How does that saying go? You are what you eat?! So as a kid I would have been a pizza bun, or a chicken finger, possibly a KD box…OH maybe even Chef Boyardee beefaroni. Use to slap that stuff in between two pieces of white bread and call it a day.
Fast forward to present day and my palette has done a 180. I’ve gone from a processed food loving junkie to a mature adult that enjoys the finer things, like meals that don’t come out of a box or a can. I’ve come a long way. I actually used to think that “just add water” or “heat and serve” were culinary terms.
Now I enjoy mastering my version of making a meal that I’ve tried and loved, really gets those creative juices flowing. But before my big reveal I’ll start by saying that I know not everything I make will be everyone’s cup of tea, but like I say to my 4 year old nephew on a weekly basis: Try it buddy, you might like it, to which he normally responds “no, I think it’s yucky”.
Cute little bugger.
Indian Curries, Cow Crumb’s style…
EGGPLANT CURRY (baingan bharta)
Ingredients
Serves 4
2 eggplants peeled and cubed
4 tablespoons grapeseed oil
1 white onion, chopped
1 can of whole tomatoes (split between both curries)
1 ½ teaspoons ground ginger
1 teaspoons curry powder
1 teaspoon of graham masala
2 teaspoons cumin
½ teaspoon turmeric
¼ teaspoon garlic powder
1 cup frozen peas
Salt & Pepper to taste
Large handful of freshly chopped cilantro
SPINACH CURRY (Palak)
Ingredients
Serves 4
1 large can of pureed spinach (I used TRS brand from my Indian Grocers)
1 can of whole tomatoes (split between both curries)
1 onion, finely chopped
¼ teaspoon of garlic
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
Salt & Pepper to taste
2 tablespoons grapeseed oil
I like to serve these curries with my indian inspired cauliflower rice, you can even crisp up some papadums if you’re feeling super authentic.
Cow Crumbs 