I know the days are getting longer, but I go to work and it is dark. I come home from work and it is dark. As much as I love winter with its bright snow and clear icicles (not happening so much as I would like here in Toronto, btw), all I want is some sunshine. Some people head south for some sun and warmth. Me, I cook it up in my kitchen. For some reason, as soon as the weather turned cool, I turned to Caribbean dishes – bright with their flavourful ingredients, warmth from the spice and much cheaper than a trip down South.
This is a curry I spotted on Natalie’s lovely blog, Cook Eat Live Vegetarian, and again it passed my checklist for Rob: tamarind, coconut, curry, sweet potato (or squash) and pineapple. In fact, the ingredients look so similar to that delicious Butternut Squash, Coconut and Lentil Stew, but this is anything but similar yet equally as delicious.
Natalie explains that this curry originates from Martinique, an Eastern Caribbean island, that has elements from Africa, France, the Caribbean and South Asia in its cuisine. The distinctive flavours come from the Colombo spice mix that includes cumin, coriander, mustard, fenugreek, black peppercorns, cloves and turmeric. The curry gets its heft from starchy sweet potatoes, but butternut squash could equally be used. The eggplant melts into the coconut-curry broth, tangy from the tamarind and lime juice. As we are apt to do, we increased the tamarind.
Bring the warmth into your kitchen this winter, with a virtual trip down South. Although it will appear very real once you slurp up this delicious curry.