As a consequence of my recently new status of “unemployed person”, lately I have been quite often home alone. I am in search of opportunities, the right job opportunities, and I’m a lazy job hunter (maybe I fear rejections?) who from a job application to another takes advantages of her new total freedom to cook, to prepare herself light and wholesome meals. Not long ago I made some zucchini-ricotta patties that went down a storm and from that day on I always added zucchini, or courgette as we say here in London, to my shopping list.
Soon I’ll leave my nice little apartment in London. I have a few things to get rid of: clothes (I’ll donate to charities), a couple of kitchen appliances, my small collection of handkerchiefs/kitchen towels and a couple of bags I have never used. Many things will be lost, too. It goes this way every-time I move to a different apartment. Now the situation is slightly different, though: I am not moving to a different apartment but somewhere I don’t know where. I still don’t know the final destination for my belongings. They will come with me, of course, but where? Where in the world do my things (and I) will settle down? I just hope it is going to be a warmer place, where people smile a lot.
Among those things I have to dump or consume before I leave the UK, there is this collection of asian spices of mine called “Panch Phoron”, literally meaning “five spices”. All of the spices in Panch Phoron are seeds that, in recipes generally containing vegetables, are used whole and never ground.
I do not remember how long these seeds have “inhabited” my pantry. It seems to me that more I have used them, the more they have increased in volume. After a significant number of curried dishes, that little bag of aromatic spices is still half full. Expect a lot of curry recipes in the coming weeks, since I doubt I’ll bring these seeds with me, upon leaving London. I am determined to make good use of everything my beloved city – and my cupboard – has to offer.
Have you ever moved to a different city? If so, how did it feel to change “everything”?
Curried Zucchini and Carrot Soup
- 2 medium zucchini chopped
- 1 large carrot finely chopped
- 1 garlic clove minced
- 2 teaspoons Panch Phoron cumin seeds, fenugreek, mustard seeds and fennel or curry powder
- 2 Tablespoons olive oil
- 1 1/2 cup coconut milk
- Heat oil in a large saucepan over medium heat. Add garlic and curry seeds (or the powder); cook, stirring constantly, about 2 minute.
- Add zucchini, carrot and stir fry for 3-4 minutes. Add the coconut milk and and 1 cup water (more if you like your soup to be liquid). Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 minutes.
- Puree the soup in a blender (do not fill more than halfway) for about 1 min; serve immediately, or let cool and refrigerate in an airtight container. Garnish with grated cheddar cheese or a dollop of cottage cheese.