Sunday, July 21, 2013

Cold Curry

I love curry... well I love Thai curry. The problem (with any cooking) right now is that we live in a very little, very old house. This means two things : Almost no insulation and no air conditioning. So cooking in the summer is not exactly high on my list of things I love to do. Unless it is BBQed or cold cooked.

Curry is not either of these things... or wasn't until last week.

Without further adieu, I give you cold curry.

 You will need:
A couple of days, because it is not cooked, the flavors need time to rest together.

BBQ or oven roast:
1 large onion chopped roughly
10 small whole sweet peppers
4 whole cloves garlic 
2 whole medium size tomatoes (like roma) 
Coat liberally in olive oil season with salt and pepper,  roast in several layers of foil until they are soft and lovely, eat a little and then wrap them all up and stick them in the fridge over night (you could probably use them that day if you want but it is cold curry so they need to chill).

Later that day: Pull out your veggies and dump them in the food processor with a good handful of fresh basil a can of chickpeas (drained and rinsed) a table spoon or two of olive oil and 2 teaspoons of yellow curry (if you like yours spicier you can add more, just know the heat grows as it rests. paste, the zest and juice of two limes, and a table spoon of brown sugar. Blitz it all until it is smooth and lovely, you may need to scrape the sides to make sure it's fully combined.

Eat it with hot rice or (if you want it to be better) let it sit over night and eat it the next day. We all know Curry grows better with age. I think day 2 was my flavor favorite.

If you try it, tell me what you think. It is so not here now and no a/c... I could eat this every day.

This recipe is Dairy free, Gluten free and Vegan ... sorry your Paleo friends will have to bring their own food. ;)