indian curry cum curious paella
May 22, 2008
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I' ve invented a new kind of paella: a curious stir-fry of sorts. One based in beans, laid to rest on a bed of green and entirely rice and saffron free. I acquired a very buxom, very diaphanous onion at the farmer' s market Tuesday, which I wanted to sauté with equally sexy ingredients. I found some a few stands down: perfectly firm yellow and red tomatoes from the vine. Then, I found some spicy Indian curries (also yellow and red) to add some zest appeal.
I would stir fry tomatoes, onions and curry. Then what? Garbanzo beans came to mind for their gentle flavor and perky texture. They could help enliven the otherwise limp texture of tomatoes and onions, which, though firm in the raw, tend to wilt when sautéed.
On the hunt for crunch I decided for a yellow bell pepper to balance the red tomatoes and sauce and to add some texture. What color did I need to cool my many warm shades? Green. I selected a bunch of spinach to steam with lemon as an iron-laden mattress for the spicy ménage á cinq I was planning.
To temper my tongue after this hot dish, I ate plain yogurt with mango and mint. A creamy end to the flame.
This morning, I threw hard-boiled eggs into the mix to make a curry-chickpea egg salad. This afternoon, I will serve it to myself on a bed of crunch Romaine with a sliced Pink Lady who will blush, I' m sure.
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