Honestly, can we say anything? Of course not, except maybe best of luck to the future social media husbands. Me and my imperfect other half on the other hand cannot be more grateful for settling down many-many moons ago. Otherwise, even if we have sold off our house (only one house) and cars, I doubt we could have afforded a "hei, hello, my wedding is grandest okay!". (more at Malaysian Coriander Spaghetti). Anyway, the so called current educated women eventually will settle down, yet their stylish kitchen will remain super clean akin a showroom kitchen because they have no time to cook or choose not to cook. Therefore, obviously its back to eating out, or eating at mums, or eating at MIL, or maid chef food. Whatever, I sincerely wish all roads to the grandest wedding will lead to "they live happily ever after" or only time will tell when real-time married life takes a toll on Cinderella time.
Having said that, I think its best we watch the fairy tale wedding everyone is competing for from a distance while at this juncture we shall usher this vegetarian curry (vegetable green curry, cauliflower coriander curry, moor kolumbu/yogurt curry, vegetable kurma & Indian okra curry) from nava-k's "hot-hot", stuffy and small kitchen. Lovingly made by pouring lots of love portion for her typical Indian other half, Palak Chloe showcases the healthy and affordable "Popeye The Sailor Man's"(amazing health benefits of spinach) spinach, (potato spinach, spinach sambar/dhal curry, cumin spinach and tofu & spinach tomato soup) and protein packed chickpea (spicy chickpea & long beans) in a thick, creamy and fragrant curry.
Lots of love, take care everyone.
1 bunch spinach - rinse, please soak and rinse to get of rid sand and soil
1 tsp ginger paste
1 tsp garlic paste
1/4 cup thick coconut milk
1/2 tbsp dried fenugreek leaves or some curry leaves
4 tbsp of oil
Salt to taste
Water as needed (depending on how thick or runny you prefer the curry)
1/2 tbsp plain chilli powder
1 tsp turmeric
1 tsp coriander powder
1/2 tsp fennel powder
1/2 tsp cumin powder
A little garam masala
**mix these ingredients with some water for a thick paste
Saute ginger paste and garlic paste.
Cook and stir till aromatic and oil splits.
Pour in coconut milk.
Off the heat and combine in fenugreek leaves or curry leaves.
Don't forget to trend alongside "cook with nava-k"/nava_krishnan on every other social media pleassee!!