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.
[print_this]
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.
[/print_this]
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.
I’m actually traveling in Denmark right now and the weather is gray, dark, and cold (still having a great time though!). But we’ve been having incredibly comforting meals, and a lovely spicy thai dish is on the menu for tonight in fact! I definitely feel your pain on the weather front, but warm meals always make it better.
Both recipes look delicious! I love Indian food, I just need to make it more often!
Love non-traditional hummus. And my snuggie!
Curry is the best….. The moosewood cookbook has a cauliflower curry that is to die for… And paired with samosas it is even more divine! This recipe is dinner tonight… Thanks!
mm that sounds interesting! I will have to check it out :)
Angela, I might just be obsessed with you. I LOVE INDIAN FOOD. And, BUTTERNUT squash HUMMUS??? GENIUS!
I made these recipes are just for you! ;)
Indian food is my favourite but I haven’t been brave enough to try it at home yet! I can’t wait to give this recipe a try – every recipe of yours I try works out perfectly!
I’m from the Caribbean so living in Vancouver – even though it is the mildest temperature in Canada in wintertime – I find it so cold still! I’m gradually getting better year by year but give me the sun any day! I definitely found dressing helps – long underwear especially!
Yes that would be a big climate change! Do you find you miss the sunshine?
Try adding asafoetida, aka hing. It’s an Indian spice used in many dishes to bring out the flavor of other spices.
This is my first winter as a runner and boy was it chilly yesterday. I’m worried about the snow and all the safety issues that comes along with it but (so far) I much prefer running in -4 to running in the heat and humidity of the summer.
AAAAAH! Both of these look amazing! I love indian food! And anything based off a Whole Foods hot bar is bound to be amazing!
haha… I did the same thing going for a run this morning! Definitely going with full-length pants next time… I LOVE this idea for curried squash hummus, and will for sure be making it very soon! Sorry, I can’t help you on and authentic aloo matar, but sometimes I find a little dash of lemon/lime juice or apple cider vinegar gives that little extra flavor boost I need :)
Way to go, Angela, with the Indian food at home. It’s not always easy to duplicate the flavors of any ethnic food and to do it at home and in batches that don’t feed an army if you need to test, and re-test, recipes…so you rock for nailing these two.
Thanks for saving us all money by the DIY and at-home recipes :)
Oooooohhh I love Aloo Matar! And any curry, really. We eat a lot of it around here, though I have yet to try making this particular dish. Creamy Chana Masala (with coconut mylk) is my favourite! :)
Oh Angela, you read my mind! I just love Indian food. And this looks delightful indeed… Kiss from England.xo http://hannahalehandra.blogspot.com/
Very cool that you’re trying Indian cooking.. it can be complicated! :-)
Some suggestions on the aloo matar –
-you need very little oil–just enough to coat the onions so that they can saute down
-you can def use fresh ginger and garlic, but “mashing” them after a rough chop is best
-after the onions are cooked, you can add fresh chopped tomatoes and cook them until they have lost their structural integrity and have become gravy-like (instead of tomato paste/puree)
-I’m not that familiar with paprika but Indian cooking typically uses red chilli powder; i would then add this + garam masala + turmeric to the tomatoes to create the right gravy before adding potatoes/peas
-instead of cooking the potatoes in the gravy, you can pre-cook them (ie boiled/pressure cooked) and then chop/add them to the gravy. I add peas at the end so that they just become tender and don’t turn to mush.
-i would skip the sugar, esp white sugar in Indian cooking
-i would also not cook the cilantro –i add the chopped cilantro at the end, after turning the stove off–it’ll cook properly in the residual heat.
-you can also serve this garnished w/ sweet onions and cilantro. you can also replace the potatoes with paneer or tofu.
wow.. that is long.. well i hope it is helpful!
Wow thank you for the tips!
ugh I really struggle to get ‘outdoors’ for a workout in colder weather too! Awesome job in getting in your run!
I love the Indian food at the Whole Foods hot bar and they usually have a least a few different vegan options, which is great! This Aloo Matar looks perfect for a cold day :)
It’s definitely the fenugreek leaves. You can use fenugreek seeds (grind them up in a coffee grinder), and you’ll get the authentic flavour you’re after!
I’ve never actually eaten Indian food before! But I’ve always wanted to try it. This looks really great and perfect for the cold weather. I love hearty potato dishes around this time of year!
Kudos for braving the cold run! I haven’t been running outside lately because I’m way too much of a wimp. :P
I love the Whole Foods Square One salad and hot bar…my boyfriend and I go there as our “fast food”
I was so excited to see the detox salad featured on your blog and now I am just as excited to try making the Aloo Mattar.
Next time you are in the neighbourhood and heading to Whole Foods shoot me an email, maybe we could arrange a double date.
I made the aloo matar for dinner tonight and it was excellent. The only thing I changed was to add some chick peas to up the protein. Thanks for another great recipe, Angela!