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Your lifestyle, your quirk
I love my daughter’s palate. She is the 8-year-old that craves steak with a frisée salad and must be accompanied with only the best bleu cheese available. Who would have thought? But she is still a kid at heart and loves her mac and cheese. For her birthday this year, she asked for Indian cuisine, and who am I not to serve my best girl her favorite curry?
I try as a chef and a mother to let my children experience as much of food as I can, as this is the next best way to show them the world through my eyes. To show them different styles and spices that normally they would never get to experience. I am not sure if I will be able to let my children experience what I was able to by traveling to different places in the world, but at least I can share cultures and foods with them.
2 Onions, finely chopped
1 tsp Bengali 5-spice
1 head of cauliflower cut them into florets
2 Sweet potatoes cut into cubes (medium)
2 Green chilies (you can leave them out if you don’t like spice), fine dice
1 tsp ginger (I like to use paste so much easier)
2 tsp paprika
2 tsp cumin
1 tsp turmeric
½ tsp chili powder
1 can stewed roasted tomatoes
2 cups fresh or frozen peas
3 tsp plain yogurt
1 cup vegetable stock
1 tsp garam masala
(I like to add cilantro, but that’s because it’s my favorite)
I love to serve this with jasmine rice.
Until next time…Samantha Bann