I haven’t posted an update to this blog in a very long time due to the fact that my camera died an untimely death. I’ve been cooking a whole lot since but didn’t feel compelled to post any updates w/o photos. I bought myself a camera for the holidays so will be updating this blog on a regular basis from now on, hopefully twice a week on average. This camera allows me to take far superior photos than my little point and shoot, so I’m pretty motivated to take lots of photos too.
My camera happened to arrive on the same day as the last house dinner which I was cooking, so I didn’t even bother really looking at the manual, but instead got to cooking and taking photos. For dinner I made a curry of seasonal veggies (winter squash, sweet potato, carrots) and tempeh. The processed I used is what I typically do when making a curry. I started out by sautéing onions and ginger in coconut oil along with a mix of ground spices (cumin, fennel, coriander, cinnamon, cayenne, turmeric in this case). Once the spices coated all the onions, I added some chopped canned tomatoes (not self-canned, that will be next winter) and stirred everything together for 3-5 minutes. Finally, I added the veggies and enough water to cover, brought it to a boil, and let it all simmer until the veggies were cooked. The final touch is to add some coconut milk and cilantro before serving.