I'm so grateful for heat.
I know we are total wimps coming from the desert, but man alive, this wet kind of cold goes right through you. And they don't heat things much around here. The school hallways are freezing. The stores are freezing. I guess it's just something you get used to when you're not a wimp :) Our house is freezing in the areas we don't have a close swamp heater thing that works. We are bundling up like crazy. So yesterday, shivering, I got in the shower to find that there was also no hot water. And our electricity went out.
But today is warmer and I'm heading out to try to track down some sort of Christmas decorations at a flower market in Puxi. We've been listening to so much Christmas music and it makes me so grateful for this glorious Christmas season...and that usually we have heat :)
I just want to share this quick recipe because it's my new favorite and I want to always have it on my computer when we need it. I wish it were some delicious Chinese dish, but we haven't found a tried and true one of those yet, dang it (except for stir fry back HERE, but that really isn't very Chinese).
Ok so here's the delicious, melt-in-your-mouth veggie curry I could probably eat every night.
1 onion, thinly sliced
2 garlic cloves, crushed
1 Tbs. grated fresh ginger
1-3 c. chopped fresh vegetables (any kind you like)
2-3 tsp. curry paste
1/4 tsp. salt
1 14oz. can coconut milk
a handful of spinach, chard or kale, chopped
In a large skillet, saute the onions in a little olive oil for 2-3 minutes until soft.
Add garlic and ginger and cook another minute.
Add any firm vegetable you are using (potatoes, cauliflower, carrots, etc.). Cook until they soften and start to look golden on the edges.
I cook carrots the longest.
Then cauliflower and potatoes.
Then add any remaining veggies (anything less firm) and the curry paste, salt and coconut milk.
At the end, take a big bunch of spinach:
There you go.