#cabbage and potato curry

[thetockablog]

Cabbage and Potato Curry

Cabbage & Potato Curry Ingredients4 tbsp oil1 tsp mustard seeds1 tsp cumin seeds1 tsp ginger and garlic paste200g tomatoes, grated1/3 tsp turmeric powder3 tsp curry powder300g potatoes, cubed400g cabbage, washed and slicedSalt to tasteSugar to tasteFresh coriander, for garnish Method Heat the oil in a large pan. Add the mustard seeds and allow them to pop. Add the cumin seeds and allow to fry…

[buffetlicious]

Economy Rice (菜饭) that mum brought from her morning trip to the market. She got me steamed meat (pork) patty, curry chicken & potato and stir-fried medley of cabbage, black fungus and carrot over fluffy jasmine rice.

[homosociallyyours]

I have food to eat for dinner that won't take a lot of effort to reheat and enough energy to do the reheating BUT it's one of those nights where the thought of ordering food just sounds so good!! Panang curry?? Saag paneer?? Idk just. Not my (delicious, nutritious) house food lol

This isn't an ask for $ help, just some plaintive bleating that I know many of you will identify with. Sometimes you want take out just because you want take out!

[foodfarrago]

sheet-pan curried sweet potato and chickpeas

[morethansalad]

Abundance Kale Salad with Savory Tahini Dressing (Vegan, Gluten-Free & Oil-Free Friendly)

[csrollyson]

Lamb Sausage Curry Platter

Imagine a pond of sweet-spicy-salty curry sauce that challenges salty spicy sausage, chewy-crunchy cabbage and peas, and crunchy potatoes to come out of their shells and to improvise a song. This is one of those dishes that emerged from the kitchen completely spontaneously. I don’t know if lamb sausage exists in India, but it does in Chicago, and I wondered how it would taste in a curry. Blame…

[theramenrater]

rendang

[tightwadspoonies]

Eating Well

If you are someone who struggles to figure out what to eat, this post may help.

There is a lot of information out there about eating well. It's important to know it's not as complicated as most guides try to make it. The following is a simple way of looking at food adapted from David Werner's Where There Is No Doctor:

You need a main food, or foods. A "Main Food" is one or more starch bases, like pasta/noodles, bread/tortilla/biscuits, hominy, rice, potatoes, taro, millet, barley, or another grain or starchy tuber.

These are usually cheap and should make up a majority of your calories. They often also provide an amount of protein, vitamins and minerals.

However, living on starchy bases alone is not adequate. To them, you need to add at least one or two each of "Go Foods", "Grow Foods" and "Glow Foods" every day.

"Go Foods" are energy foods. They are things like oils, fats, peanuts, other nuts, oily seeds (like sesame and sunflower), and sugars (like granulated sugar, honey, maple syrup, and fruit juices). Eat more of these if you are doing heavy work. They can also replace some of your Main Food, though they are often somewhat more expensive.

"Grow Foods" are foods that build muscle and other body tissues and heal injuries. They include animal foods (like meat, eggs, milk, and fish), legumes (beans, peas, peanuts, and lentils), and seeds (pumpkin, sesame, sunflower, melon, etc...).

"Glow Foods" are foods that contain a lot of vitamins and minerals. These include dark green leafy vegetables (spinach, kale, collards, turnip greens, radish greens, etc...), orange vegetables (carrots, pumpkins, sweet potatoes, tomatoes, peppers, winter squash of any kind, etc...), fruits (apples, pears, berries, quince, etc...) and other vegetables (turnips, radishes, summer squash, onions, cabbage, etc...), herbs and spices (chili powder, garlic, cumin, thyme, oregano, sage, cinnamon, etc...).

Example meals (each meal does not need to contain all types of foods, as long as someone is eating some of each every day):

A rice bowl (Main) with vegetable (Glow) and bean (Grow) curry (Glow).

Oatmeal (Main) with whole or coconut milk (Go, Grow) and berries (Glow)

Spaghetti (Main) with tomato sauce (Glow) and meatballs (Grow)

Tapioca pudding (Main, Grow, Go) with cinnamon and nutmeg (Glow)

Farrow (Main) with stewed tomatoes (Glow) and olive oil (Go)

Zucchini boats (Glow) with black beans (Grow), rice (Main) and cheese (Go, Grow)

Baked potato (Main) with broccoli (Glow) and cheese (Go, Grow)

Potato (Main) and spinach (Glow) curry (Glow)

Whole fat yogurt (Grow, Go), granola (Main, Go), and berries (Glow)

Peanut butter (Go, Grow) and jam (Go, Glow) on toast (Main)

[mariacallous]

There can never be too many tomatoes. August’s heat is always made more bearable for me by peak tomato season. I love to eat them cut into thick rounds and topped on crusty well-buttered toasted bread, or chopped small in a simple Israeli salad alongside cucumber and herbs. By this time of year, I end up with way more tomatoes from the garden and the market than I could possibly use up in sandwiches and salads alone. I’ll use the extra tomatoes to make sauce, but I also like to find a few more creative ways to take advantage of the bounty of summer.

Stuffed vegetables of all kinds were regularly made and eaten in our home, just as they are in many other Russian Jewish kitchens. Stuffed cabbage, stuffed peppers, and stuffed mushrooms are regional staples. As I’ve explored and learned to cook the food of the former Soviet Union and of my family, Georgian cuisine has always stood out for its uniqueness. Georgia’s food is an intersection of cuisines from the Caucuses, Eastern Europe, and the Middle East, due to Georgia’s location on the Eastern edge of the Black Sea, north of Turkey, and south of Russia. Ingredients like hot peppers and Ajika (a hot sauce made out of them), fenugreek, and pomegranate molasses appear in Georgian dishes alongside more familiar Eastern European staples such as beets, cabbage, dill, and mushrooms. Georgian cuisine also benefits from its climate and terrain, which is extremely conducive to agriculture. The country is known for its wine and vast variety of food products including grains, melons, potatoes, and much more.

Each region in Georgia has its own distinctive and rich cuisine. One of my favorite books on Georgian cooking is Carla Capalbo’s Tasting Georgia, A Food And Wine Journey in the Caucasus. Capalbo offers an encyclopedic account of Georgian cuisine, filled with detailed history and delicious recipes. I especially love her recipe for stuffed tomatoes. With her recipe as a guide, and inspired by a few other Georgian stuffed tomato recipes, over time I’ve adapted the dish to my taste and simplified some of the steps.

What makes this stuffed tomato unique is the addition of the herb fenugreek, which adds a complex and almost curry-like flavor to the tomatoes. You can find fenugreek at most Middle Eastern and Persian markets, or online. The stuffing is made of earthy garlicky sautéed mushrooms, rice, and fresh parsley and dill. The tomatoes are nestled into a simple aromatic sauce, and then each one is topped with mozzarella that gets melty and burnished in the oven. This dish is substantial enough to be served as a vegetarian main course, but it is not too rich, and could easily be served as a side dish to a heartier meal. Like any good stuffed food, these taste even better when they’re reheated the next day.

[katsona-the-katsequel]

Persona Characters' Favorite Food

(I didn't manage to find all of them, so some characters might be missing. Plus, they never state favorite foods for most protags. Whomp whomp)

Maki: Strawberries

Nate: Traditional japanese cuisine

Mark: Chicken Combo

Elly: Godiva

Brown: Hamburgers and curry

Yuka: Ikra, horumonyaki, and engawa

Reiji: Mom's home cooking

Yukki: Yakisoba and yakitori

Tatsuya: Medium-rare steak (with the red juice) and salted potato chips

Lisa: Hamburgers, orange mousse, and natto

Michel: Melon and salads

Jun: Tamagoyaki and chocolate

Maya: Crab and ramen

Yukari: Strawberry daifuku (white bean only)

Yosuke: Fruit lozenges

Chie: Meat (is anyone really surprised?)

Yukiko: Japanese food

Kanji: Ottotto and Home Run ice cream bars

Adachi: Sushi (especially uni), beef, and dishes with cabbage

Ryuji: Beef bowl, junk food like hamburgers, and ramen

Mona: High-quality sushi and meat

Ann: Anything that's sweet, especially cake

Yusuke: More concerned about the aesthetics

Makoto: Seafood and healthy foods

Futaba: Curry, instant yakisoba, and sweets

Haru: Very particular about her food. They must make good use of the tastes and ingredients

Akechi: Nothing in particular

Sojiro: Curry, coffee, oysters, and basically any bitter food

Chihaya: Ethnic foods like green curry

Iwai: Shogayaki, yakiniku, and any kind of strong-flavored meat dish

Takemi: Mapo tofu and hot pot

Kawakami: Mildly luxurious food

Ohya: Anything that goes well while drinking alcohol like nuts and pickles

Shinya: Salisbury steak and gyoza

Hifumi: Udon and katsu curry

Mishima: Will eat anything

Yoshida: Beef bowl and oden with eggs

Sae: Miso soup that Makoto makes. Also eggplants

[littlefaefeather]

Black Butler manga foods/drinks

I'm sure I missed some things, but it was all things that weren't really named or specified, or I couldn't tell with certainty what they were. @sebastian-ciel-mutual-bullying this is for you! feel free to take and use as you need o7 Book 1 breakfast: poached salmon and mint salad with toast, scones, and pain de campagne on the sides, ceylon tea horribly salty lemonade dinner: Japanese green tea, gyuutatakidon, Italian red wine, apricot and green tea mille-feuille dessert: orchard fruit cake with pears, plums, and blackberries dessert: deep-dish apple raisin pie milk

Book 2 assam tea afternoon tea: keemun and summer pudding of currants and other berries lunch: stuffed cabbage and minted potato salad chocolate earl grey afternoon tea: cornmeal cake of pears and blackberries salty rosehip herbal tea

Book 3 hot milk with honey or brandy peeled apple assam tea with milk oranges with shalimar tea steak and kidney pie and salmon sandwiches messy birthday cake and donburi strawberry-decorated birthday cake

Book 4 fish chai with ginger breakfast: shrimp curry and French toast with ginger mackerel with gooseberry sauce and cottage pie

Book 5 British-style Bengali chicken curry chicken curry afternoon snack: gateau au chocolat beef curry blue lobster with seven curries curry bun assam tea white darjeeling tea champagne sushi

Book 6 Christmas pudding cookies shaped like bones fish and chips, meat pies, bread

Book 7 rice porridge dinner: milk risotto with a three-mushroom medley, a pot-au-feu of pork and wine, and a warm apple compote with yogurt sauce

Book 8 oranges afternoon tea: chocolate macarons with fruits and three-berry shortcake

Book 9 custard cream puffs red wine white wine brunch: herring pie and spinach quiche dinner: curry, and chopped vegetables for an appetizer

Book 10 dinner: soybean hamburg steaks

Book 11 elevenses: darjeeling tea and petits fours tonkatsu, shougayaki, tonjiru, tonshabu, yakiton

Book 12 cake with strawberries on top

Book 13 spiny lobster saute, roast turkey, sticky toffee pudding, fairy cakes (cupcakes) warm milk with honey

Book 14 watered-down darjeeling tea darjeeling tea dinner: roast duck and gateau chocolat

Book 15 golden syrup sponge pudding tea cakes lemon myrtle souffle glace with milk tea

Book 16 lunch: beef mince pie

Book 17 dessert: strawberries, cream, and meringue (Eton mess) with a side of iced summer pudding

Book 18 chicken pie coffee and walnut cake

Book 19 ravioli (maultaschen) and wurst soup, stewed pork with herbs and spices (eisbein), and rote grutze (sour berries boiled and chilled to jelly, served with cream) evening snack: caramel macarons, coffee cream eclairs, dark chocolate florentines. black tea ceylon tea

Book 22 earl grey tea with orange almond cake and berry tarts

Book 23 smoked salmon sandesh (milk sweets)

Book 24 soft licorice candy apples

Book 25 berry-filled pudding fish and chips and steak and ale pie gulab jamun (fried balls of dough drenched in syrup)

Book 29 kidney pie, fish and chips, and ale wild-hare pie tapioca steak

Book 30 nilgiri tea breakfast: pea soup, meatballs, croissants, boiled egg, orange jelly chicken and steamed vegetable salad, oxtail stew, pain de campagne with butter oolong tea

Book 31 candy cigarettes

[buffetlicious]

My Lunch Box came with a piece of brinjal (eggplant or aubergine) sandwiched with mined pork, deep-fried then stewed. Also in are curry chicken & potato plus stir-fried Chinese cabbage over white rice.

[thoughtimmolition]

Vegan Katsu Curry Recipe

Ingredients

For the Curry

- 1 cup diced vegetables (carrot, beans, onions, cabbage)

- 1 onion, thinly sliced

- 2 tbsp olive oil

- 1 tbsp curry powder (mix of turmeric, ginger powder, garlic powder, onion powder, cinnamon, black pepper, cumin powder, coriander powder, red chili powder, star anise, nutmeg, fennel seeds and black cardamom)

- 1 tbsp coconut oil

- 1 tbsp all-purpose flour

- 1 tbsp Japanese soy sauce

- 1 tbsp ketchup

- Water, as needed

For the Katsu

- 2 boiled potatoes, mashed

- ½ cup tofu, mashed

- 1 slice of bread

- 1 tsp ginger paste

- 1 tsp garlic paste

- 1 tsp chili paste

- Salt, to taste

- 2 tbsp all-purpose flour (for slurry)

- Breadcrumbs, for coating

- Oil, for deep frying

For Serving

- Hot steamed rice

- Homemade furikake (optional)

- Fresh coriander leaves, chopped

---

Instructions

For the Curry

1. Heat olive oil in a pan and sauté the sliced onion until caramelized.

2. Add the diced vegetables and stir-fry for a few minutes.

3. Sprinkle in the curry powder and mix well to coat the vegetables.

4. Add enough water to cover the vegetables and cook until they are tender.

5. Blend the cooked mixture into a smooth puree using a blender or immersion blender.

6. In the same pan, heat coconut oil and add the flour. Stir continuously until the flour turns golden brown.

7. Gradually pour in the vegetable puree, stirring to combine.

8. Add a little more water, Japanese soy sauce, and ketchup.

9. Simmer the curry for 5 minutes, adjusting the consistency with water if needed. Set aside.

For the Katsu

1. In a bowl, combine mashed potatoes, bread

and tofu.

2. Add ginger paste, garlic paste, chili paste, and salt. Mix thoroughly to form a dough-like consistency.

3. Shape the mixture into small, flat patties.

4. Prepare a slurry by mixing flour with water to form a smooth paste.

5. Dip each patty into the slurry, then roll it in breadcrumbs to coat evenly.

6. Heat oil in a deep pan and fry the katsu until golden brown and crispy. Remove and drain on a paper towel.

To Serve

1. Place steamed rice on a plate and pour the curry over it.

2. Top with freshly fried katsu.

3. Garnish with homemade furikake and chopped coriander leaves.

Enjoy your flavorful Vegan Katsu Curry!

[freelydeafeningmoon]

soup:

boiling water

baby carrots

shredded cabbage

garlic powder

white pepper

paprika

curry powder

cornstarch

umami seasoning sauce (from African Market)

cauliflower(-potato) gnocchi

unsweetened almond milk

nutritional yeast

yellow mustard

—may top with a squirt of ketchup

[strle]

2023/2024 Soup Bucket List

Because a linked list posted publicly to your own tumblr is still the best way to keep an easily accessible collection of links on your phone. Complied from the links i liked the look of in the Culture Study Soup Extravaganza thread, Chunky Soups

Ginger Garlic Chicken Noodle Soup Deb Perelman Lemony White Bean Soup With Turkey and Greens Melissa Clark, NYT Vegitable Soup (Vegan!) Cooking Classy Smoky Sweet Potato Chicken Stoup, Rachel Ray Dilly Bean Stew with Cabbage & Frizzed onions Alison Roman Instant Pot Curried Cauliflower & Butternut Squash Foraged Dish Lasagna Soup SkinnyTaste Chicken Tortilla Soup What's Gaby cooking Creamy Wild Rice Chicken Soup with Roasted Mushrooms Halfbaked Harvest Chicken and Rice Soup with Garlicky Chile Oil Bon Apetit Greek Lentil Soup ✓ Limey Ginger Chicken & Rice Soup Pinch of Yum (tbh, 2x+ the ginger) Navy Bean Soup with Worcester Vegan Coconut Lentil Bon Apetit Instant Pot Wild Rice Soup OTTOLENGHI Magical Chicken & Parmesean Soup Red Curry Lentils w Spinach NYT Chicken Stew with Olives & Lentils & Artichokes Dishoom Daal in the slow cooker(?!?!) North African Chickpea and Kale with Quinoa Sweet Potato Chili with Kale 3 Bean Chilli from Pinch of Yum Stracciatella (egg and parm and spinach) Martha Stewart Slow Cooker Buffalo Chicken Chilli

Pureed Soups Red Lentil Soup with Curry and Coconut Milk Vegetarian Times Tomato and White Bean Soup With Lots of Garlic Ali Slagel, NYT Creamy Thai Carrot Sweet Potato (Vegan!) Half Baked Harvest Broccoli Chedder, Smitten Kitchen ✓Creamy Cauliflower & Chick Pea A Cedar Spoon ¯\_(ツ)_/¯ ✓Golden Soup (also Cauliflower & Chickpea) Pinch of Yum ¯\_(ツ)_/¯ Tomato Harissa Coconut Bisque Dishing up the Dirt ✓ Carrot Soup with Miso & Sesame Smitten Kitchen SO GOOD Bacon Cheddar Cauliflower GF! Iowa Girl Eats Instant Pot Corn Chowder (vegan!) 7 vegetable and "cheese" soup (vegan!) Jamie Oliver Sweet Potato & Chorizo Roasted Butternut Squash Soup (NYT) Curried butternut squash soup with Coriander Pumpkin Soup with Chili Cran-Apple Relish Rachel Ray

Magic Mineral Broth Recipe

Paleo Soups

braised ginger meatballs in coconut broth Smitten Kitchen Italian Sausage Stew Paleo Plan NoBean Sweet Potato & Turkey Chilli

[unbranded-chaos]

are

you going

to eat

that crazy food?

can i please

have some of

it too?

oh i hope

that it

does not

give you indigestion

that

was once

a

true phantasy of mine.

———

SHUCKS ITS FUSSING BONKERS AT THE FARMERS MARKET

WE DROVE THE GOSH DANG JEEP AND THERES NO PLACE TO PARK IT

WHAT THE FUSS

CUSS

CHECK OUT THAT

LAZY

DUDE WITH ALL THAT

CRAZY FOOD

Handing ample samples out to known customers

Fussing find thag punk if shucks ever gets dire gosh dang he’s superman!

who the hecks his supplier?

RAPUNZEL RAPUNZEL LET DOWN YOUR SPAGHETTI

seriously though

he’s packing chow like confetti?

READY?

shucks uhm

Allspice, amaranth, artichoke, acai Banana, barley, basil, bay leaves, bok choi chai Seitan pot pie, marbled rye Bedhi’d black eyed peas, bing cherries Chioggia beets, hold the meats, gooseberries Cayenne chestnut, chia, coconut, custard Dahlia dates, saffron, dijon mustard (YOU’RE FLUSTERED!!!!) Durian, curry, kale, kasava Clove, eggplant, flax, demitasse, kava Garlic, kumquat, lychee, oca root Jalapeños, garbanzos, starfruit, snakefruit Lavender, lime, karela, kohlrabi Juniper, jak, wakame, wasabi Papaya, papalo, marigold, mango Oregano, sake, lemon, luo han guo, Kiwi, catnip, carolina reaper, Egusi, icaco(why cant this be cheaper??), Poppies, asparagus, Queen Anne’s carrots Broccoli, a gac,

and thatsll take care of us

YOU HAVE MORE???

WHERE FOURTH DOES THOUST OBTAIN SUCH CRAZY FOOD THOU CRAZY FUSS????

COLLARD GREENS BUTTER BEANS VANILLA

POMEGRANATE PINEAPPLE SARSAPARILLA

RAMBUTAN DRAGONFRUIT TAPIOCA

ATEMOYA AKEBIA ROSE MOCHA

AMANITA MUSCARIA CHIVE POTATOES

WATERCRESS SPROUTS QUINOA TOMATOES

PARSLEY SAGE ROSEMARY

Almost seems like this should be illegal.

(Will these even FIT in the veichle???)

…

…

WATERMELON MARIJUANA RHUBARB

TAMARIND TARRAGON TURNIP SWISS CHARD

BLUEBERRY CARAWAY FENNEL CACAO

BOYSENBERRY CUMIN CANTALOUPE (😨)

CELERY SESAME YAM ANISE ZENIA

KOLAS GRANOLAS MARCONAS GARDENIAS

LENTIL CABBAGE VITAL WHEAT GLUTEN WIENER

GHOST PEPPER MUENSTER GEWURZTRAMINER

APPLE FIG PEAR PEACH

PINE HAZEL WALNUT BEECH

SPELT MILLET TEFF TARO

SHALLOT GINGER MACA FARRO

YARROW KALENDULA KOMBU CHLORELLA

CILANTRO PECAN CITRON PORTOBELLA

PUMPKIN RADISH ONION RICE

GINKGO OLIVE MAPLE ICE

THYME STRAWBERRY

PAPAYA CATTAIL SHERRY

MULBERRY PLUM MIMOSA

ARGYREIA NERVOSA

CUCUMBERS MAYPOPS SHAMROCKS

What's with the HEMLOCKS?!

BOURBON APRICOTS SOUR

TRUFFLE SAMPHIRE FLOWER

SQUASH ZUCCHINI MACARONI PORCINI VERMICELLI

AVOCADOS PISTACHIOS CINNAMON ROYAL JELLY

PERSIMMONS HEMP HEARTS GREEN GODDESS

CELASTRUS PANICULATUS

KOMBUCHA AND ORANGES.

Cash only?! Uhhhhh nevermind.

(something idk)

Guess who!!!!

hmmmm

i think it’s akaru, apollo, lea, or asher !!

also this looks like this was entirely typed by hand you good? /silly