Kokomo

Caribbean Cashew Curry with Chickpeas, Fennel, & Squash over Coconut Rice

I was trying to think of really good songs that mention the Caribbean, but once I started thinking about beach songs the only two things that got stuck in my head were Pina Colada and Kokomo...so if you aren't currently thinking "Aruba, Jamaica, oh I wanna take you to..." then obviously we can't be friends anymore.

I will not tease you on this one with some ridiculous childhood story. In no way would my mother have ever served a curry. I don't even think I tried curry until college. I lurve allllll types of curries now. I tend not to go with blow-your-socks-off hot spice, but I do like a little heat. This Caribbean inspired curry was great because you could easily control the spice level as it came from a serrano pepper vs the Malabar curry sauce. As with many of the Gobble recipes I find myself wanting to make the sauce from scratch to learn how to make it but I do like the faster prep to plate timing so I'm going to stop complaining (for now). I checked the nutritional information to confirm and this recipe is vegan. The creaminess comes from cashew cream which doesn't have any dairy at all. The Coconut rice has coconut milk, no dairy. There was an abundance of flavor, the pungent spice from the mustard seed was amazing, and I always seem to forget how much I love fennel. The natives and hunter ate this meal with mild levels of grumbling. I expected lots of beating of chests and declarations of refusal, but didn't seem to run into much. Maybe we've hit the point in our food journey where they have finally figured out that what is prepared is what is for dinner and no amount of complaining will change it. Native2 even ate his rice.

Rated a full gallon of Milos

If this one shows up again I'm probably going to order it. Totes delicious and I ate the heck out of it for lunches this week. I found it to be one of those meals that was even better as left-overs.