Slow Cook Kale & Butternut Squash Dal (羽衣甘藍 & 南瓜, 印度豆)
Dal or dhal is a dried pulse which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka.
Dhal is the Indian staple made from split pulses. They’re high in fibre, full of good protein, low in calories, fat-free, quick and easy to cook, reasonable cheap, substantial, versatile and delicious. It can serve with rice or naan bread. The chana dhal, an Indian chickpea, used most often to make dhal in India. But now, most of the people use the yellow split peas, red or green lentil instead. Split peas will give a slightly creamier dhal. If you can’t find fresh curry leaves, you can use frozen one like me.
Vegan Thai Red Curry & Sweet Potato Chowder~泰式紅咖喱，蕃薯周打湯(純素)
Such a chilly wind and wet, typical English winter weather. What I only want to do is crouching in my sofa and wrap with my soft fleece blanket. Listening to my favourite music and eating with one of my yummy soup. And don’t want anybody to disturb me, just leave me to enjoy it. I know it is my dream! Ok, stop any daydream and get back to my normal route.
Been to the farmer’s market this week, they got lots of fresh produce there. I bought the most fresh beetroots there with all the leaves on. We are not always seen the beetroot with leaves on sale in supermarket, but on market places , I grabbed a bunch with 4 fist size beetroots , they are really big size. I think I can make few dishes with it later this week. It only cost £1 for a bunch, worth it, worth it. 🙂
I heard of ‘golden beet’, but I haven’t seen it before, only from the web.
Actually, all the mixed vegetables is a bit of everything left over in my fridge, and I want to finish all before they get rotten. And today was sooooo cold, when I and my hubby went for a walk (try to do a bit exercise) in this morning, it was freezing outside! My toe were alright, they kept warm by a new pair of woolly boots ( I got it from my hubby this christmas), but my fingers all turn nearly purple (of course I put on my double layer of gloves already), but still so cold. So we just finished walk for about two hours, then walk back to home. But, you know what, when we walked back, I started to feel sweat, that’s better! That’s why we need to do more exercise (to keep warm)!
A Thai curry is made from curry paste, coconut milk, meat, seafood, vegetables and herbs. Curries in Thailand mainly differ from the curries in Indian dish and other South Asian dish in their use of fresh ingredients such as herbs and aromatic leaves over a mix of spices.
But their curry paste normally have theShrimp Pasteand fish sauce in it, that is the main reason I can’t have it, because I’m a vegetarian.
And that is the reason I need to make my personnel sauce or spice mix, sometimes it’s a bit of embarrassing moment when I eating out in a restaurant. Because I need to make sure their curry hasn’t got any Shrimp Paste nor fish sauce. If anyone has the same problem, please let me know, we can share the experience.
This recipe, I did change some ingredients to suit our family, that is not too hot but it still taste so good. And is also much healthier than store-bought curry powders, which tend to have ‘fillers’ such as cornstarch and flour, as well as preservatives (never mentioned on the packet).
Bay leaves or Kaffir lime 3 leaves, scrunched (I use bay leaves, because I can’t find kaffir lime when I want to cook this dish )
Coconut milk 3/4 can
Vegetable stock 200ml
Sea salt 1/2 tsp
Lime juice 1 whole lime
Fresh coriander 2 tbsp ( roughly chopped )
Cut the top lid of the pumpkin, set aside, deseeded it and use a spoon to scoop the flesh out, but keep away of 1/2 cm to the peel, put the lid back on the top.
Diced the aubergine and put in a colander, sprinkle with 2 tsp of salt all over the diced aubergine and leave in the sink for 10 to 15 minutes, it will take the moisture out. Rinse with tap water, drain it.
Preheat the oven to 400°F/200°C/180°C (fan oven), or gas mark 6.
Heat the oil in a wok or large saucepan, put the ginger and lemon grass and quickly stir it for a minute to let the fragrance out.
Then put the aubergine, cook for about 1 to 2 minutes, add the curry powder, coconut milk, green chilli, bay leaves and stock in, follow with the pumpkin and let it bring to the boil, turn the heat down to medium low, simmer for about 15 minutes until the vegetables almost tender.
Add the lime juice and chopped coriander (reserve 1 tbsp for garnishing), add the seasoning and test the taste to suit you.
Off heat and scoop the curry into the prepared pumpkin, put the lid back and sent it to the hot oven for about 45 to an hour, serve the whole pumpkin on the dinner table.
I suggest you put a bit more curry powder and green chilli to make it hotter if you can cope. This one is only medium hot.
It’s good to serve with Indian naan bread. It doesn’t matter it is Thai curry, and it must serve with Thai rice.