|Butternut Squash and Coconut Curry served with chapattis!|
They say that owners look like their pets (I’m hoping to be the owner of a pug soon...does this mean I look like a pug?!)
They also say men marry women who look like their mothers (does that mean Mr KG thinks I look like his Mum?!)But what does the food someone eats or cooks say about them?
And so I wonder – what do the recipes on this blog say about me?!
I often think that people who cook exotic food must be
reasonably well travelled. There’s a big difference between someone who likes
to order the odd Chinese or curry and someone who cooks pasta from scratch, or
has an authentic recipe for lamb tagine.
Unfortunately I am nowhere near as well travelled as I would like to be. I have been to all of the obvious places in Europe – France, Spain, Germany and Greece. I’ve also been to Prague. But that’s really where the extent of my “travelling” starts and stops.From a young age I’ve had a desire to go to new places and when I wrote my first ever bucket list when I was 13 it included travelling to India, Japan, Russia and China. These are most definitely still the 4 places I would like to visit the most. Since beginning to learn Mandarin I feel like my dream to visit China is becoming more and more possible. I’d love to fit in a month long tour of China before I start my training contract but I just have to keep on hoping for now – after all a temporary job and a flat with Mr KG are way higher on my list of priorities.
I may not be well travelled but I am well eaten – if that’s even a saying! I’ve certainly tried my fair share of curries, some of which were more authentic than others.Wherever I’ve lived (or Mr KG has lived) we’ve always been in pursuit of a good curry. I’ve also been fortunate enough in the past to have a friend from Bangladesh who’s Mum LOVED to cook us curries for revision sessions back during my A-Levels. Another friend spent a lot of time in Nepal and brought home recipes for authentic Nepalese curries.
|Silky coconut curry with butternut squash, red chilli and lentils|
One day I hope that I will be able to share a traditional recipe passed down to me on one of my travels, but that might be for a while yet.
Until then, all I can do is share with you a recipe for one of my favourite curries which I cook at home. The idea has come from a variety of dishes I’ve tried both at home and in restaurants so it may well be a twist on a classic, who knows!
My favourite thing about this curry in particular is how it is both sweet and spicy. The coconut milk also gives the sauce a creamy texture that feels very indulgent, but by using the low fat variety it’s not as bad for you as you might think.The combination of vegetables also compliments the spices really well; the butternut squash and sweet red pepper can take the heat of the chilli and other spices. The squash in particular melts into the sauce in a really satisfying way!
What do you think your food says about you? Many of us have “food blogging personas” – do you think yours truly reflects you?PS. How many of you think you look like your pets? I’d love to see photos of you together! Share them in the comments below!