Red Curry Stew with Brown Basmati Rice, Chickpea, Red Kale, and Sea Bean
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posted by Dilip @ 8:54 PM
2 comments
Dinner with Dilip
I love to cook and teach vegan cooking. In March 2006, I was inspired by cooking blogs like Vegan Lunchbox to post my dinner plate pictures. I do my family's cooking. Since I met my wife in June 2004, I'm proud that I've not repeated a dinner for her; we weren't together every night, but since fall 2005, we've shared most dinners. I think I can keep up the unique creations through spring 2006 - maybe beyond! (Still going in March'08!)
Thursday, February 20, 2014
About Me
- Name: Dilip
- Location: Triangle (Raleigh-Chapel Hill-Durham) area, North Carolina, United States
Previous Posts
- Three Sisters' Beans-Lentil-Barley-Corn-Bell Peppe...
- French Lentils and Kale with Mixed Vegetables, Bru...
- Seitan with Cabbage, Bi-Color Corn, Leek and Onion...
- Golden Beet with Potato, Tomatilla Salsa, Leek, Co...
- Biodynamic Whole Wheat Orzo with Vegetables and Ta...
- Hearty Lentil Soup, Black Eyed Peas (No Added Fat)
- Chickpea and Broccoli Saute with Spicy Brown Rice ...
- Hemp Tofu-Spinach Saute, Baked Murasaki Sweet Pota...
- Tempeh with Seabean (Almost No Added Fat)
- Kale with Itaian Seitan, Bagel with Avocado and To...
2 Comments:
The long grain basmati rice looks very yummy! I'm going to try cooking it, but I guess it won't be that beautiful!
Thanks, Rakhi. I'm sure that your dish will have its own beauty and taste! --Dilip
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