I have a regular weekday morning ritual. Get to work, wake up, go to the kitchen to make a coffee, and check my horoscope in the daily paper. If I don’t like what I read, I read the horoscopes of my friends and family until I forget all about my horrorscope. Just like kindred spirit and fellow Aries, Scarlett O’Hara, I’m all about the mantra: “I can’t think about that right now. If I do, I’ll go crazy. I’ll think about that tomorrow.”
If I do like what I read, I like to memorise every single word and spend the rest of the day daydreaming about the possible exciting implications… When will it happen? Will it light the way for a whole new and exciting path? Who will be involved? And would I look cute in a dress made from a green, velvet curtain??
Something awful happened last week. First of all, it was a Monday morning (never fun), and secondly they all seemed to be horrorscopes. Blergh! How was I supposed to get the yucky taste out of my brain if they were all bad?
Disappointed and frustrated, my gaze fell to the ‘Recipe of the Day’ section, only to discover… it was a vegan recipe!! *Cue new-age music and harps from the heavens!* A vegan recipe was the most exciting recipe of the day in a mainstream newspaper!!
It was a sign. (See what I did there???)
I was all over that recipe like a hippie at Woodstock, and it turns out that Newspaper Recipe Lady really knows her stuff, because this was seriously good! I’d even go so far as to say it was in the top five of the Best Curries I Have Ever Eaten.
Being Aries, naturally I made a few changes and added more fire to the original recipe. For 4 spicy serves:
- Splash of Oil (I use Coconut)
- 1/2 brown onion, sliced
- 1-2 garlic cloves, crushed
- 1 tbsp ginger, grated
- 2 tbsp Indian curry paste (I used Tikka Masala)
- 1 tbsp chilli (or a fresh red chilli, chopped)
- 1 zucchini, cut into chunks
- 1 red capsicum, diced
- 10 button mushrooms, sliced
- 1 x 400g can chickpeas, rinsed and drained
- 1 cup coconut cream
- 1 cup coconut milk
- 2 tbsp lemon juice
- steamed brown rice
- coriander leaves
- Heat the oil in a medium pot over moderate heat and brown the onions.
- Add the garlic, ginger, chilli and curry paste and cook for 2 minutes longer.
- Add the vegetables, coconut cream and milk, chickpeas, and enough water to barely cover the mix, if required.
- Simmer uncovered for 10 minutes and then add the lemon juice.
- Serve with steamed rice and coriander leaves.
- Enjoy whilst reading a good horoscope, or daydreaming about Rhett Butler, mmmmm…