Tonight we made curry. We didn’t have curry paste or coconut milk, but conjured our own sauce with half the container of curry powder, about 2 cups unsweetened almond milk, about 3T of brown sugar, a dash of salt and garlic. We sautéed this crazy looking broccoli, peppers, onions, spinach and garlic, added the rest of the squash (cubed, peeled) and then poured our curry sauce on top. The whole thing simmered for about 20-25 minutes, and we made about 1.5 servings of quinoa to split between the two of us.
It was crazy good, way too much food and I can’t wait to eat the leftovers for lunch on top of kale tomorrow.
This is broccoli romanesco. I’ve been spotting it floating around whole foods for a couple of weeks now and we absolutely love it. It comes looking like a big intimidating flower, but each of those little pyramid shaped things are buds and they snap right off. It has a huge stalk which we don’t cut but the single vegetable alone yields almost 2 cups of broccoli florets. It’s delicious.