Curried greens

Another lunch full of veggies. I have big ones to finish :

Suguna kabocha.

Romanesco.

Okinawa’s lime.

Edamame for the proteins.

In green Thai curry, with coconut milk.

With rice and a fruit.

Fish and broccoli green curry, steamed sticky rice

Variation on a classic. The green coconut milk curry and balls of rice to dip in it.

The little originality is I’ve used fish (cod fish) instead of meat. Then broccoli and goya.

The sticky rice in bamboo basket (recipe).

Served in a bowl with pakuchi (coriander).

Grab a little rice and enjoy…

Sweet corn masala and tartelette a la mangue

A fusion version of the Indian dal masala (lentil curry). Really quick and easy. And a gorgeous dessert.

Stir-fried sweet corn with green soy beans and onion, The spices are a dal masala mix and turmeric.

Added enoki mushrooms, and some greens (umaina). A little lemon juice.

The earthiness of the soy beans.

The sweet freshness of corn.

With leftovers of dough for the gâteaux basques, I baked the crust of a tartelette and a few cookies. On the crust, big dices of mango. Plus a pinch of ground salt and hot chili. You have to try that, just a pinch on mango, and it enhances spectacularly the flavor of a fruit that is already delicious.
Great dessert.

Carotene fish curry

I’m boosting this fish curry with carrots.

From tai (sea bream) heads, that’s very cheap.

Blend the ingredients of the sauce.

Simmer the fish in it. Then add salt, red and green bell peppers, a little lemon juice.

Garnish with slices of lemon.

Prepare rice and a salad as sides.

That’s ready in less than 15 minutes and really delicious.

Green gnocchi in yellow curry soup

It’s humid, hot or cold (or both), stuffy, windy, raining and air pression that gets on the nerves… A typhoon that’s called. So a spicy soup for dinner, with gnocchi in it.

Full of veggies.

This my attempt to shape gnocchi (colored with matcha green tea) with a bamboo mat. Ahem… Not today, but that should work.

Konnyaku is easier to shape with veggie cutters.

Yes, it’s vegetable . That brings volume, a fresh texture and the fibers help digestion.

The soup is light coconut milk, turmeric and an Indian spice mix containing mango powder. I’ve added sliced leek white and grated carrot. Just let the bubble 10 minutes and it’s ready.