“I think there is some connection between absolute discipline and absolute freedom.”
Full of Flavour & Healthy Too!
I listened to something interesting this morning during a guided meditation. It was about how discipline (specifically in the west) has a bad rap. We associate it with disciplining a child or self-discipline which typically implies denying ourselves something we find pleasurable.
What the guide suggested was the concept of joyful discipline. It sounds contradictory I know, but the more I consider the idea the more I think I get it. We discipline ourselves or our children or perhaps students in order to achieve a higher state of being. In short, to improve.
We all know that glorious feeling of success, be it large or small, all wins are achieved through some form of discipline. Maybe it’s practice in sport or art, persistent adherence to a physical training regimen, relentless determination, unwavering work ethic or simply following a clean, whole food diet.
This is when the joyful bit takes place. Sticking to healthy eating doesn’t have to be drudgery. It can, with a little imagination, be downright joyful! This Coconut Shrimp Curry with Red Onion Relish is a physical manifestation of the very word. And if you’re anything like me you’ll want to eat that Red Onion Relish on EVERYTHING!
I added SO many components to this dish that I decided the name would be WAY too long so I shortened it. The fact is that you can choose whatever protein you would like to use… or none at all for that matter. Eggplants and mushrooms are surprisingly meaty in a dish like this.
If you’re using chicken in the recipe with or as opposed to shrimp, I recommend cooking it separately from the veg to ensure it is completely cooked then tossing it in with veg. It’s not 100% necessary but if you’ve got the time it’s also a nice way of getting another layer of flavour into the dish by lightly seasoning it with some of the curry blend.
When the first thing people say upon entering your home is “Wow! Does it smell GOOOOD in here!” that cannot help but give you joy. Add to that your own knowledge that what you are cooking is indeed healthy contributes greatly to the whole joyful discipline thingy.
Menu suggestion: Although this is a complete meal unto itself, serving a side of Spicy Roasted Chick Peas couldn’t be anything but an excellent idea!
Wine Pairing: I thought this week’s suggestion from GK was interesting as I FULLY expected him to recommend a beer. He did say however that if you should choose to serve it really hot then, in fact, a beer would be best but if not then his pairing as follows;
“In Portugal where the seasoning used in many cataplana dishes (a lot of which have shrimp) are the same earthy, white pepper, turmeric, cinnamon, sorts of pepperiness as some curries, go really nicely with a white Vinho Verde, especially one with a little effervescence.”
Enjoy & Namaste!
- FOR THE RELISH:
- 1 medium red onion, thinly sliced
- ½ cup rice wine vinegar (white vinegar will work in a pinch)
- 1 bunch fresh cilantro, cleaned and rough chopped
- FOR THE CURRY
- 1 medium eggplant, peeled and diced
- 1 red pepper and 1 yellow pepper (or
coloursof your choice), thinly sliced
- 15 - 20 mushrooms, sliced
- 3 cloves garlic, minced
- 2" piece of ginger, minced
- 1 medium tomato, rough chopped
- 2 tsp garam masala
- 2 TBSP curry powder
- ¼ tsp turmeric
- ¼ tsp coriander
- 1 tsp
chillipepper flakes (more or less to taste)
- 1-400ml can coconut milk
- 20-30 large uncooked shrimp, shelled
- Toss red onion with rice wine vinegar, allow
to sit, tossing occasionally, for about an hour.
- Heat a splash of oil in a large pan
- Add eggplant, cook over medium heat stirring frequently until golden, this takes about 20 minutes and you have to resist the urge to add more oil, it will slow cooking time and make the eggplant soggy. ick!
- Raise the heat to medium-hi and add peppers and mushrooms tossing to combine.
- Add garlic and ginger, tossing to combine.
- Add tomato and cook down for about 20 minutes or so.
- Add all of the dried spices and stir well to coat
- Add coconut milk, simmer until sauce begins to thicken about 20 minutes.
- Add shrimp about 5 minutes before serving. I cover them in the sauce which helps them cook more quickly and evenly. They're done when fully opaque.
- Drain red onion and toss with rough chopped fresh cilantro
- Serve over brown rice and top with Red Onion Relish