Hoc Est Qui Sumus (discoflamingo) wrote,
Hoc Est Qui Sumus

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Calls for cooking comments

Since there have been many questions recently, this serves as your official notice that the only meat I will eat is fish (and even then, very rarely and carefully). In terms of animal products, non-destructive animal products (like honey, dairy products, and eggs) are still fair game. If you have concerns are questions about this sudden change, please address them  in the comments.

My cafeteria at work costs an inordinate amount  to eat vegetarian. This is because the only veg meals available are the salad bar and the sandwich bar; these costs are calculated by weight. A meatless sandwich and a varied salad will run you about $7 on a good scale day. Since this is ridiculous (and also since I want to avoid disposable dinnnerware as much as possible), I'm going to have to start bringing my own lunch. This means that I need to bring things that I can cook a) small quantities of in little time , or b) large quantities which last for three or four days that take 1-2 hours to cook.

If you have any such recipes, please feel free to pass them along, in comments, e-mail, or somesuch.

Here is the recipe for my lunch today:

Basic Vegetable Korma-Thing

Oil (olive or vegetable) to coat the bottom of a large pot
3 cloves garlic*
A finger-sized amount of pickled ginger*
2 cans coconut milk
3.5 large spoonfuls curry paste*
2 dried hot peppers, sliced to expose the seeds
1 bag frozen peas
1 head of cauliflower of broccoli, broken into florets
5 carrots
1 medium-sized onion, sliced

* - I go heavy on all of these things. You may choose to go lighter, although I've been told that the ginger greatly aids in digestion.

Start by heating the oil in the pot on medium-high heat. When you can smell the oil getting hot, add the ginger and garlic, immediately stepping away from the pot to avoid injury. Stir for 5-10 seconds (seriously), then add the onions and sauté them until they are mildly translucent. At this point, adding the curry paste and hot peppers and fry lightly for about a minute or two. Then start adding the coconut milk in batches, giving the coconut milk time to evaporate a little of itself between additions.

Now turn the heat to high and add your vegetables. Bring to a boil, and then let simmer for about half an hour, or until the curry mixture has thickened some. When removed from heat and left to sit, the curry mixture will thicken a bit, but a spoon or two of corn starch will thicken it a great deal. I prefer this curry a little runny, so it soaks into the rice.

I don't think this is "actual" Vegetable Korma. I don't think a definitive recipe exists, but the use of coconut milk suggests a Southern Indian origin of recipe (please correct me if I'm wrong).

I have a new journal layout. I miss the faux-CRT green, but I find this layout much more soothing. Topa levels of soothing, even.

I do have bigger things on my mind, but I don't quite up to getting into them right now.
Tags: cooking recipes, vegetarian

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