Black and White Sunday and a Recipe for Vegetable Curry

Upside down nap time:

and a healthy recipe.  Anyone who visits this blog knows that I love to cook with sugar, fat, and cheese.   Sometimes though, like Weasley above, you need to turns things upside down and make something....healthy (really I do eat healthy a good amount of the time.)  This recipe is healthy and absolutely delicious and very easy.

Jamie Olliver's Vegetable Jalfrezi 

1 tbsp peanut oil
1 tsp buter
1 red onion chopped
2 garlic cloves chopped
1 jalapeno or other chili chopped (with or without seeds depending on your spice preference)
1 thumb sized piece of ginger peeled and chopped fine
2 red bell peppers chopped
1 chopped butter nut squash, or buy pre chopped for ease
1 head cauliflower florets removed and chopped
2 large chopped tomatoes
1 28 oz can diced tomatoes
1 14 oz can chick peas
1/4 cup of balsamic vineger
1/2 to 1 8 ounce jar of Roland's yellow curry paste or Pataks mild curry paste
salt and pepper
2 lemons 
Plain yogurt
cilantro

Heat the oil and butter in a large pot and add the onion, garlic, jalapeno, and ginger and cook over low heat for 10 minutes until soft.  Add the peppers, squash, chick peas, and curry paste (I used a whole jar but 1/2 is fine if you want less heat) and stir very well.   Add the cauliflower, fresh tomatoes,  canned tomatoes, and vinegar.  Fill the tomato can half up with water and add to the pot.  Bring the mixture to a boil and then turn down the heat and simmer for 30 minutes with the lid on.  Remove the lid and simmer 15 minutes more.   Season with salt and pepper and the juice of 1 lemon.   Serve topped with cilantro and serve plained yogurt on the side and another sliced lemon.

Basmati Rice for curry

1 1/2 cups basmati rice

Fill a medium sauce pan that is large enough for a colander to sit on top, half way with salted water and boil.  Rinse the rice under cold running water in a colander.  When the water is boiling add the rice.   Wait until the rice is really dancing around and cook ten minutes.  Drain the rice in the colander.   Put 1 inch of water in the pan and bring to a simmer.  Put the colander on top of the pan and cover with foil and steam the rice for ten minutes more.