There’s snow on the ground and a definite chill in the air as we move closer to yet another Christmas and so it’s time to make that chilly weather a bit more tolerable…. with something spicy and yummy from the kitchen to warm Carolyn and I up from the inside out.
This time out… a twist on an old “South-of-the-Border” favorite, “Chili Con Carne”…. but done with a North Indian Punjabi styling known there as “Rajma Chawal” (राजमा), or “Red Bean Curry with Rice”. Mmmmm!! Spicy fruity curry…. how this wee Catgirl loves you!!
Now my sweetie, Carolyn… she likes a good chunky chili… and eating out at a Mexican restaurant is definitely something she always enjoys. However, despite my best efforts, I’ve yet to convince her that partaking of a good spicy curry is as close to heaven as you are likely to ever get at mealtime. That changed forever last week when I remembered this particular dish while rummaging through our cupboard looking for some ingredients for a dinner surprise. On my shelf… hidden behind some cans of corn and green beans was a big lonely #5 can of red kidney beans… sitting right next to a big ol’ can of diced tomatoes. It was a clear and unmistakable omen from the Kitchen Fairies… and Neko would never disregard such a clear mandate from them…. 😉
Wanna know how you, too, can unleash the wondrous power of this familiar and yet sooooo exotic tasting curry for yourself and those special people you love? Why then you are gonna have to “Read On” then aren’t you?