Thursday, December 17, 2009

Family Time

Its that season again. And whereas we don't celebrate the holidays, our house is always full of family. Which means plenty and plenty of food. I love it. Especially because with each visit, comes another preference, another recipe that's passed down and placed in the arsenal (just in case).

This time of the year is also spent in reflecting over the year spent. If I look back, I can think of all the events that have shaped and moulded this year, and with each event there is a dish that equally sticks out. Like when my mother came for the birth of our son, I ate her vegan tacos and home fries almost everyday. Or when I had my blessing way, sister Camara made these really good lentils. I still can't figure out what she did. When Somini came from Kenya, there came Githeri (which instantly became my favorite) and Mukimo (not sure if I spelled that right) But Githeri is this dish of potaotes, red beans, corn and spices simmered...yum!!! I eat it all the time. Then there is Sarah's Kamut. Sarah a good friend of the family, came to our home fresh from a year in India. So one can imagine the explosion of tastes she experienced. She arrived with a willingness to serve and a wonderful, wonderful taste for curry. Kamut is a really hearty grain that takes about 2 hours to cook, but it is well worth the wait. So in the spirit of family, and in honor of our dear sister Sarah, this week's post will be Sarah's Cashew Curry Kamut. Beware this is spicy!!!!!!!

Cashew Curry Kamut
  • 2 cups Kamut
  • 1 cup cashews (whole, raw)
  • 1 1/2 cups raisins
  • 1/2 cup shredded coconut (unsweetened)
  • 2 TBSP  vegan margarine (optional)
  • 1 TBSP coconut oil
  • 1 TBSP sunflower oil (if needed)
  • 1/2 TBSP salt
  • 1 tsp pepper
  • 1/2 TBSP turmeric
  • 1 TBSP curry powder
  • 1/2 tsp cayenne powder
  • 1 TBSP cumin seeds
  • 2 TBSP Sugar (turbinado) or substitute with maple or agave
  • 1 medium onion diced
  • 1/2 cup coconut milk (optional)
Kamut: Boil Kamut with 6 cups of water for 1 1/2 -2 hours. Once it comes to boil, simmer. Stirring occasionally

Curry Sauce: Heat ghee and coconut oil in a sauce pan. Add salt, pepper, turmeric, curry and cumin seeds. Saute for 10-20 seconds and add onion. Careful not to scorch the cumin seeds. Once onion becomes translucent, add cashews and raisins. Cook on low/med until onion has disintegrated and you have a paste.

Once Kamut is cooked add curry sauce, sugar, shredded coconut, and coconut milk (if desired). If its dry, you can add water. Stir well, serve hot and Injoy!!!
Serves 7 or if I am at the table 5 :-)

My Kitchen sounds like "We are One" by Ziggy Marley.

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