Currying Flavor

Tonight, I decided to make something a little different. I was inspired by a recipe by Mark Bittman (warning: the link takes you to the New York Times page which annoyingly forces you to log in to read it and it's super annoying).



I didn't follow the recipe too closely but here's what I did: I made a makeshift ghee (by heating equal parts safflower oil and whole butter) then browned some garlic and ginger. After that I put some roughly chopped onion in the pan, cooked it down, then put in a few teaspoons of curry powder. Then I tossed in some leftover raw potatoes. I let that cook down for a bit before adding a can of potatoes and cooked that down. Then I added most of a can of lite coconut milk. After cooking the whole pot until the potatoes were tender I added a good amount of diced light and dark turkey meat and some leftover boiled turnip chunks and a good handful of baby spinach.

I served it with some plain white rice with butter and chopped green onion. Overall I was pretty happy with how this turned out.



For beer I tried the new Winter Ale from Blue Point Brewing Company to keep with tradition and stay a solid month ahead of the season.

And so it is that we enter the next week with leftovers losing this round. Better luck during the next holiday, fools!