Curry in a Hurry

“Oh me, Oh my, What a lot of funny things go by!” says Dr. Seuss and me at the end of my day. What a weird one. Not bad, not good, just weird. A lot of funny things went by. Enough so that I wanted someone to cook me dinner. Something interesting and exotic, but also healthy, and didn’t break the bank.

Lucky for me, it was Nicholas’ turn to cook dinner tonight. And so he did: Crazy Easy Vegetarian Indian Curry. I pull all ingredients from the pantry and freezer, he puts it all in a pan, covers it, I turn the stove on and watch it for 15 minutes and he comes in and stirs once. Viola! Dinner is served!

kids cooking curry

I rely on easy pantry and freezer staples for this. A good tikka masala or other Indian simmer sauce is great. I really like Sharwood’s but they’re all pretty darn good.

Pantry Indian Curry--Kids Cooking

Yield: 4 servings

Pantry Indian Curry--Kids Cooking


  • 3 cups frozen cauliflower
  • 2 cups frozen green beans
  • 1 cup frozen peas
  • 1 can garbanzo beans, rinsed and drained
  • 1 jar Indian simmer sauce, such as Sharwood’s Tikka Masala
  • 2 cups cooked Basmati rice


  1. Kid friendly steps:
  2. Measure all frozen veggies and dump into a large skillet (with the heat turned off). Add the drained can of garbanzo beans and the simmer sauce.
  3. Adult step:
  4. Cover and turn on the stove to medium high. Let simmer for 15-20 minutes, stirring once or twice. **for kids ages 5 and up they should be able to stir at the stove if highly supervised.
  5. When ingredients are warmed through, serve over rice.
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And do we like it?

Nicholas, apparently thinking he is a Walton, says “oh golly gee, this is the best dinner ever!” And then proceeds to have 3 full sized servings.

Weekend Roundup: CLUES on how to brighten up winter meals

clueClue is one of my a favorite movies, thanks to an obsession by my bestie that caused us to watch it repeatedly in college. As I was writing this post I couldn’t help but think of that movie…do you get the references?

When I think about wintertime cooking, I usually think of hearty, meaty stews, squash, potatoes…things that I love because they warm me up from the inside out. What I don’t usually think about is fresh, bright, juicy flavors, vibrant colors, exotic smells perfuming the house…things I love because they lift me up when winter or life is getting me a little down.  [Read more…]

Passport to: India

Indian Greens completeI love making an event out of dinner. It’s often the one time of the day that the whole family is together…and my oldest is only 3. I can only imagine how hectic it’s going to get later. But over dinner we can sit and talk and ask each other about our favorite part of our day. Playing with Legos for Nicholas. Walking through the door after work for Dan. Then the dog barks, Katie starts crying, and Nicholas spills his drink. Despite the chaos, the time we spend together at dinner is my favorite part of the day.

I like the idea of passport meals–you know, make an entire theme night out of something a little different than the norm, for us: Indian food. Play Indian music, find India on a map, everyone come to the table with one fun fact about Indian culture…

Ok, seriously, who am I kidding. Like we have time for that. The reality is, we walk past an Indian restaurant  on the way home from Nicholas’ school and it smells so darn good that I was inspired to try to make a couple of our favorite dishes at home. And over dinner we talked about how great it would have been to have done all of that stuff.

I still love the idea of a passport meal–go ahead, try something new. You don’t need to be an expert, just follow a recipe. And if you can do all that other stuff, you are truly inspiring. I’m going to keep it on the list as one of the great ideas that we’ll get to one of these days. Meanwhile, I’m just going to enjoy the fact that we all get to sit at the table and talk for a few minutes every day.


Chicken Tikka Masala (Food & Wine mag recipe)
Indian Spiced Greens–my take on Sag
Steamed Basmati Rice
Kingfisher Beer