I don’t know about you, but I’m cold. My fingers haven’t been a normal temperature since September.
Yesterday, I decided I was going to be a tough Canadian girl and head outside for a run just after sunrise, despite the fact that it was only about –4C. If you know me, you may know that I don’t do cold very well. Despite being born in New Brunswick and enduring many crazy Winters, I just hate the cold.
I left the house with 3/4 length pants, a light zip-up mesh jacket from Costco (you know the ones with all the air vents), a baseball cap, and running gloves. I figured I would be a bit cold to start off and then I’d warm up. No problem, right?
Well, it turns out I’m not so tough…and I was dressed like a fool! A jacket with mesh air vents all over it? What was I thinking? I didn’t even make it half way down my street before feeling like my body would break off like an ice chunk if I took one more step. I stopped in my tracks and flew like a bat out of hell all the way home! All I remember is thinking that I was dying. So much for tough…
I knew if I turned back there would be a strong possibility that I may not make it back outside again, but I gave myself a little pep talk and took just a couple minutes to put on some warmer clothes. I threw on a light Nike jacket and a headband around my ears and I was off once again! Half the battle is showing up. Granted, I was still wearing 3/4 length pants, but you win some you lose some.
After about 5 minutes of warming up, I ended up having a wonderful 4-mile run. The sun came out and the cold didn’t bother me much now that I was dressed properly. I returned with rosy cheeks and a new outlook on the day before me.
Moral of the story: Dress for success.
…and eat really spicy Indian food which is what we’ve been doing a lot lately!
I’ve turned Eric into a real curry fan, despite his claims that he doesn’t like spicy food. Well, I’m not buying it anymore!
Last week, we found ourselves eating at the Whole Foods food bar like we often do when we’re in Mississauga. I tried a dish called Aloo Matar (which I read is a classic Punjabi dish). With a base of potatoes and green peas sautéed with Indian spices, it’s the perfect comforting, stick-to-your-ribs, warm-me-up meal. I knew I had to try to make this at home.
You can see the dish in the photo just below the sign! It sure isn’t a pretty dish, but it’s amazing regardless.
My first attempt was pretty good, although I would like to compare them side by side! I used this All Recipes Aloo Matar recipe and adapted it to what I had in my pantry. I didn’t have ginger garlic paste, so I used fresh garlic and ginger and then changed a bunch of other things.
Aloo Matar (attempt 1)
- 1/2 tbsp coconut oil
- 1 sweet onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh grated ginger
- 1 bay leaf
- 1 lb potatoes, chopped
- 2 cups frozen peas
- 2 cups chopped tomatoes
- 1 tbsp tomato paste
- 1 & 1/2 tsp garam masala
- 1 tsp kosher salt
- 1/2 tsp sugar
- 1 tsp ground cumin
- pinch chili pepper and paprika
It turned out really good, but I kept feeling like something was missing. Maybe it was the garlic ginger paste or fenugreek leaves? If anyone has a kick-butt authentic Aloo matar recipe, please let me know!
I made my Butternut Squash Mac N Cheeze again last week (obsessed) and had some roasted butternut squash to use up, so I thought it would be fun to make a curry-flavoured hummus. I added a cup of roasted squash, tweaked my favourite hummus recipe, and then added spices to taste. It paired wonderfully with the Aloo Matar and it was fun to dip the pita bread in and mix it all together.
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Spicy Curry Butternut Squash Hummus
You control how spicy you want this hummus! The butternut squash adds a light sweetness which is nicely contrasted by the curry powder, tahini, and cumin. Serve with a warm pita and your favourite Indian dish.
Yield: 2 cups
Ingredients:
- 2 garlic cloves
- 1 cup cooked butternut squash
- One 15-oz can chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice
- 2 tbsp tahini
- 2 tbsp water
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 2-3 tsp good-quality curry powder, to taste
1. With the processor running, drop in two garlic cloves to mince. Scrape down side of bowl, and add in the rest of the ingredients and process until smooth. Adjust curry spices to taste and add more water if necessary to attain your desired consistency. Garnish with garam masala and a bit of olive oil if desired. Serve with pita bread, crackers, tortilla wraps, vegetables, etc.
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At first, I wasn’t sure if I was crazy over this hummus, but it really grew on me after a few tastes. I don’t think the batch lasted longer than 2 days!
We’re definitely feeling warmer over here, but more spicy food will be needed soon…
and maybe a Snuggie or two.
YUM! Also, I love this: “I didn’t have ginger garlic paste, so I used fresh garlic and ginger and then changed a bunch of other things.” Haha
hehe…story of my life right?
hmmm…spicy curry butternut squash hummus…YUP I love every word in that recipe title. How do you think of these things brilliant girl??
I can’t believe you went out for a run in that cold…I live in LA and was complaining about it being cold last night–I can’t even imagine the cold you’re enduring!! Thanks for sharing the butternut squash recipes. I bought a huge butternut squash a couple of weeks ago and have been wondering what to make with it…I’ve decided on the Butternut Squash Mac N’ Cheese :)
haha, I just bought long running tights :D
Kudos for giving it another shot!!
omg, I just had that dish last week and absolutely loved it! Thanks for the recipe, you saved me some time re-creating it. Now I will just follow your instructions :)
Yummmm!!! I’ve fallen in love with Indian food! My spice tolerance has dramatically improved this year :) I still make your Black Eyed Pea Masala all the time, often with chick peas instead…mmm. My hubby and I still can’t get enough of that recipe – thanks so much!! Can’t wait to try this one!
I especially love that hummus! Great recipe :)
I never had curry or garam masala until about 6 months ago and when I first tried them, magical things happened. They’re such tasty and unique spices…I use them now about once a week for dinner or even on top of pop corn (with a little sugar, sprinkled) as a snack!
So, thanks for the new recipes! I cannot wait to try them :)
Mmm your butternut squash houmous looks good! Its been getting really cold here recently too..i went out for a run this morning but made sure that i wrapped up extra warm ahah!
I love the idea of Butternut Squash Hummus it sounds delicious and the best part is I have all the ingredients in the house!!
Just stir in a tablespoon of olive oil into each serving and I bet it will taste more authentic. The Whole Foods version (and most versions I’ve tried) are fairly oily. But you know what? Fat adds flavor! When I made this at home, I added some healthy flax oil on each serving and it made a world of a difference.
Fenugreek leaves are really key in making authentic tasting indian food. You can get a giant box for very little at Food Basics or other more ethnic-friendly grocery stores, in the indian food section. Another good tip is to toast whole seeds (cumin, mustard, etc.) in a bit of oil and then grind them yourself (if grinding is necessary, sometimes not) to create a flavour that store-bought already ground spices just cannot replicate.
Have fun with your indian cooking adventures!
Thanks for the tip Anne!
You go girl! When I moved back to Chicago I stocked up on winter running gear. Never thought to put squash in hummus. Will try it next week!1
And now I’m having serious Indian food cravings, but have plans for Mexican for dinner. Womp. Perhaps instead of Thanksgiving leftovers on Friday, I will be making this! It looks fantastic! Even if it isn’t spot on the flavour, I love that it uses ingredients I already have in my pantry. That’s the problem with Indian cooking for me many times is that I don’t want to run to the store and purchase several products that I won’t be able to use in other dishes. I can’t wait to try this!
You are SO creative Angela!
Good for you for your chilly run! Vegan Yum Yum cookbook has seriously the YUMMIEST Aloo Matar recipe of all time.
Really? How did I not know that…I own that book! I need to check it out!
I added dijon mustard, more garam masala and tomato paste. It was delish! Also, I have been on a three week Oh She Glows kick making a new recipe everyday! I’m obsessed! Thank you so much for this wonderful blog :)
So happy to hear that Krystle!
Hey, I’m new to your blog, but I’m loving it! I’m a college student and I’m basically at where you were in college (skinny and vegan in high school and I gave it up for THIS?! haha). Don’t know if this was suggested, but I’d experiment with adding cilantro, fenugreek and turmeric to the matar. I also add asafoetida and pretty much double the amount of garam masala. Sorry for the spice overload! My mother is an avid Indian cook and I guess I get my love of spices from her!
Correction: Not fenugreek. My bad, I don’t know where I got that from! I meant coriander seed. Fenugreek is used in aloo matar too, but not as commonly and it’s a bit bitter, so use at your own risk. I love it though!
I just got back from a Las Vegas vacation, I’m SO broke and I have everything I need to make this! That is the best win of the vacation! Hope you had a lovely holiday!
So I just made the spicy curry butternut squash yesterday. This was the first time I had ever had hummus and oh my was it good! This is fantastic! Thank you for sharing! Loving this so much I’m eating it for breakfast right now. :)
I may also try this over quinoa!