Green Curry and Thai Sprouted Rice

Green curry is not beautiful. I tried to dress it up with spring onion 'flowers'. But to make up for its humble appearance, this curry is awesomely good. I made it using a small can of curry sauce concentrate that I bought at an Asian grocery in Madison. It requires mixing with a can of coconut milk. It has just the right amount of heat and a wide spectrum of curry flavor. Plus it made my house smell divine for 2 days.

Red Thai sprouted rice goes with it so well.

Jan also has some broccoli lightly steamed, a citrus salad with coconut, and a super-dark Belgian chocolate seashell from Trader Joe's. This will be a good bento for a winter's day.

Curry - It is So Good!

Today my bento had pinto bean and tart apple curry, sticky rice with almonds, and cilantro and Savoy cabbage coleslaw with several fat delectable umeboshi on top.

It was completely yum and so satisfying that even though I ate it at 11:30 a.m., I was still not hungry by 6 when I got home from work.

Curry curry curry; it makes the house smell divine, it satisfies all the senses, it brings me home to my soul. And apparently it is very good for you as well, since curry powder has been shown to be beneficial for the processing of trace minerals and iron in the body. So everybody eat curry like crazy!

Here's my own personally-invented recipe for the bean and apple curry above:

Pinto Bean and Tart Apple Curry

1 cup of dry pinto beans or other beans you like
2 medium tart apples such as Granny Smith or other; chop in 1" pieces and core but do not peel
one small onion
one or two small sweet peppers, sliced into nice bento size chunks
curry powder, fresh as you can get it
3 tablespoons canola oil


Rinse dry beans, checking them carefully for pebbles (I found 4 rocks in one cup from my co-op! I am shocked!!)

Soak them for an hour or a day or overnight, whatever; this step is very forgiving.

Bring beans to boil in 3 cups of water; boil for about 40 minutes or until almost done (not too done or they'll be mushy).

Drain beans and put aside.

In a big saucepan or skillet, heat the canola oil and fry up the onion until it appears pearly (about 2 minutes); add the sweet pepper, apple pieces, curry powder, and as much water as you like for a saucy but not watery consistency. Cook for about 3 minutes over medium heat; don't toast the curry powder too hot or it gets bitter.

Finally mix in the cooked beans and simmer for just awhile; turn off the heat and let the flavors chat for awhile. Eat and enjoy!!! Super cheap supper and boy is it good.