Matt got his Food & Wine 2009 cookbook out last week for some dinner inspiration. We tried a vegetable curry recipe contributed by Chef Vikram Sunderam from Rasika in Washington DC.
I was the sous chef, my favorite role (you’ll see my mild OCD kick in as sous chef).
I chopped green beans, carrots, ginger, garlic, onion, chili pepper, and tomatoes. Matt cut the chunks of butternut squash (not pictured). We sauteed the veggies with some oil, coconut milk, and turmeric to get the curry pictured below. The basmati rice cooked well in our rice cooker.
The flavors were surprisingly mild–a bit too mild for my taste–but it was a nice mixture of ingredients. Next time I will finely dice the ginger instead of julienne like the recipe called for. It would have been nice to have the ginger flavor permeate more of the curry and not get it in large chunks. For more kick, maybe next time we’ll add more hot pepper. A nice dish, but we may only try making it once more.