RECIPE. Jan 21, 2011
I recently reorganized my cupboards to make cooking a much easier and quicker process. I also wanted to reuse some glass containers I had cleaned and saved to store my bulk goods. It feels good to get rid of the things you don’t need or use to make room for space. Yes, that’s right, I didn’t say for more things I said space. We undervalue the importance of space, rest, pausing in our lives. The giving away and getting rid of the physical and mental clutter that keeps our days busy with doing nothing or eating nothing that fills our bodies and souls. Uh oh, I think I just found myself on a soapbox. Before I get down I encourage you to take some time to make room for space in your life. Whether it be just one extra breath, a moment where you really take in your surroundings or look your loved one straight in the eye and see them, really see them.
Lilly Tomlin said,“The fast track to peace is to slow down”. It’s true. This stew fits right in with this message. While it can be prepared fairly quickly, enjoy each step of the process, take in all the colors and textures. Challenge yourself to be present as you cook and eat. Tell me how it goes.
In large pot, over medium heat, heat oil. Add celery, onion, carrot, salt and pepper and stir through. Add mustard seeds, curry paste, ginger, cardamom and cinnamon. Stir through, cover, and let cook 6-8 minutes.
Add remaining ingredients. Stir through and increase heat to high to bring to boil. Reduce heat to low, cover and simmer 15-20 minutes.
For thinner consistency, add a little extra water. Remove bay leaves, and season to taste with sea salt and pepper.
