Travelling Fast (Curry)

IMG_1857 This is the latest gadget to join my kitchen. I love slow food… preparing from scratch, fresh ingredients – but sometimes saving a few seconds just feels so good. Grab the handle & go! Veggies into the curry. Voila! We aim to keep our days at home pretty slow pace: one car outing a day (at most), lots of time for free play, and being outside morning and afternoon. But, no matter how slow we can aim… sometimes the children speed up. This week is like that. First, we had Daria lose her 6th tooth:

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Waldorf education ties a lot to the change of the teeth, in terms of how big the child is and how they move into a new phase of life… somehow older, more “awake” and more individual. We have seen that in Daria this week… amazing! And then, in the blink of an eye, Janelle mastered shoe tying:

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How excited is she?? A highly determined and persistent student, she ends up mastering anything she puts her mind to in a very short while this little one! She is an incredible and avid learner. And very self-driven. We are so proud of you Janelle!

Sibylle’s Veggie Curry: We have been making this curry for years, it is a recipe from a friend Sibylle who I did University Rowing with and my sister met in Grade 5. It is an old faithful recipe that I have cooked, modified, and enjoyed a great many times. Cook 1 tsp mustard seeds (original called for black but I have done yellow a lot too) in 2 Tbsp oil or ghee until they pop. You can buy ghee on the shelf of Superstore in the Ethnic section. Add 2 onions, chopped fine. Cook until soft. Add 2 tsp mild curry powder (or 4 Tbsp Curry Paste), 1 can coconut milk and 14 oz plain crushed tomatoes (original called for 1 c coconut milk and 1/2 c yogurt but I use the whole can and usually skip the yogurt). Stir until combined. Add 2 carrots. Cook 5 min. Add 2c cauliflower florets, optional eggplant or sui choy, simmer 5 min. Add green beans, broccoli florets, zucchini, mushrooms – should be 4-6 c of vegetables. Then salt to taste and simmer until tender, maybe 12 min. I often make it in the afternoon in cast iron pan and turn it off after I add the last round of veggies and by dinner they are tender crisp! We served with quinoa, can also be served with rice.

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