Lest you think, this first week out, that all our meals are one-bowl wonders, I decided to show you last night’s dinner. It is much simpler than it looks – involves a mixture of some serious-chef-like slicing and then dumping cans and frozen vegetables. And it is very tasty. My husband and I had the benefit of tasting authentic home cooked Indian food in our student days when he lived in an international co-op, and we made our friend Tejas teach us this dish. It becomes vegan when the ghee is traded out for canola oil.
1 and 1/2 C brown rice
3 and 1/2 C water
One large onion
One head of cauliflower
3 medium russet potatoes
2 T of canola oil
3 T spice mixture: whole mustard seeds, cumin, turmeric, ground ginger, chili pepper, garam masala and salt
OR 2 T curry powder and salt to taste
12 oz can of diced tomatoes
16 oz. bag of frozen peas.
Set up the brown rice in rice cooker (another highly recommended appliance) or saucepan and start cooking. Heat the oil and add the spice mixture or curry powder until a yellowish paste forms. Add the onions and saute until onions sweat. Add the potatoes. Cook for 10 minutes stirring occasionally. Add the cauliflower. Stir for another 10 minutes – when cauliflower starts to soften, add the tomatoes. Put the frozen peas in a bowl of lukewarm water and then strain them – add the peas 5 minutes before serving.
On the plate in the picture is a serving of our friend Alison Kopit’s yummy purple cabbage salad, leftovers of which she gave us to take home after dinner the previous night. Adds color and texture!