My darling is grounding curry mixture for today’s lunch. He is happy, with his bag full with spices. Nut grinder is in the full motion and I’m remembering our first vegetable curry. We didn’t know nothing about cooking curry, not even the fact there is coconut milk inside. Beginners.
We were diving in Coron, Philippines, and Ian (nice English, vegan guy) was our Instructor. It’s hard to be vegetarian in the Philippines, eating meat is like going to church. Obligatory. Guys on the boat were cooking adobo and frying fish and complimentary there it was – vegetarian curry. WoooooW! We ate only curry and rice. Than Ian, explained the recipe to us and told us that he taught the guys onboard how to cook curry, otherwise, his destiny would be rice only.
Just use any store bought curry powder and any kind of vegetables, or you can make your own curry mixture.
1/2 small pumpkin
1 big onion
2 small thai eggplant
3 cloves of garlic
some olive oil
1 can coconut milk
2 tsp. Simplest Indian curry mixture
Cut all the vegetables in bite size pieces. Heat oil and sauté onion and garlic until golden, in a large saucepan over medium high heat. Stir in the Simplest Indian curry mixture, cook 1 minute. Add all the vegetables. Stir for another minute ant than add coconut milk. Season with salt. Put the lid on and cook 15 – 20 minutes or until vegetables are nicely cooked. Serve with basmati rice.