Sun_Mar__3_00:01:36_PST_2019

This week has been a milestone of sorts
Our darling 5 month old started falling asleep (!) in her crib (!!) at 7 PM (!!!), allowing V and I to actually sit down and enjoy a meal together. Eating dinner together at a reasonable hour is a rare and novel concept for parents of young babies. I am knocking loudly on wood as I type this, for fear of jinxing this whole thing.

Last night I celebrated the new routine by making a luscious curry. The recipe is pretty generic but it was quick and tasty so here it is. The leftover curry made for a tasty lunch this afternoon (that's my lunchbox in the picture). I made the curry in a deep wok instead of a shallow saucepan, making it easy to dip in the immersion blender and puree the ingredients to a smooth sauce.

Luscious Curry with a Few Variations

1. Heat 2-3 tsp. of oil.
2. Peel and dice 2 large onions. Fry the onions until soft and golden brown.
3. Add 1 tbsp. ginger garlic paste, 1 heaped tsp. Kitchen King masala, turmeric, red chili powder and salt to taste and fry for a minute.
4. Add 1 cup tomatoes (fresh or canned) and fry for 5 minutes.
5. Add 2/3 cup coconut milk (1 mini can) and 1 cup water (or more or less, depending on the consistency you like). Simmer for 10 minutes, then puree to a smooth sauce using an immersion blender, (or cool down the mixture and use a regular blender or food processor).
6. To the sauce, add any of the following ingredients to customize the curry, and garnish with lots of chopped cilantro and a dash of garam masala.

• Meatless meatballs (this is the version I made last night)
• Halved hard-boiled eggs
• Sauteed or boiled mixed vegetables (peas, carrots, cauliflower)
• Roasted butternut squash
• Vegetable koftas