Where did I go. I wonder this. Perhaps you do. Or you've forgotten or gotten tired of food and want to eat only fashion blogs from now on. These are things that can happen in a mild winter away.
I, I've been away. And then sick. And I have really not cooked anything almost at all since I was in Michigan and making mostly old hits and hotstuffs for my family that weren't really novel-to-this-blog enough to be worthy of posting. Although!, there was this one thing: The Awl's tofurkey, which I made for Christmas dinner and was seriously perfect but left unphotographed.
I used to wonder what people ate when they were the same people who said "I don't cook" and as I became, momentarily, one of those people, I will tell you that the answer is take out and bagels and, oh, oh, things from the freezer. I've been sick, ok? By the way, have you seen Buffy the Vampire Slayer (television)? Because it's the other thing I've been mostly doing during this of-late sickness break. It's so good, isn't it?
Anyway. Today I'm doing this (blogging). And last night I did this (above/below) and that, in general, is better. And this (above/below, curry) was terrific for the sudden pang of real winter that is greeting my reemergence.
Hey. Welcome back. It's 2012. Let's eat some food together.
2 tablespoons neutral oil like grape seed or canola
1 small onion, chopped
3 cloves garlic, chopped
3 small carrots, peeled and chopped
1 jalapeño, seeded and finely chopped or red pepper flakes to taste
2 teaspoons curry powder
1/4 teaspoon dry ginger
salt
3 or 4 new potatoes, chopped
1 small sweet potato, peeled if the skin is tough, and chopped
1 can unsweetened coconut milk
2 tablespoons toasted dry shredded coconut
1/2 teaspoon agave nectar
cooked brown rice for serving
cilantro, chopped
In a large pot, heat the oil over medium. Add the onions, garlic, carrots, and spicy pepper along with the dry spices and a pinch of salt. Stir to combine. Cover and continue cooking until the carrots, in particular, are beginning to soften and release some moisture. You may need to stir intermittently.
Add the sweet and regular potatoes and continue cooking until they are just beginning to soften. At that point, stir in the coconut milk, making sure to scrape the pot to get the spices mixed in. Bring to just under a boil, then lower the heat and simmer until all the vegetables are cooked through.
Stir in the toasted coconut, along with more salt and a bit of agave nectar or another sweetener if desired.
Serve over rice. Garnish with cilantro.
Serves, oh, about three.
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