I figured that since frozen spinach is present in the freezer and I like curry, then why not both? As a novice curry cook, it’s a bit shameful that I’ve not added more curries to my repertoire – but it’s the sheer number of spices and adjusting these that I’m not very familiar with. This week is a start on trying new things out, especially curry in particular.
January 25
Last night was late, via a Burger King because the previous meal was breakfast; tldr: I cooked this morning. Lunch is red cabbage namul, tomato and onion salad and South Indian prawn curry. Hurray for coconut cream concentrate blocks and frozen prawns for instant (OK, not really) flavour smaaaaaash!
January 26
What does 100g of cooked rice spread out in the bottom tier of a 620mL bento box look like? Answer: very sad. Lunch is miso (and mayo) baked veg (carrot and cauliflower), tomato, stir fried chicken on rocket and Asian style coleslaw.
Hopefully I’ll last until dinner…
January 27
2 different curries in 2 days – now a North Indian one. Lunch is chicken saag, leek kimpira, steamed purple sprouting broccoli and cauliflower, tomato and stir fried cabbage.
Now I’m curried out, I wonder what other protein can be cooked since I’ve used the excess in wraps for the other half…
January 28
I think that the miso-mayo roasting technique definitely needs the animal protein for added flavour, pity about the fat content in the mayo. Lunch is stir fried yellow capsicum, spinach curry, miso-mayo carrot, tomatoes, shiozake on rocket and cabbage kimpira.
January 29
Urgh, when this month ends will it take the crappy bits with it? Time to drown my sorrows with an extra serving of rice. Lunch is miso salmon, tomatoes, simmered cabbage and leek and onigiri (spicy chicken and kombu no tsukudani with cheddar)
