I stayed up for this week's lunar eclipse - it was spectacular! And this shot of the eclipse is amazing. Unfortunately, my photos did not turn out! Photo source: lawrence.com
The lunar eclipse
this week was as fantastic as anticipated. Luckily the skies were clear, the stars were shining and the moon was a blazing deep red hue. My sleepy eyes stayed up to see the eclipse (yikes!) and in a dream-like state I gazed upon the red moon in amazement. It truly was spectacular.
That plus all the Christmas holiday festivities has left us with an exciting end to 2010!
My holiday dinner table is set. This is something I usually do way in advance of any dinner, as the day of entertaining should be all about the food.
The table is set...
Of course there is red and green on the table…
And there is a different shade of red and green...
And we can’t forget our beloved little elephant!
...we love elephants!
For our Christmas holiday feast traditions, we avoid
curries of any sort. This is the time of year we embrace the traditional Christmas dinner along with the full array of trimmings, from oven roasted garlic potatoes to brussel sprout salad, gingered maple glazed green beans and carrots, cranberry chutney to homemade stuffing with toasted almonds. Dessert is a Sticky Date Toffee Pudding with a hint of garam masala.
The dinner table always gets set way in advance to avoid stress.
HOWEVER, there is usually at least one dish on our holiday table that has Indian flavours. Myself especially having a palette for spicy and bolder flavours needs one dish with intense Indian spices.
This year it will be Curried Mashed Sweet Potatoes.
Curried Mashed Sweet Potatoes is a side that can satisfy guests with a palette for intense flavours.
Curried Mashed Sweet Potatoes
1 lb. sweet potatoes (about 4 small), peeled and cubed
½ lb. potatoes (about 2 medium), peeled and cubed
1 tsp. salt
2 tbsp. ghee or butter
1 tbsp. Arvinda’s Curry Masala (I use 2 tbsp. but the flavour is intense)
1/8 cup heavy cream
sea salt, to taste
¼ tsp. Arvinda’s Garam Masala or chili powder, to garnish
Method: In a pressure cooker, add sweet potatoes, potatoes and salt. Cover with water and cook for 10 minutes until they are tender enough to mash. (If you don’t own a pressure cooker, boil on stovetop – this should take around 20 minutes).
Drain water. Using a potato masher (or fork) mash sweet potatoes and potatoes.
In a large skillet, melt ghee on medium heat. Add Arvinda’s Curry Masala and mix. Fold in mashed sweet potatoes and potatoes and coat with masala. Fold in heavy cream.
Serve in a bowl and garnish with Arvinda’s Garam Masala or chili powder. Serves 2-4.
There, that’s more like it, now we have some spice!
The lovely Danielle, a fellow blogger, Holistic Nutritionist-to-be of Body By Nature blog just posted an amazing Apple-Curried Quinoa with Toasted Almonds – I think I’m now making this tomorrow too!
Thank you to all for your wonderful support and for reading A Teaspoon Of Turmeric. I wish you and yours a Happy Christmas!
What is on your holiday dinner table this year – either food or décor?
A teaspoon of: The Reindeer Section. Listening to: You Are My Joy.
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