Posted in Cooking, Food and Drinks, Recipes
Last year my husband took me on a cruise to Alaska for our anniversary. It was so much fun and there was so much to do! I would recommend it to anyone who is looking for vacation ideas … provided that they have the cash to burn. Carnival Cruise Lines are truly “the fun ships.”
Cruise Food Choices
Being a cruise passenger newbie, I was in awe of the amount of food! It was then that I learned that Cruises serve free food (sorry, no drinks) 24 hours a day! Every type of dining atmosphere and cuisine is at the passenger’s disposal. You could opt for American, Asian, Mexican, Italian, and even Bree-like gourmet! You could dine in fast food, corner street stand, club, bar, pizzeria, even formal restaurant-style (complete with real maître d’hôtel) atmosphere! Sometimes, this formal venue was so elegant that a tux was required entry for the gentlemen. All this is free service and food 24 hours a day!
You can bet that most of the time, I went to the sit-down, waited-on, elegant “Bordeaux Room” for my meals. Every meal offered gourmet, like Vegetable Moussaka, or exotic, like Greek Goat Cheese Soufflé. One of the exotic main courses on the menu was a simple Indian Dish consisting of curry, basmati rice, flat bread, and green pea sauce. It was divine! I’ve always loved curry made in America, but this curry made by a real Indian chef was amazing!
My mouth waters when I think about these meals … even as I type this article. So one day, I decided to find out how to cook it. I found a couple of curry recipes from Vegetarian Recipes Around the World. I combined two or three of them and added my own variations.
Basic Indian Curry
- Oil or Butter Enough to Coat a Pan
- 2 Onions
- 2 Cloves of Garlic
- 1-2 Diced Carrots
- 1/2 - 1 Drained Can of Corn
- 2 Tablespoons of Curry Powder
- 1 Can of Coconut Milk
- 2 Medium Potatoes
- 1 Can of Chickpeas
- 1 Cup of Diced Squash (I use Butternut Squash)
- Sauté onions and garlic in oil until brown or translucent
- Sauté carrots and corn until brown
- Add curry powder and continue to sauté
- If your potatoes and squash usually end up undercooked when using them in other recipes, cook them halfway in the microwave with a bit of water for 1-2 minutes
- Add coconut milk, potatoes, chick peas, and squash
- Keep covered on low until potatoes and squash are soft or at desired consistency. Be careful not to overcook.
Eat with basmati rice and/or flat bread. If you don’t know how to make those, Allan or I will be posting a couple of articles on them. Homemade tortillas are good substitutes to the flatbread. This recipe is totally customizable. Nothing is exact. I mean, most cooking isn’t a rigid science! Enjoy!
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