I never expected Martha Stewart to be helpful to me twice in one season, but it happened. My wonderful friend and Naturopathic Doctor, Sandra Murphy alerted me to this recipe last month, and it was evident I needed to make it pronto (yes, this is how bad I am at updating my blog-- I made this--okay-- about three weeks ago). I made it the next night. It's a pretty simple recipe, although my version ended up looking as if it'd been stored in a plastic grocery bag and dragged through the city. Okay, so I'm no food photographer-- I guess that's no secret. That, and I added the tofu early because I wanted to, and it wasn't as firm as hers. But it was still wicked.
As I was cutting up the peppers, I noticed one piece naturally formed an "s," which I thought was pretty rad. I looked further and easily found an "e." And I think peppers are sexy anyway, thus me spelling the word "sexy" using the red peppers that I'd roughly chopped. Bruce took this photo for me. How sexy is that?
The curry (Martha calls it stew, and hers looked like stew, but mine didn't) was spicy as hell because I used a muchi curry powder (which is hotter) rather than the usual organic one I use. It was SO very DAMNED HOT (for me-- for curry powder, anyway). I'm sure some of y'all'd be all like "it's not hot at all!! You call THAT spicy?!" Everything is relative, and I'm just as adamant about showing off about certain things, so let's let it rest. But if you're looking for a hot powdered curry blend, muchi might be the one. Anyway, this stew/curry was extremely quick (like 40 minutes all told, probably) and simple and delicious and used very few ingredients. Peeling the li'l pumpkin was much less tedious than I'd remembered. As for the recipe, I varied it only slightly (for me, anyway). I used whole coconut milk because light coconut milk is for pussies and I used almond milk because rice milk is only for people who are allergic to absolutely everything. To me it's outdated and gross. I used it before almond milk became the new soy milk. Anyway, I also used a lime because a) limes are better than lemons in Indian cooking and b) that's what Martha pictured with her stew, even though she called for a lemon. ZING! Oh, I also omitted the jalapeno pepper (because I can't have too much heat) and the onion (because Bruce thinks they're evil, about which he's wrong, but I appease him). And finally, I omitted cilantro leaves. I may be in the minority here, but I'm just don't like them. I won't say cilantro's gross, I'm still working on liking it.
This was our curry and it was a good thing, or whatever.