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…

Mountain of veggies green curry

Yeah, all those veggies inside a curry trying to recreate the mountain green curry of the mountain people in the North of Thailand and South of China. It’s very sour, very bitter, very green… and the combination is refreshing. Well, that’s my arranged version with what I had in stock, as they surely never get favas and okras, but they have many local produce I can’t get.
I think the sansho (lemony, bitter), the goya (bitter), the ginger (hot) bring the good balance.

Green sansho peppercorns (frozen), onions, ginger, bay leaves.

Goya bitter cucumber, broad beans, okras, carrots.

I used green curry paste, brown sugar, citrus juice for the broth.

Ready.

Served with jasmine rice.

A side-dish totally fusion : white sashimi konnyaku, yellow bell pepper and balsamic reduction sauce.

Okra green curry

For hot weather, a dish from a hot country : Thai green curry. I’ve loaded it with okras, the hydrating greens that help fight the heat.

Today’s basket is very juicy : okra, green sweet chili peppers, tomatoes, enoki mushrooms

First : carrots, onion, coriander roots, lemon grass, sansho peppercorns…
Then : Thai green curry paste, coconut milk, chicken legs…
Finally : the veggies, a few laurel leaves, and at the end, bits of peeled lemon…

That gives a big volume !

And steamed potatoes. Yes, that should be rice, but I wanted tatoes for their potassium… and well, I wanted to eat them with whatever.

Indian green curry as a perk of juicing

Palak saag, the Indian spinach curry is an excellent way to enjoy your greens. Today, I made it to recycle.

I had 4 days of this ! The grounds that stay in the filter when I make green juice:

I had 4 days : 1 of spinach, 1 of kikuna (chrysanthemum leaves) and 2 of komatsuna. A full cup.

Onion, garlic, ginger, whole spices…

The grounds and a powder mix for chana masala that contains mango and I find excellent. I also added 1 ts of black sugar.

That gives that mud. I’ve added silky tofu. On top, a tbs of olive oil, fresh veggies.
Mmmmm….