I bought a new wok last week so stir-fries is what we will eat! This is a delicious yet simple mix of spinach, eggplant garlic and curry madras herbs with less salt. Perfect as a side dish or dinner with some meat.
Sometimes I forget the reason why I started this blog. Not only to share with you my learning process and stories (I love writing!) but also to show other students, like myself, that cooking isn’t difficult and that you don’t need packages and stuff to cook a proper meal. So! This is one meal that’s very easy to prepare, even for a student cooking 😉
First of all, if you do not own or cannot find Curry Madras powder, here’s how to make it yourself: Food 52 Curry Madras.
I am learning more and more about herbs, and I love using them. I think it’s a great way to cut down on using salt: and most of us use way too much of that in our everyday cooking! I probably do, too… So that’s why my new challenge is to try and cut back my salt intake.
By the way, did you know that curry madras herbs exist mainly of turmeric? This magnificent herb apparently has many health benefits, which I strongly believe in as I’m drinking some golden milk right now… Haha! You can google “golden milk” for many recipes, but I just used some soy milk and then probably 1-2 teaspoons of turmeric, 1 teaspoon of pepper (I’ll explain why after), 2 teaspoons of honey and 1 teaspoon of cinnamon. Warm the milk up and mix everything together: it’s even better if you can foam the milk!
Okay, so I would explain why I added the pepper. I’ve been reading a lot about food and the way they influence us you know, and this last book mentioned turmeric or “kurkuma” as we call it. And apparently turmeric is even better absorbed by your body when you combine it with black pepper or oil! Good to know, so I thought I’d share 🙂
As you can see on the picture above, we had this stir-fry with these delicious chicken/avocado burgers.
Let’s go, shall we? I always get distracted halfway during my posts…
- Spinach, 300g
- Eggplant, 1 piece
- Garlic, 2 cloves
- Curry madras herbs
- Salt and pepper
- Olive oil
- Start by chopping the eggplant in pieces. Marinate them in the herbs (I used about 1.5 spoonful), olive oil and some salt and pepper.
- Cook them in a wok pan. After 3 minutes, add the spinach and cook for an additional 5 minutes.
- Adding some onion might also be nice as additional flavour.