A confession: I spend an embarrassing amount of time every day reading about food, mainly on Twitter and on blogs. I’m not going to give you an exact number, because if I write it down, I will be forced take my laptop and throw it off my fourth-floor balcony onto the footpath below my building. And I don’t want to kill some poor, innocent pedestrian because I can’t cope with my internet habit.
But anyway. With the sheer volume of food-related information being produced on the web these days, sometimes it’s a little hard to get excited about the latest hamburger joint in Soho or the best pizza in Queens. But there are a few blogs where I always perk up when I see a new post. One of them is Eat Like a Girl, written by Niamh Shields.
Eat Like a Girl is largely a recipe blog, with restaurant reviews and travel writing mixed in here and there. The prose is evocative without being florid, and she writes recipes clearly and logically. She also has similar tastes to me – big flavours and influences from around the world. And even though she has an undying love for all things piggy, I can still read those recipes and appreciate her joy in experimenting with new combinations, even if I can’t partake in the results. I’m booked on to a class with her to learn to make different kinds of candy, and I’m sure I will come away with both good understanding and some very tasty treats!
So I was sold on her butternut squash-chickpea-spinach curry before I even made it. Butternut squash is a special favourite of mine at this time of year – it’s just so sweet and tender and ORANGE. It also takes especially well to spicy, bold flavours, which this curry has in spades. The cumin and coriander seeds especially give it serious oomph. The method is straightforward as for all relatives of stew and soup: sauté aromatics, add solids, add liquids, simmer until reduced and/or tender. And as with stew, it’s better after some aging time in the fridge.
My only change this time around was to use a red chili in place of green, because that’s what my greengrocer had. It’s milder with a red chili, but you lose that herbal, citrusy note that green ones give. Next time I also might tinker with the spices and try it with some fennel or brown mustard seeds.