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I curried my lunch

August 12, 2009

Have you ever noticed how dishes get curried as in Curried Lentil and Spinach Soup?  Recipes also get minted, as in this minted pea and bacon sauce. In fact, some recipes are so lucky as to get both curried and minted (Curried Potatoes with Minted Peas).

But what I don’t get is why recipes don’t get BASILED or OREGANOED.  We don’t munch on anything that’s been thymed, fennelled, or rosemaryed rosemarried. What’s the rub?

Personally, I think food bloggers should unite and and start sharing the status that curry and mint have amongst the other spices.  Mustarded Roasted Potatoes.  Now there’s a recipe title.

I curried the side dish I had for lunch.  The term “curried” sort of makes it sound like the addition of that spice was an afterthought here.  But the whole concept of adding curry to this dish started before I even decided to make it.

Ok.  That was a convoluted stream-of-consciousness-jumble.  Here’s what I meant to say: I was craving some curry and so I made lunch.


Curried Quinoa with Peas and Raisins
1/3 cup quinoa, rinsed
2/3 cup water
2 T raisins
1/2 cup chick peas
1/2 cup green peas
1 scallion, sliced
3 T plain yogurt
1/2 t curry powder
salt and pepper

Cook quinoa in water by bringing to a light boil, covering with a lid and simmering lightly for 10 minutes, removing from heat, and allowing quinoa to stand for 15 minutes.  Fluff with fork.

In a mixing bowl, whisk yogurt with curry.  Fold in quinoa.  Add remaining ingredients.  Eat.

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