Stephencooks

Curried Vegetable and Rice Soup

[Quantities are per serving.]

3/4 C cooked short-grain rice
3 C water
3/4 tsp instant dashi powder
1 T soy sauce
1/2 C curried cabbage with peas (see below)
1/3 C curried squash (see below)
flatleaf parsley, chopped

Boil the water. Add the dashi powder and soy sauce and give a stir. Mix the rice and curried cabbage and place in serving bowl. Pour boiling broth over the rice and cabbage (you may not need all the broth, depending on the size of your bowl). Mound the curried squash in the middle. Garnish with parsley. Serve immediately.

Curried Buttercup Squash

1 small buttercup squash, peeled, seeded, cut in large dice
1/2 tsp kalonji (whole black onion seeds)
1/8 tsp cayenne powder
1 bay leaf
1 onion, sliced thin
1/2 tsp turmeric
1/2 C water
1 tsp salt
canola or other oil

Sauté the onions and bay leaf in a small amount of oil over medium high heat, stirring, until onions are golden. Add the other ingredients and stir over medium high heat for a few minutes. Add the water, cover, lower heat and cook another 8 - 10 minutes, until squash is tender. Correct seasoning.

Curried Cabbage and Peas

1/2 small green cabbage, cored, shredded
1 tsp cumin seeds
1 tsp turmeric
1 bay leaf
1/2 tsp cayenne pepper
2 tsp ground cumin
1 tsp ground coriander
1 tomato, chopped
1 tsp salt
1 cup frozen peas
1/2 C water
canola or other oil

Sauté cabbage, cumin seeds and bay leaf for several minutes in a small amount of oil for several minutes, lifting and stirring with tongs, until the cabbage is all coated with oil. Add and mix with the cabbage the turmeric, cayenne, ground cumin, coriander, tomato and salt. Cover, cook 15 minutes on low heat. Add the water and cook, covered, 15 minutes more. Do not let the liquid completely evaporate. Off heat, correct seasoning and add the peas, stirring them in well. Let stand, covered, for 5 minutes before serving.