You know you’ve entered yuppie status when you can’t resist the Whole Foods one-day sale on champagne mangoes, and end up coming home with an entire crate.
This happened last Friday, when I ran into Whole Foods for a “few things” (always) on my way home from work, and left with $9 of mangoes. Such a sucker.
But $9 for 14 mangoes! I was both delighted with the deal and in disbelief that I was buying a crate of something just because it was on sale. Also, have I really entered the phase of my life where I stock up on whole crates of expensive produce? I might be, like, 10 years too young for that. So many emotions brought on by these mangoes. Plus, how do you use up 14 mangoes?
Luckily, I found the solution to that last one.
Step 1: make mango sticky rice.
Step 2: devour mango sticky rice.
Step 3: repeat.
I think that should just about cover it.
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Are you surprised that I want to talk about curry today?
Prooobably not. Curry seems to be all that’s on my mind lately – in popcorn, in peanut sauce, and now in soup. What can I say? I <3 curry. And I especially <3 coconutty curry as a spicy base for a veg-filled soup.
This soup is a mix between authentic (lemongrass, Thai basil, Thai chilies) and inauthentic (quinoa and kale). I hope you guys are OK with that – I know I am. Mostly, I wanted to use red curry as a base for a soup, but then I quickly realized that I wanted to add quinoa and kale to it. Quinoa and kale happen to be my two favorite soup additions. They add such great texture, and I love that they hold up no matter how many times you reheat the soup. (You know the same isn’t always true if you’ve used, say, noodles and broccoli before.) So curry, quinoa and kale it is! A rockstar combo, if I do say so myself.
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One of my favorite parts of blogging is that I get to connect with so many lovely people every day. Lovely, like-mind, food-loving people like you! The food blogging community really is the best. It was a quite unexpected bonus for me when I started blogging – I had no idea how much I’d love that part of it.
One of my great food-blogging friends is Julia at The Roasted Root. Have you checked out her beautiful blog? Julia always has something clever to say, and something delicious to feed you. Something delicious and sneakily healthy, I might add. She’s pretty much the best.
So I was thrilled when Julia asked me to be one of a series of guest posts on her blog. And today is the day! I’m posting over on The Roasted Root, hijacking Julia’s space to talk about Indian food.
It’s been a while since I made you any curry or the like, so I’m pretty excited about this one. Chicken tikka masala has always been my favorite Indian dish, and I have fond memories of ordering it for takeout along with a big side of fluffy naan. And when I recently decided to make masala with cauliflower and coconut milk instead of the ol’ chicken and cream… whoa. Worlds collided. This Cauliflower Coconut Masala was born.
Head over to The Roasted Root to check out the recipe!