Project Spectrum | Wrapping up the month of RED
June 1, 2011
Well, first things first. We have a winner of the 3 skeins of Koigu. Debbie was the lucky number picked from the random number generator this morning! Check your email, Debbie!
We’ve been hit with a somewhat brutal heat wave, here in Southeastern PA, and it’s taken away all my interest and energy in doing things on my to-do list. I meant to blog about 2 Project Spectrum RED items before the end of May, but since today is June 1st you can see that goal was missed. I’ll share one with you today, since the second is the red knee socks for Kasy and I don’t have the heart to ask him to model a pair of sport-weight wool knee socks when the temperatures are up to 91F during the day and get down to the mid-high 70s at night. Perhaps when the heat breaks later this week he’ll be willing to pop them on for a few photos.
Lolly posted a few red meals on her blog that fell in line with the celebration of red. I loved that idea and without even realizing, prepared a meal of red shortly after, myself. Like Lolly mentioned in her 3rd meal of the series, Kasy and I are also huge fans of Indian Food. We like spice. We like savory. Sadly, the Indian food takeout choices are pretty dismal in Philly. There are a couple of expensive restaurants (which we wouldn’t go to since they are very much out of our price range) or cheap buffet style. We’ve had some success at the buffet style places, but they are located in West Philly and we like to cook and recreate our favorite dishes from the stocks in our pantry, when possible. If I could master just one international cuisine Indian cuisine would be my first choice. Lucky for me, my friend Bridget lent me a cookbook that she and her husband use a lot – 5 Spices, 50 Dishes. We already shop at the local Indian grocer for rice, dried beans, and spices, but now we are working on honing our craft of curry cooking.
I’d say for a first attempt at curry, this hit the nail on the head of AMAZING.
Adapted from the recipe in the cookbook for Lamb Meatballs in a Spicy Malabari Curry, I present to you
Seitan Meatballs in a Spicy Malabari Curry
-Prepare Seitan meatballs following this tutorial as a guide, not preparing the marinara sauce. Slightly undercook the meatballs, and set aside.
2 tsp ground coriander
1 tsp ground cumin
3 tbsp vegetable oil
1/2 tsp mustard seeds
4 shallots, minced
5 cloves of garlic, minced
1 tbsp fresh ginger
1/2 tsp cayenne
1 small can of tomato puree
14 oz of coconut milk (I didn’t have coconut milk, so I measured out 14 oz of warm water and added dried coconut flakes until the water was the level of coconut flavor that I like – not too mild but not too strong – and mixed it together and let sit for 20min. Worked fine.)
1 1/2 tsp salt
Heat oil in a large skillet, over high heat. When the oil begins to smoke, add mustard seeds. Cover the pan with a lid or spatter screen (I used a cookie sheet). When the seeds stop popping, add shallots, garlic, and ginger and stir continuous;y over medium heat, until shallots and garlic brown lightly. Add coriander, cumin, cayenne, and tomato paste. Simmer for 5 minutes.
Add coconut milk and salt and bring to a boil. Immediately reduce heat to a simmer and gently slip in the meatballs. Simmer for about 10 minutes, to ensure the meatballs are soaking up all the great flavors of the curry. Serve hot.
The original recipe, in addition to having directions on preparing the lamb meatballs, also calls for coriander seeds and cumin seeds which you roast and then grind. In our spice cabinet, we have the ground versions of these spices and found that those work just fine. The original recipe also calls for sprinkling cilantro on top before serving but since Kasy isn’t a fan of cilantro (I am), I didn’t add that either. We ate this over leftover rice and lentils from the previous night’s dinner. IT.WAS.AMAZING. and so utterly easy. We had everything the recipe calls for in our kitchen, except for the shallots. Don’t you love when a meal comes together like that?
Let me know if you try this curry recipe, with meat or with seitan. I’d love to hear about your results. Now if only the heat wave would pass, and I could get back to making more curries over a hot stove…