kitchen magic.

New GoBackpacking post!

I made something yummy last night.

It was one of those perfect culinary evenings.  The idea popped into my head last week, when I was filling out Brooke’s survey, and the produce required basically made up the only items on my grocery list this week, as I head to Connecticut tomorrow.

The timing of everything was perfect.  I chopped the last piece of squash just as the curry finished toasting.  The oven buzzer rang just as I loaded the final plate into the dishwasher.  Even though I was snacking on roasted cauliflower as I cooked [what, normal people don't do that?], my stomach began to growl just as I was stirring in the finishing touch of kale.

It was simple, relaxing kitchen magic: the ideal way to unwind on a Monday evening.

autumn coconut cashew curry

• 2 T coconut oil
• 2 c brussels sprouts, quartered
• 2 c almond milk
• 1/4 c cashews
• 2 T dried, unsweetened coconut
• 1/2 c onion, chopped
• 1 clove garlic, minced
• 2 t curry powder
• 1 c chickpeas
• 1 c winter squash, cut into 1″ cubes
• 1 c sweet potatoes, cut into 1″ cubes
• 6 c kale*
• salt and pepper

*not really a necessary component – I just add greens to everything.

Preheat oven to 400.  Toss brussels sprouts in coconut oil; roast for 20 minutes.

In blender or food processor, blend cashews and coconut until paste forms.  Add almond milk; blend until well combined.

In medium pot, sauté onion until browned.  Add garlic, sauté 30 seconds.  Add curry, sauté another 30 seconds to toast.  Add chickpeas, squash, sweet potatoes, and almond milk mixture.  Bring to a boil; lower heat and simmer, covered, 15-20 minutes.  Add brussels sprouts; simmer about 10 minutes.  Add kale; when bright green and wilted, remove from heat, stir in salt and pepper to taste, and serve.

Oh, deliciousness.  I wish it had photographed a bit better, but there is a nice amount of sauce at the bottom, which is extra wonderful.

I know most people aren’t feeling the urge to cook right now, with elaborate menus in their Thursday futures.  But as traditional Thanksgiving food [save for pumpkin pie] ranks rather low on my list of likes [more on that later], I’m happy to get some good home-cooking in before heading out of town.  

What is your idea of kitchen magic?

Related posts:

1. kitchen characters.
2. halloween eats.
3. operation: conquer collard greens.