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"Joyful Curmudgeon" An oxymoron?
No! I see all the beauty of God's creation and I'm joyful.  At the same time, I see all the suffering and corruption going on in the world, and feel called to help expose and end it so that we may have true peace and compassion.


Cooking a Curry – 5 February 2009
By Mary T. Hoffman

Today my husband Frank and I had fun cooking up a big batch of curried kale, collard greens, sweet potatoes, carrots, onions, and lentils which were served on brown basmati rice. As usual, we made enough to last a few days. Then all we have to do is store it in the refrigerator and use the microwave oven to warm up the amount needed each day.

We used our food processor to shred all the veggies except the sweet potatoes, which we cut into small pieces. Here are the amounts used:

A large, fresh bunch of each of these, about 3-4 lbs. total: Collard greens and Kale.
1 lb. Lentils
1 lb. Carrots
2 lb. Onions
3-4 lb. Sweet potatoes

All of these were cooked in our large electric, stainless steel wok. I had already cooked the lentils in water earlier in the morning, when making our large tossed salad; and we cooked 3 cups brown basmati rice in 6 cups water while preparing the veggies.

The curry seasoning, added to the ingredients in the wok, consisted of the following:
1 tablespoon of each of these: cumin, paprika, and turmeric.
1 ½ teaspoons cinnamon
Hot sauce (or cayenne pepper) to taste.

Instead of oil, we used a little water, as needed to stir-fry the veggies in the wok. After the veggies were cooked, we added two – 28 ounce cans of crushed tomatoes and the cooked lentils which we stirred in and allowed to simmer for another ten minutes, to blend the flavors.

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You may also want to visit the following:

“Going Vegan Saves Money” 

“Fun With Favorite Recipes” 

“More Fun Cooking” 

“Spicy Pasta with Peanut Sauce”

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