Of course, it doesn't hurt if you like curry. Which we do. In abundance.
The following is a vegetable curry food recipe from an old issue of Gourmet. Now, coming from Gourmet, you would expect tons of rich cream (or, in this case, ghee), but this recipe skips both. Sure, it does call for coconut milk which is quite high in fat, but it adds so much flavor it is well worth the calories. Serve over rice.
Food recipe: Vegetable green curryApril Gourmet
2 red bell peppers, cut into 1/4-inch-thick strips
1 medium onion, thinly sliced
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 to 1 1/2 tablespoons Thai green curry paste
2 medium sweet potatoes (1 lb), peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half-moons
1 (14-oz) can unsweetened coconut milk
1/2 cup water
1/2 lb snow peas
1 tablespoon chopped fresh cilantro
Sauté bell peppers and onion in oil with salt and pepper to taste in a 12-inch nonstick skillet over moderately high heat until edges of vegetables are golden, about 5 minutes. Stir in garlic and curry paste and cook, stirring, 1 minute. Add sweet potatoes, coconut milk, and water and simmer, covered, stirring occasionally, until potatoes are almost tender, about 3 minutes. Add snow peas and simmer, uncovered, until sauce is slightly thickened. Stir in cilantro.
My April issue of gourmet just it my doorstep (literally - my postal carrier has issues). On the cover is an incredibly gorgeous pecan spice layer cake with cream cheese frosting; one bite of which will wipe out every ounce of goodness you just got from the vegetable curry food recipe, above. Ah well. On the bright side, however, there is an article on vegetarian meals proving, of course, that we are terribly fashionable, m'dear. They are heavily black bean-oriented, but they do have a roasted cauliflower recipe (something we discussed last month - think they are looking over their shoulder at us?).
Another major Website, another vegetable food recipe, another full and satisfied tummy. Does it get any better?