Capsicums, an onion, a carrot, some garlic, and some ginger went into the food processor…
… were chopped small, then sautéed until soft:
Curry powder, tumeric, and garam marsala were added, and briefly fried.
The cauliflower and broccoli were chopped roughly…
… then added to the rest of the ingredients, along with tomato paste, sultanas, and some water:
The whole thing was then basically boiled dry. By which time the cauliflower and broccoli were cooked but still firm.
This is a bit light on protein (there really isn't any), so I decided to cook some quinoa to have with it instead of rice. If I eat this the way Maki suggests, i.e. mix a little of the curry with the rice (or quinoa in my case) then put some more curry on top, a serving will be around 200 Cal - 150 Cal for a quarter of a cup (raw) of quinoa, and 50 Cal for 100 ml of curry.
The next thing I decide to make was adapted from a recipe for Seafood Steamed Red Curry from Appon's Thai Food Recipes. I was prompted partly by Courtney's request for recipes to make with canned tuna. I had a tin of Thai Red Chili flavoured tuna in the cupboard, and some frozen shrimps, so I mixed them with some red curry paste, an egg, and some coconut cream (just a little bit, made with powdered stuff)…
… layered that over a bit of hastily-steamed-in-the-microwave shredded cabbage in some silicon muffin cups, sprinkled some sliced spring onion over the top, then steamed it (properly, over water in a steamer) until it was set:
Don't know what it tastes like yet, but it works out at a bit less than 100 Cal for each cup.
Then I sautéed the rest of the shrimps with some green curry paste, some lime juice, and a spot of fish sauce in a teaspoon of so of olive oil. That will fill a couple of bento box gaps.
As will the zucchini, mushroom, and garlic stir fry:
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