You’ve heard it many times, read many experiences and you will hear it many more times.
When I stepped out into the cold chilly San Francisco airport as a new bride, I really had no clue what I was getting into….
I walked into a blank canvas in every sense. A large apartment with not a chair to sit on. No pots and pans, no spoons, I felt almost helpless. Really helpless and very thankful because for the name God, I could not make a decent coffee. Eating out was the only option until I got really bored of it.
Mom cooked everyday, so I had no reason to learn, although I started writing recipes very religiously from when I was 12 I think. Once in a while, if I got adventurous, I would make some soggy pakoras or a chicken curry. We could not survive with those two. I think I’m exaggerating; I could make a little bit more if I tried. I could follow directions. I was more overwhelmed by the gadgets, microwaves, ovens… nothing that I had used before. Oh well, I had to learn. I did. Especially because I consider myself one of the pickiest of eaters. I had a sensitive nose and I would not eat Italian, Mexican, or even Indian. I thought all curries looked same: the same base, cream and red food coloring. The only food that I loved eating out and was appealing to me was Thai. I had to learn fast. Reading books and calling Mom was a ritual.
I remember eating Thai food like it was going out of style. The lady who served us at our favorite Thai joint knew how many cousins I had too ;). After the place closed, I felt the dire need to learn to cook Thai, and then came the spin. I find it very interesting to mix flavors and it works wonders in curries like this.
Update: I am adventurous now and enjoy trying different cuisines :D.
This is an amazing one pot dish, with the lentils and couscous, quite balanced and delicious. I’ve used red curry paste, you can make your own too. Red Curry Paste is a good recipe. The Acorn squash is perfect with this curry to give a slight hint of sweetness along with the coconut milk. You could add quinoa instead of the couscous. Hope you get to try it.
Thank you so so much for your kind words on the last post. I feel so blessed. Have a beautiful week my friends.
- ½ tsp of oil
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 5-7 red chillies
- 1 inch ginger
- 4 cloves garlic
- 1 tsp oil
- 1 cup pearl couscous
- 1 cup cauliflower florets cut to an inch pieces
- 1 cup acorn squash cut to 1 inch pieces
- 1 bell pepper diced
- 2 tsp mild red curry paste(adjust to your taste)
- 2 kaffir lime leaves
- ½ cup thin coconut milk
- 2 cup water
- 1 tsp salt
- ½ cup thick coconut milk
- a bunch of thai basil
- Cook the lentils until it's done with no salt.
- In a small pan add ½ tsp of oil and fry the coriander seeds, cumin seeds, red chillies, ginger and garlic. Fry until the raw flavors go. Make sure not to burn the spices. Switch off the flame and grind it to a paste with very little water.
- In a large pan, add a tsp of oil and add the curry paste and fry on low heat until it's cooked for about 5 minutes.
- Add all the vegetables and saute it until all the paste coats the veggies. Now add the thin coconut milk and water. Add the pearl couscous, salt, the thai red curry paste and cover and cook for 10-15 minutes or until everything is cooked. Do not over cook the veggies.
- Add the thick coconut milk, the cooked lentils and mix well. Tear some thai basil and simmer for 5 minutes.
- Serve Warm.
You can use quinoa which will work well.
If you looking to make your own red curry paste, here's a link which I like.
http://thaifood.about.com/od/thaicurrypasterecipes/r/redpaste.htm
Oh my goodness! Mixing Indian and Thai is like the holy grail of flavors together. I definitely want to try this! And sounds like you’re no longer a novice at cooking – gives me hope 😉
xx Yasmin
http://banglesandbungalows.com
A great one pot dish and I love the flavour!
Oh yes, I can imagine the flavours in this one. Thai but with the soul of an Indian curry too.
The best of two worlds and look what an amazing dish you’ve created! You’ve come a long way for sure. All your dishes are gorgeous and packed with flavour. I’m going to make this soon.
I’m always excited when I discover a new post of yours. I feel like I’ll be in for a treat and I’ll see/learn something new. You don’t disappoint! : ) This looks stunning – love the fusion of flavors and the elements of lentils and the pearl couscous with all that flavor imbedded into it. It’s hard to believe you could have been a picky eater and not a natural born cook from the jump. : ) xo
Asha , I love the story and what a long way you have come. It’s interesting where you started and where it took you. It’s certainly a story of transformation and becoming all you are . Delightful !
Darn – Asha, this is so so flavorful, I swear I can smell it just reading through your list of ingredients! You have come a long, long, long way from that first time you stepped into your apartment as a new bride – no more soggy pakoras anymore! 🙂
I’m so glad you are now an adventurous eater because everything you make looks mouthwatering 🙂 I love the mix of flavors in this dish! It’s beautiful!
I’ve never had cous cous in a curry! Really like the idea. Super recipe. And amazing story — you’ve come a long way! Really fun post — thanks.
haha I thought I was reading my story! lol that’s the story of my life Ash, I didn’t know how to cook anything except maggi and chai! Yes thank god for cookbooks and the internet! You are an awesome cook, all your dishes look so inviting and this is no exception, love Thai food! Yum!
I have never used pearl couscous before but this must be something that I have to look for on my future grocery store trip. Love the flavor here. Right up my alley!!
A gorgeous, pretty one pot meal. A darling dish indeed.
Love every bit of cauliflower and squash. And you’ve put two of my fav veggies together in the red curry paste.
This recipe rocks!
Beautiful, comforting, and tasty grain-vegetable stew. The simplest things are the best, don’t you think?
As always, your dishes are full of flavors dear Ash! Just like Denise (Browning) said, the simplest things are the best sometimes!:)
Excellent work, and we loved reading about your memories!
Have a great day!
Panos and Mirella
xoxoxo
I had barely eaten Indian and Thai food when I first started blogging, so it’s definitely funny how times have changed. Love this fusion of two of my favorites!
This indo-thai red curry looks mouth-watering and full of so many awesome flavors. Loved this.
Wow, it feels like I am reading my own story. Can’t believe we all started the same 🙂 Totally loving this Indo Thai curry, such gorgeous color . Am going to try this soon.
I can totally relate! Once upon a time I had ZERO idea about food. Couldn’t tell you the difference between Thai vs. Korean vs. Chinese vs. Japanese … even vs. Indian. “Because it’s Asian, right?” Ugh. I’m better now. Promise. Look at your pictures, so lovely!
You made me smile. Really, it was like that, thank God for some good Television and our love for food. Thanks for stopping by dear.
xx
Cooking? No doubt, I was never interested until I had my own kitchen… and when it wasn’t a chore (i.e. cleaning the dishes as a kid). This is why I come to you, Asha. Creativity with flavors that I could never imagine, yet entice me in every way. The ingredients make me crave comfort and this one does it for me! Can’t wait to give this a go. Thank you my dear!
Love this hearty, warm dish. You have come such a long way since you first arrived in SF. I hope my journey is like your’s as I have to start getting the hang of cooking asap!