I’ve got some cooked pumpkin and a little extra time today, so I’ll make a curry dinner and show you how to do it as well. I’ve got store-bought samosas and naan (a flatbread) in the freezer, which with some basmati rice, sautéed greens, cilantro and yogurt will round out an Indian-style dinner.
My daughter won’t eat the spicy curry, so I’ll set aside some pumpkin for her and microwave it with butter, frozen peas and cinnamon. A starter-curry if you will. (Note from the next day- she devoured it!)
- Pumpkin curry with coconut milk, onion, garlic, jalapeño and ginger
- Sautéed greens with garlic and lemon
- Basmati rice
- Samosas and naan – store-bought and frozen
- Yogurt, cilantro and lime on the side
The plan:
I’ll make the curry this afternoon and record it for the blog. I’ll pick and wash the greens as well. After I pick up my daughter from daycare, I’ll set up the rice cooker and let her push the button (this makes her really happy). At 6 o’clock I’ll reheat the curry and sautée the greens with garlic and olive oil. I’ll put the samosas in the toaster oven and chop the cilantro while the curry and greens are cooking. When it’s their turn, the naan will go in the toaster oven. Then table-setting, then dinner!