Sunday, May 03, 2009

Saturday, May 2nd - Vegetarian Balti Curry

Smoked salmon spanakopita was my lunch. I did say that the best Spanakopita in Vancouver is on Commercial at the Mediterranean grocer and it still is. But there is a close chase with this one. The only reasons I do not want to knock out the top spot is because of: the Salmon variation and the price.

On Granville Island in the Public Market there is a fabulous fish monger. There is one on the top end in a corner. That is not it. I'm referring to the one in the middle of the market near the cheese and candy stalls. They have a corner stall. They have a big glass case full of fresh full fish filets and on the other side, a case with salmon products and shell fish goodies. They also have, rather randomly I think, a smoked salmon spanakopita, or phyllo pie with salmon, cheese and spinach. It's 6bucks and I've eyed it for some time but never thought a spanakopita should cost 6 bucks. You know if they priced it at 5, they'd move alot more of them. I know that sounds silly but it's so true. 5bucks is a mental speed bump on lunch or snack pricing.

Well, this was worth 6 bucks in size, taste and quality. There was a nice amount of salmon inside. I had thought there'd be a small amount of salmon chopped into the spinach. There was a full 3/4 inch layer of salmon under the spinach. It was a large sized pie as well. With a salad side, it could have served as a large lunch! Very good.

Vegetarian Balti Curry

I was going to make a risotto but I had all this veg chopped up from other dinners so D suggest we have a curry. Also, we had to run out right after to the opera at seven so a curry was a faster choice. I opted for a Balti curry mmmm balti...

now the veg list will sound random and it is. It was left overs

1 c chopped cauliflour florets
1/4 chopped red bell pepper
1 hand full green beans trimmed and chopped in half
1/3 brick of firm dubu (tofu)
1/2 red onion chopped
2 chilis seeded and sliced (large so you can pull them out)

and also not random:
1 small can chick peas
1/2 large can (or 400ml) tomatoes, chopped or chop it
3 T balti paste

Fry all the veg in some canola oil in a large sauce pan except the green beans. Add the paste and stir to coat. Throw in a spash of white wine (which I was drinking) to loose it up and release some of the aromatics in the paste and tomatoes.

Add the tomatoes and the equivalent in water. Stir and simmer for a few minutes. Add the green beans. Let simmer for 10 minutes or until the rice is ready. Serve on basmati or jasmin rice. MMMMMMM

We had a Carmen Reserva. It hit it off with the tomotoes in the curry like a house on fire! YUM

0 Leave a / Read COMMENTs: