When I finally made it to Penzeys in Boston, I caved.
I didn’t want to.
Say it ain’t true..
But I did it any way,
I bought curry powder. (to continue with the rhyme- I bought a powder for my next curr-ay)
For so long, I have been meaning to make my own curry powder but instead I went with a packaged blend.
660 Curries has not 1, not 2, not 3 but 20 different recipes for curry powder and spice blends. Where’s a girl to start? Understandably, I was a bit overwhelmed. I didn’t know which one would be best for me, a lover of non-curry, so instead I opted for the sniff test. I smelled all the different versions at Penzeys and ultimately bought their “Sweet Curry Powder” (I wish cookbooks had the sniff test, *sigh*). It has that quintessential curry note but it isn’t overwhelming. I still haven’t figured out which spice I am averse to, but thankfully, this blend is a keeper. It is super mild, so I even feel the need to supplement it with some Aleppo chili flakes.
Spicy and rich, not hot, as Penzeys puts it. The ingredients? Turmeric, coriander, cumin, ginger, fenugreek, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, Tellicherry black pepper and cayenne red pepper. Almost sounds like a warm hug, eh? And something I could try to duplicate at home next time…
As you can see, I am on a raw food kick and yes, you can make simple, raw foods sans dehydrator, too. I was intrigued by Susan’s Raw Curried Pineapple Rice. Who needs the fried rice found in the typical Thai recipe? Give me veggies any day! Let your favourite curry powder lightly dust a smattering of sweet vegetables. Here, parsnips and carrots are chopped fine in the food processor until they resemble rice, or small-grain couscous. Diced cucumber and pineapple add juicy sweetness along with the currants. Green onions give this more kick than the curry powder. The lime juice makes this really pop. If you don’t really care about rawness, toast your cashews and add them right before you serve the dish. I can see myself taking this lovely salad to potlucks this summer for something different.
Raw Thai Pineapple Parsnip Rice
Adapted from Rawmazing
2 large parsnips
1 large carrot
1 cup pineapple, diced
1 cup cucumber, diced
1/2 cup scallions, thinly sliced
1/4 cup dried currants
juice from 1 lime
1 tbsp mild curry powder
1/4 cup cashews, toasted if you don’t care about eating all raw
Salt and pepper, to taste
1. Use a food processor with the S blade to finely chop the parsnips and carrots until they look like small pieces of rice. Place in a bowl. Add all remaining ingredients except for the cashews and stir to combine well. Add cashews just prior to serving.
Serves 2 as a main, 4 as a side.