Thursday, November 15, 2012

Curry and Cabbage

The description of the Butternut Squash and Green Beans in a Coconut-Milk Curry in 5 Spices, 50 Dishes suggests using the leftover butternut squash in a raita, which is a lot like a salad or relish, and is meant to be an accompaniment to an entree in keeping with Ayurvedic cooking practices.

So I flipped to the appropriate chapter in the book, just to take a peak, and I noticed the Tangy Shredded Cabbage Salad. I still had some purple cabbage left over, so I figured it would be a nice side.

I figured right. The salad lives up to its name, and would be a surprising substitute for coleslaw at a family picnic. It was particularly nice next to the rich Butternut Squash and Green Beans in a Coconut-Milk Curry. I love curries as it is, and I think making this recipe has taught me a better way to do it. It's also the first dish from this book that gave me a flood of ideas for altering it. Not because it was bad, but because it seems so versatile. I'd particularly like to add tofu or tempeh in the future.

The author, Ruta Kahate, suggests serving with steamed Jasmine rice, but I didn't have any. Instead, I went the other direction, and prepared a rugged wild rice blend. It worked perfectly, but next time, I'll prepare my rice with cinnamon. I think it'll do a lot to compliment the coconut milk and spice.

These are just two more winners from this book. I still have a dish or two to make, but I'll be tapping some of those other books this week. Eventually though, I'll return to 5/50 so that I can work on my veganizing skills.

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