So two meals cooked by me. One day. Shocker of a the month for sure. Sorry for the photo, I left the camera in the office (which, yes, I KNOW is technically only two blocks away).
That 'stuff' on top of that rice was the product of my grocery trip earlier this week when I picked up the potato and said "I will cook you;" the green bean and said "You will grace my plate;" and then got home and realized the garam masala Momma D brought back from India would be the gluey, masala-y good ness that, along with some onion, garlic, ginger, chicken stock, milk, butter, salt, pepper, oil, and rice...would bind the two together like a geek and a "duct tape is the force" joke.
And for you folks that are a'feared of "curry," know two things...1) E texted when she saw the picture of dinner and said it would go great with Bud Light Clamato; and 2) watch this typing happen.
That's rice. And green beans. And potatoes. And garlic. And... And... GRAVY. (Sorry Chez, making the point for the greater good).
It's not some bizarre concoction. You really only have to get your head around two things. Garam Masala, which is kinda like the spice mix your grandma put together for the mulled cider, only savory instead of sweet. And ginger, which I BET you're not that scared of since you've had ginger/peach something in your life.
But most folks from the part of the world I call home get that combination of sauce and starch with some sort of veg from garden or market. Honestly, throwin' a pan-fried pork chop on top of this and calling it Indian Chops n' Gravy on Rice would not offend me in the slightest. And there's pork chops with rice and gravy on truck stop menus all up and down I-81 in the Shenandoah...
You readers? You see the theme forming here? Yeah, from the Super Pollo and Ravi Kabob posts?
Here at Ravi I was struck by being able to same the same thing about the black-eyed pea. I've slow-cooked mine for years with a ham hock and garlic/onion. These guys were slow-cooking theirs with cardamom and coriander and the same garlic/onion mix. So much more that we have in common; because I have to believe that some Southern dude in fatigues and some Afghan dude away from home are both remembering long-simmered greens and stewed black-eyed peas. Not getting too far out there, just sayin' I bet it happens a lot.
And now here in my own kitchen?
So many similar comforts, textures, starch/sauce combinations. All over the world.