Curried greens with chickpeas

This is a classic recipe.  It is usually made with spinach, but I advocate a mix of turnip and mustard greens for added flavor and health benefits.  It is easy to see why the combination of greens and chickpeas  has become a classic once it is tasted: the contrast in texture between the two works…

Turnip and mustard green curry

This curry is one of the healthiest things you can eat.  Turnip and mustard greens are both very high in vitamin k as well as in vitamins c and a, and contain folate and calcium in high quantities.  Hence, they have excellent anti-cancer properties, and are detoxifiers.  According to the website World’s Healthiest Foods, one…

Curry Menage #4

This curry menage features sweet potatoes, black cardamom, and beets.  The types of beet used does not matter greatly, but I think that the younger beets provide a better flavor and if different colors are used, it can add to the delight taken in the final product. The ingredients are as follows: sweet potatoes, beets, black…

New poetry by Luke Amentas

Ataraxia[*]     The limb of the Japanese pine Extends low over the moss garden   It creates a line like the one on which I write It organizes the whole composition around it   Stirring space with its stillness It encloses within the garden like a womb.   This pine entices the mind of the…

Simple and wonderful tofu-curry recipe

The following is another handy recipe to have when you need something quick. All you need are some peas, some tofu, curry powder, and a daal base (may be omitted). The daal base is made by simply boiling red lentils in a pot for about an hour at 1/3 daal to 2/3 water proportions with…