蔬菜滿點的咖喱 / Bountiful Veggie Curry
和好友Em及Pei吃完brunch後在中央車站的市場看到了漂亮的迷你蔬菜。本來只是要買些Cipollini洋蔥(白色扁形小洋蔥)放入今晚要煮的咖喱中, 看到了這些漂亮的蔬菜忍不住帶了回家決定今天的咖喱要蔬菜滿點。除了本來就準備好的白色花菜, 馬鈴薯, 紅蘿蔔之外, 我又加了迷你黃色櫛瓜, 迷你茄子, 扁洋蔥, 還有迷你球芽甘藍。
After brunch with Em and Pei, I stopped by the Grand Central Market and saw some beautiful mini vegetables. I had planned to pick up some cipollini onions for the curry tonight, but after seeing these, I had to bring them home and make a veggie-packed meal tonight. Besides the carrots, potatoes and cauliflower I had already prepared, I also added mini yellow squash, mini eggplant, cipollini onions and mini brussel sprouts.
我倆吃咖喱其實都比較喜歡雞肉, 但雞胸肉很容易一煮就老。今天我決定先用蘋果泥及少許的薑末把雞肉先醃嫩再下鍋。醃了一個小時後下鍋, 蘋果泥及薑末也一起下去了, 咖喱加入蘋果泥也會把甜味提升。
The both of prefer to have chicken with curry, but chicken breasts get tough easily when it's cooked. I decided to marinate the chicken pieces with a grated apple and a tiny bit of grated ginger to soften the meat before I put them in the pot. After an hour of marinating, the chicken went in the pot the the marinate, the apple would add another hint of sweetness to the curry as well.
煮出了一大鍋新鮮且不膩的咖喱。今天稍微少加了一點咖喱粉而且在最後幾分鐘的時候加了前幾天自製椰奶時自然形成的一些椰漿。(椰奶冰進冰箱後上面會浮起類似塊狀或比較濃稠的一層, 不要以為椰奶壞了, 只是椰子肉中的油脂浮上來, 不要丟掉, 作咖喱時甚至烘培時都很好用。）椰漿比酸奶油或是生奶油來的健康得多了。
The result is a fresh and light pot. I didn't go crazy with the curry powder tonight and at the end added a touch of the coconut cream that came from the fresh coconut milk I made earlier this week.(Fresh coconut milk in the fridge would sometimes have a layer of thick cream on top of the actual milk, the coconut milk is not spoiled, but the oil from the coconut meat is separated, save it, it's great to use in curry or baking.) It is a much healthier alternative than sour cream or any other dairy.
A very satisfying dinner, and we're set for the week.