and egg-free in addition to gluten-free, you can use this recipe for a variety of food-sensitive eaters!
So without any further ado, the recipe Moyer cried over, folks:
2-3 carrots, peeled & chopped
1 small onion, chopped
1 inch ginger, sliced
several cloves garlic
2 T oil
1 lemon (both zest & juice)
1 cup coconut milk
1 cup chicken stock
1/2 lb cooked chicken breast, in pieces
salt & pepper
3 T sweet rice flour (or other thickener of choice)
We served this on rice, so if you're planning to do that, don't forget to put the rice on!
You can fry up the chicken in a pan with a little oil ahead of time, or simultaneously. Just chop it up into bite-sized pieces and set it aside to add at the end. Or leave it out. (But just a heads-up, Moyer favored the bites with chicken in them.)
Heat the oil (or butter if you like!) in the bottom of a large wok, or medium soup pot. Saute the carrots, onion, ginger, and garlic together until the onions are nearly translucent. Add lemon zest and toss it all around. Pour in both coconut milk and chicken stock, cover, and simmer for twenty to thirty minutes. Add water if needed. When carrots are cooked all the way through, add the juice from one lemon, and run through your blender.
Pour the pureed mixture back into your wok or pot, and add the cooked chicken pieces. Cook uncovered, then thicken as desired to bring to a curry-like consistency.
(I removed a ladleful of puree, mixed thoroughly with sweet rice flour, and then cooked it back into the "curry" until thick.)
Salt and pepper to taste. Serve on rice.
Do not be alarmed.
Not only was I expecting it to taste exactly like carrot puree with a hint of coconut and lemon when I served it up to the family, but I was a tad turned off by it's nearly-glowing appearance. My first bite was taken with extreme caution, and lots of skepticism.
Needless to say, I didn't plan on making it again, didn't photograph it, and certainly didn't plan to post it. (My goals at the time were more in the realm of getting everyone seated around the table to eat enough of it to count as the evening's sustenance, actually.) This tangy curry-like meal was a surprise--one that everyone finished happily.
Thus, I have no pictures to offer, except the ones that I snapped after Moyer's tears were dried.
Including, of course, the boy himself . . .