{"id":369,"date":"2011-05-07T01:21:41","date_gmt":"2011-05-07T01:21:41","guid":{"rendered":"http:\/\/norikoburky.com\/?p=369"},"modified":"2011-05-07T01:21:41","modified_gmt":"2011-05-07T01:21:41","slug":"soupy-curry-with-hearts-of-palm-and-split-green-peas","status":"publish","type":"post","link":"http:\/\/norikoburky.com\/?p=369","title":{"rendered":"Soupy Curry with Hearts of Palm and Split Green Peas"},"content":{"rendered":"

Oh how I love Indian food…I think I can write a book on that if I’m asked \ud83d\ude42\u00a0 I grew up on Japanese curry that is made with meat and vegetables, seasoned and finished with a roux which comes in portioned packets.\u00a0 This dish has been at the top of the list of many Japanese people’s favorite foods for as long as I can remember.\u00a0\u00a0 When I was little, I loved it so much.\u00a0 Just like most of the other kids, I didn’t even mind eating school lunch if it’s on the menu.\u00a0 (Although school lunches were so well-planned taking nutritional balance into consideration, I was too small to appreciate the luxury of that.)\u00a0 It wasn’t until I was over 20 years old that I was introduced to real Indian curry.\u00a0 I guess there is a good chance that the curry I ate at Indian restaurants in Japan were flavored in the way more approachable to the people there than authentic ones.\u00a0 However it was a shock to see how different Japanese and Indian curries were in texture with a little similarity in flavor.\u00a0 After this first state of shock, I got super curious how to blend all the spices and combination of ingredients.\u00a0 I still think the one I made many years ago, cooked beef with 12 herbs and spices is my championship curry…yeah it came out great in a lucky way…mumble, mumble, mumble.\u00a0 I guess that is enough of nostalgic talk for now, hehehe.\u00a0 Now let’s talk about the curry that comes on our table these days.<\/p>\n

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Soupy Curry with Hearts of Palm and Split Green Peas<\/strong><\/p>\n

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Having a no-meat eater husband and a son for whom every tiny bit of spicy kick is still a challenge, I make a mild and vegetarian-side curry with some room for me to play around with what ingredients to use.<\/p>\n

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Today’s spotlight is on Hearts of Palm.\u00a0 What a fun and useful ingredient it is!
\nIt resembles string cheese and comes apart just like it, just far more delicate.\u00a0 Encountering a food like this makes me wonder how much more stuff I may be missing in the world and simply drool over yet unknown tastes and textures.<\/p>\n

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Anise seeds are, I personally think, an underestimated spice in cooking.\u00a0 Its elegant smell caught me the instant I first experienced it and has hooked me for life.\u00a0 It doesn’t cook tender or disappear in the process, rather insists on its existence with it’s crunchy bite among the other ingredients.\u00a0 Not to mention the flavor it gives to a dish, I may have been mesmerized by its stubborn attitude.<\/p>\n

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Soupy Curry with Hearts of Palm and Split Green Peas<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Print<\/a><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Recipe Type: Main<\/span><\/div>\n
Author: NorikoBurky<\/span><\/div>\n
Prep time: 10 mins <\/span><\/span><\/div>\n
Cook time: 30 mins <\/span><\/span><\/div>\n
Total time: 40 mins <\/span><\/span><\/div>\n
Serves: 4-5 people<\/span><\/div>\n
Healthy and rustic curry made with vegetables, Hearts of Palm and split green peas.<\/span><\/div>\n
Ingredients<\/div>\n