curry

Recipe: Curried Green Peas and Yams

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My latest creation – a curried meal of green peas and yams.  it came out nice and tasty, though I think I need to slightly reduce the curry poweder, and I may add soy sauce for more depth of taste, and/or a tomato for depth of taste and a thicker sauce.

You can also scale this recipe – at it’s core each serving is one cup of peas, one cup of diced yams, a little under 2 tsp of curry powder, a dash of cayenne pepper, a dash of black pepper, and 1/8 tsp of salt.

Ingredients:

  • 4 cups of green peas (frozen or thawed)
  • 4 cups of diced yams (depending on the yams available, this could take 2 or take 4-5).
  • 2 tbsp curry powder
  • 1/8 tsp cayenne pepper, ground.
  • 1/8 tsp ground black pepper
  • ½ tsp salt
  • 2 tbsp lime juice
  • Clinatro to garnish

Directions

  1. Dice the yam and place them in a lidded pot with a thin layer of water on the bottom. Bring to boil and simmer with lid cover, stirring and adding water as needed to keep the bottom fully covered. There should be enough to really steam the yams as opposed to boil them.
  2. When the yams start to soften (about 5-7 minutes) add everything else. Mix thoroughly, adding water if needed to mix the spiced. Blend so everything is coated – heat through.
  3. Serve with cilantro.

– Steven Savage

Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach.  He blogs on careers at http://www.musehack.com/, publishes books on career and culture at http://www.informotron.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.

Japanese Curry, Healthy Variant

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Remember when I said I was trying to make a faster, healthier version of Japanese Curry?  Here’s one of my attempts.  Really you puree a few things,cook, and then combine a few things.  That’s it.

Now is it good?  Well . . .it’s mediocre.  Thats’ not bad for a first time, but it just doesn’t have the depth of my other versions.  On the other hand it’s healthier and a lot faster.

I’m thinking that the arrowroot is actually a mistake and that I need the oat flour from my old recipe.

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Japanese Curry – Final Version (With More To Come)

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Well this is it.  I have reached my goal of creating a Japanese Curry that was homey, enjyoable, that is reasonably healthy,  and that can be made and frozen without too much trouble.

I actually considered it done when a visitor gave it their stamp of approval.  You kinda want that outside opinion.

So I’m “locking” this recipe as officially done.  Now I am still experimenting with trying to make it a bit healthier (namely cutting the spread and possibly replacing the tomato paste), and am working on a super-fast, super-healthy version.  But this, as far as I concern is not just a milestone, but a complete, legitimate recipe that meets my goals

Makes 3 servings.  It scales up rather well – you can cook two or three batches at once without taking too much time.

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